Roast Squash & Walnut Roll
Updated: Feb 7
Imagine a massive sausage roll (without the sausage meat). Instead, the flaked pastry is filled with roasted squash, gently spiced with cumin and fresh thyme, combined with toasted walnuts, chick peas and corn and a little lemon zest running through it all. Imagine that, then actually make it following this recipe. All I can state is that the vegetarians in your life will love you more and a few devout meat eaters may just be converted to the wonders of a non-meat diet.
This is perfect as an alternative to meat on a Sunday roast, served with creamy mashed potato, buttery cabbage and peas and of course, lots of gravy.
Ingredients - served 4-6
1 butternut squash, cubed
2 whole garlic cloves
Tbsp fresh thyme leaves
Tbsp cumin seeds
3 tbsp olive oil
A good handful of walnuts, roughly chopped
Two handfuls of finely chopped spinach
200g chick peas
Zest and juice of one lemon
Salt and pepper
A pack of ready-rolled puff pasty
1 beaten egg (omit and use a little oil if going vegan)
1 - Pre-heat the oven to 180C/GM4.
2 - Line a baking tray with non-stick baking paper. Tip on the squash, garlic, thyme, cumin seeds, olive oil and salt and pepper. Combine thoroughly then bake on a high shelf for 30-35 minutes until golden brown. Add the walnuts with ten minutes to go.
2 - Remove and add to a mixing bowl. Squeeze out the roasted garlic cloves, squash with the side of a fork and thoroughly combine along with the spinach, chick peas, sweetcorn, lemon zest and juice. Season and taste.
3 - Put a baking sheet on a tray and lay out the puff pastry. Pile the vegetable mixture into the middle lengthways leaving space to roll.
4 - Brush the edges with beaten egg. Carefully roll and flatten the length side to ensure it is sealed. Seal the edges and fold up before placing it sealed side down. Puncture the pastry 3 or 4 times and brush with beaten egg.
5 - Place on the middle shelf and bake for 30-40 minutes until golden brown.
6 - Allow to rest for 5 minutes before serving in thick slices.