Monthly melt in the mouth recipe for you to try …

Recipe

13 Jan

Written By Guest User

850g butternut squash, peeled, deseeded and cut into 2cm chunks

75g Colston Bassett Dairy Stilton, crumbled

Olive oil, for drizzling

Pinch of chilli flakes

½ red onion, finely chopped

1 small garlic clove, crushed

1 tbsp chopped sage leaves (or thyme)

1 tbsp finely chopped flat leaf parsley

¼ tsp ground nutmeg

50g pecans or walnuts, roughly chopped

320g ready rolled puff pastry

Plain flour, for dusting

1 medium free range egg, beaten with a dash of milk

½ tsp nigella seeds

Salt and pepper to season

1. Heat the oven to 180 °C fan/gas 6. Line a baking tray with baking paper. Toss the

squash in a little olive oil and chilli flakes, then roast for 30–35 mins until tender.

Set aside to cool.

2. Meanwhile, warm oil in a pan and soften the onion for 4 mins. Add the garlic

and sage, cook briefly, then cool.

3. In a bowl, lightly crush the roasted squash with a fork then mix in parsley,

nutmeg, cooled onion mix, pecans and crumbled Colston Bassett Dairy Stilton.

Season well.

4. Unroll pastry on a floured surface and cut in half lengthways. Divide the filling

down the centre of each strip and roll into a long sausage shape. Brush the

seam with egg and seal. Cut each roll into 4 pieces.

5. Place on the tray, brush with egg wash, score the tops and sprinkle with nigella

seeds and some extra Colston Bassett Dairy Stilton. Bake 20–25 mins until

golden. Serve hot or cold.

Recipe from Delicious Magazine.

Guest User

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