Butternut squash, stilton & pecan pa

MAKES EIGHT

850g butternut squash, peeled, de-seeded and cut into 2cm chunks

Olive oil, for drizzling Pinch chilli flakes

½ red onion, finely chopped 1 small garlic clove, minced 1tbsp sage leaves, chopped 1tbsp flat-leaf parsley, chopped

¼tsp ground nutmeg

50g pecans or walnuts, roughly chopped

75g stilton, crumbled

1 x 320g ready-made puff pastry sheet

Plain flour, for dusting

1 egg, beaten with dash of milk

½tsp nigella seeds

Sea salt and freshly ground black pepper 1

Preheat oven to 200C/180C fan/ gas 6. Line a baking tray with parchment and set aside.

2

Put squash chunks into roasting tray and drizzle with oil. Sprinkle over chilli flakes, toss to coat and roast for 30-35 minutes until tender. Remove and set aside to cool.

3

Meanwhile heat oil in a small frying pan over a low-medium heat and cook the onion for 4 minutes until slightly softened. Add garlic and sage and cook for 30 seconds until fragrant. Remove from the heat and set aside to cool.

4

Place the cooked squash in a bowl, leaving any oil behind in the tray, add the parsley, nutmeg and onion mixture. Use a fork to lightly crush the squash pieces, leaving some lumps for texture. Fold through chopped nuts and crumbled cheese. Season.

5

Unroll the pastry on a lightly floured work surface and cut in half lengthways into Divide the squash m and spoon it down th each length of pastry 6

Roll the pastry a to make a long s Brush the seam edge beaten egg and pres lightly to seal the joi Place join-side down and cut each roll into four even lengths.