Butternut squash, stilton & pecan past

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 two long strips. Divide the squash mixture in half and spoon it down the middle of each length of pastry

6 Roll the pastry around the filling to make a long sausage shape. Brush the seam edge with the beaten egg and press lightly to seal the join Place join side down and cut each roll into four even lengths.

7

Transfer to the baking tray. Brush tops with beaten egg. Use a sharp knife to score the top of each pastry and scatter with nigella seeds. 8 Bake for 20-25 minutes until golden brown. Serve hot or cold.