Butternut Squash and Chestnut Rolls

Name: Butternut Squash and Chestnut Rolls
Prep time: 45 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 24 pieces
Ingredients: 800 g butternut squash; extra virgin olive oil; 1 pinch dried chilli flakes; fine sea salt; ground black pepper; 200 g unsalted butter; 200 g plain flour; 90 g water; ½ tsp fine sea salt; 50 g Parmesan cheese; 5 - 6 fresh sage leaves; 200 g cooked, peeled chestnuts; 3 garlic cloves; 100 g onions; 30 g extra virgin olive oil; ½ tsp fine sea salt; 1 medium egg

4.9 29 évaluations

Préparation 45min

Total 1h 40min

24 pieces

Ingrédients

Roasted Butternut Squash

butternut squash peeled, cut in pieces (2 cm)
800 g
extra virgin olive oil for drizzling
dried chilli flakes
1 pinch
fine sea salt to taste
ground black pepper to taste

Puff Pastry

unsalted butter diced (1-2 cm) then frozen for 30 minutes
200 g
plain flour plus extra for dusting
200 g
water cold
90 g
fine sea salt
½ tsp

Filling

Parmesan cheese cut in pieces (2 cm)
50 g
vegetarian hard cheese, cut in pieces (2 cm)
fresh sage leaves to taste
5 - 6
cooked, peeled chestnuts
200 g
garlic cloves
3
onions quartered
100 g
extra virgin olive oil
30 g
fine sea salt
½ tsp