- 1/2 butternut squash , (cut lengthways)
- 1 tablespoon olive oil
- 1 teaspoon chilli flakes
- 4 sprigs of fresh thyme
- 100 g Stilton
- 50 g walnuts
- 50 g breadcrumbs
- 1 large free-range egg
- 500 g puff pastry
- 1 teaspoon sesame seeds
Preheat the oven to 200C/gas 6.
Deseed the squash and place on a roasting tray, drizzle with the oil, scatter over the chilli flakes and strip over the thyme leaves. Roast for 45 minutes, or until soft.
Allow to cool a bit, then spoon out the flesh and discard the skin, then place in a bowl.
Crumble the Stilton and chop the walnuts, then add to the bowl along with the breadcrumbs. Mix to combine, then set aside to cool.
Beat the egg. Roll out the puff pastry to 18cm x 60cm, then cut into 2 long thin strips.
Lay half the squash mix down the centre of each strip and brush the long edges with beaten egg, then fold over lengthways and press together to seal.
Turn the rolls so the join is underneath, then cut into 5cm pieces and place on baking sheets lined with parchment.
Brush the tops with beaten egg, sprinkle with sesame seeds and bake for 35 minutes, till puffed up and golden.