Butternut Squash and Chestnut Rolls
TM5 TM6

Butternut Squash and Chestnut Rolls

Ingredients

Roasted Butternut Squash

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

Puff Pastry

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

Filling

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

Assembly

  • 1 medium egg, beaten

Nutrition
per 1 piece
Calories
617 kJ / 148 kcal
Protein
2.7 g
Carbohydrates
12.3 g
Fat
9.3 g

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