Butternut Squash Sausage Rolls

• Cuisine: Sides
• Preparation Time: 30 Mins
• Cooking Time: 50 Mins
• Total time: 80 Mins
• Servings: Makes 6 Portions
• Allergens: Cereal, Soya
• Storage: Refrigerate for up to 3 days when cooked or freeze when uncooked for up to 1 month!
• Requires: Chef’s knife, saucepan, wooden spoon, large bakings trays x 2, large mixing bowls, food processor, pastry brush, baking parchment, scales.

• 340g Diced Butternut Squash (Cut in half, peel and remove the seeds)
• 15ml Extra Virgin Olive Oil
• Fresh Thyme (stems removed and finely chop)
• Salt and Pepper
• One Small Red Onion (Peel and fine dice)
• 2 Cloves of Fresh Garlic (Peel and finely dice)
• 220g of  Tinned Butter Beans – Approx 1 Can (Drained and washed)
• 5ml Dark Gluten Free Soy Sauce
• A Small Handful of Fresh Coriander (stems removed and finely chop)
• A Small Handful of Fresh Basil (stems removed and finely chop)
• 70g Baby Leaf Spinach (Wash and dry)
• 100g Natural Breadcrumbs
• 225g Puff Pastry Sheets (21cm x 40cm)
• 10ml Almond Milk

• Put 340g of diced butternut squash onto 2 baking trays and coat with 10ml of olive oil and finely chopped thyme. Season with salt and pepper and roast on 200°C for 30 minutes (swap the trays round halfway through).
• Heat a thick-based saucepan over a medium heat and add 5ml of cold-pressed olive oil. Once the oil is hot add the red onion and garlic and gently fry until the onion is golden and soft.
• Put the cooked onion and garlic into a food processor along with the roasted butternut squash.
• Drain the butterbeans and add them to the food processor along with the freshly chopped coriander, basil and spinach plus 10ml of soy sauce.
• Lastly, add the breadcrumbs.
• Add a pinch of salt and pepper and pulse the mixture in the food processor until the ingredients are combined but still chunky so that the mixture retains a good texture.
• Set the mixture aside and allow it to cool for approx 10 minutes.
• Keeping the pastry on the parchment paper, cut it into one piece measuring 21x40cm.
• Place the filling in the centre the whole way along the middle of the sheet of pastry.
• Once the filling is on the pastry, wash one of the exposed sections of pastry with 5ml of almond milk. This will allow the pastry to stick together as you roll the sausage roll. Roll the bottom edge of the pastry over the filling and continue to roll the sausage roll the whole way over and round until the sausage roll is complete.
• Cut the sausage roll in half and place it onto a baking tray lined with parchment paper.
• Brush the whole outside of the sausage roll with almond milk.
• Score the top of the “sausage roll” with the blunt side of a knife.
• Place into the oven and bake at 200ºc for 20 minutes.
• After 20 minutes, turn the tray and cook for a further 20 minutes. Then roll the whole sausage roll over and remove the parchment paper from the bottom and cook for a further 10 minutes upside down. This will allow the bottom of the pastry to become crisp and ensure it is fully cooked.
• Remove from the oven and allow to cool.
• Cut into 6 equal portions and serve on a long wooden chopping board covered with a sheet of unbleached parchment paper.

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