Yeo Valley Organic Recipes

Butternut squash, sage & cheddar roll

If you’re looking for the perfect picnic snack or a recipe to spice up your lunch, this one’s for you!

  • 1 hr
  • Serves 6
  • Beginner



  1. Peel & cut the butternut squash into 2 inch chunks. Slice the onion into small chunks, mix with oil & roast together with the sage for 25 mins on 180 until completely soft. Add the walnuts to the tray for the last 10 mins.
  2. Mash together with a fork the butter, seasoning, mustard & grated cheddar making sure you keep a bit of texture.
  3. Place the mixture about an inch from the edge along the long side of the pastry.
  4. Brush with some milk & roll the pastry over to encase the filling.
  5. Push the sides together to seal & cut into 6 even portions.
  6. Coat with some more milk & sprinkle with sesame seeds if desired.
  7. Cook on 200 for 20 mins until golden & the cheese is melting & bubbling.

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