Yeo Valley Organic Recipes

Butternut squash, sage & cheddar roll

  • 1 hr
  • Serves 6
  • Beginner

Ingredients

500g butternut squash

½ white onion

15g Sage

50g Walnuts

50g Yeo Valley Salted Butter

1 tsp Wholegrain mustard

150g Yeo Valley Mature Cheddar

1 Pack of pre rolled puff pastry

Method

  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.

Similar Recipes

Irish Liqueur Truffles

  • 20 mins
  • Serves 6
  • Vegetarian
  • Gluten Free

Cheese & Sun-dried Tomato Soda Bread

  • 50 mins
  • Serves 2
  • Vegetarian

Keep up with everything happening in the valley...

...including upcoming events, recipes, competitions and more. Just pop your email address in below:

By signing up, you’re confirming that you’re over 18 and would like us to send you our newsletters and offers by email. Remember, we’ll never pass on your information (unless you’ve specifically asked us to). Check out our Privacy Policy for more info.

Find out more