Squa-sage Rolls

Servings: Makes: 12-14

Nutritional Information:

Per serving (83g)

Calories 239, Fat 14g, Saturates 5.1g, Sugars 1.1g, Salt 0.89g




Preheat the oven to 200°C/400°F/Gas 6. On a large baking tray, toss the squash with the oil, season and spread out. Roast for 30 minutes until tender.


Once baked, tip into a bowl and, using a potato masher, crush to a coarse purée. Stir in the pine nuts, sun-dried tomatoes, chopped sage, TVP and blue cheese.


On a lightly-floured surface, divide the pastry into four parts. Roll out each chunk of pastry into a long strip, about 4 inches wide. Place a ¼ of the squash mixture down the length of each strip. Brush with the soya milk down one side; from the other side, roll and seal. With the rolls seam-side down, cut each into equal pieces with a sharp, serrated knife.


Transfer the rolls to a parchment-lined baking sheet, brush with a little more soya milk and bake for 30 minutes, until puffed and golden. Serve warm.


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