Recipes
Harissa butternut squash rolls
A veggie delight with tender spiced squash and nutty chickpeas wrapped in flaky pastry
A veggie delight with tender spiced squash and nutty chickpeas wrapped in flaky pastry
(21 votes)
Cook: 1 Hour 30 Mins
Serves: 8
Price: 44p per serving
Nutritional Information
Each 151g serving contains
Energy
1080kj
275kcal
1080kj
275kcal
14%
Fat
10.5g
10.5g
Med
15%
15%
Saturates
4.2g
4.2g
Med
21%
21%
Sugars
8.1g
8.1g
Med
9%
9%
Salt
0.47g
0.47g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
715kj/171kcal
Typical energy values per 100g:
715kj/171kcal
Ingredients
400g Frozen for Freshness Butternut Squash Chunks
1 red onion, chopped
2 cloves garlic, crushed
1tsp rapeseed oil
210g tin chickpeas in water, drained and rinsed
1tbsp harissa paste
Handful spinach
Juice ½ lemon
375g pack Asda Ready Rolled Light Puff Pastry
1 medium egg, beaten
1tsp poppy seeds
100g sweetcorn relish
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
2
Cook the butternut squash in a pan of boiling water for 10-12 mins until tender. Drain well.
3
Fry the onion and garlic in the oil on a low heat for 6-8 mins until soft. Add the squash, chickpeas, harissa and spinach; cook for 2 mins or until the spinach wilts.
4
Mash into a rough paste. Stir in the lemon juice, season with black pepper and allow to cool.
5
Unroll the pastry and cut into 8 rectangles. Spoon a thick line of filling down one long edge of each. Brush the other long edge with beaten egg, roll up and put on the tray, join-side down.
6
Brush the remaining egg over the tops of the rolls, sprinkle with the poppy seeds and bake for 40-45 mins until golden. Enjoy warm, or cool on a wire rack. Serve with the sweetcorn relish.