Goats Cheese, Spinach & Red Onion Butternut Squash Roll
Calling all vegetarians – this is how you roll. To give the iconic classic an autumnal, veggie twist, you'll fill puff pastry with red onion chutney, goats cheese, butternut squash and spinach. Bake until golden, then serve with chunky chips and rocket.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Milk, Olive oil, Pepper, Salt, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Peel and finely slice your red onion[s]
Heat a pot with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion with pinch of salt and pepper and cook for 4-5 min or until starting to soften
Meanwhile, strip your thyme leaves from their stems
Once the onion has started to soften, add half the thyme leaves, half your balsamic vinegar (you'll use the rest later!), 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar and reduce the heat to low
Cook for 10-12 min or until the onion has caramelised and the sauce has become sticky
Once done, set aside to cool slightly – this is your red onion chutney
Tip: Cooling will help to thicken the chutney!
Add your butternut squash cubes to a heatproof bowl
Put the bowl in the microwave and cook for an initial 4-5 min or until the butternut squash cubes are fork-tender
Once tender, roughly mash the cooked butternut squash with a fork
Wash your spinach and pat dry with kitchen paper
Add the spinach to the bowl with the mashed butternut squash and return it to the microwave for 1-2 min further or until the spinach has wilted
Once wilted, add your goats cheese with a pinch of salt and a generous grind of black pepper and stir it all together – this is your goats cheese, spinach & butternut squash filling
Wash your salad and pat dry with kitchen paper
Cut your potatoes (skins on) into chips
Add the chips to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp
Dust your work surface with a generous sprinkling of flour
Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin, then cut into rectangles for per person and add them to a separate baking tray lined with non-stick baking paper
Add the red onion chutney to the centre of the pastry rectangles, lengthways, then top with the goats cheese, spinach & butternut squash filling
Brush a little cold water around the edges of the pastry
Fold the pastry over the filling and seal firmly together, then use a fork to crimp along the edge
Brush the pastry with milk and sprinkle over the remaining thyme leaves
Put the tray in the oven for 15-20 min or until the pastry is puffed up, golden and cooked through – these are your goats cheese, spinach & red onion butternut squash rolls
Serve the goats cheese, spinach & red onion butternut squash roll with the chips and salad to the side
Drizzle the salad with a little olive oil, the remaining balsamic vinegar and a good grind of black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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