Alison Clarkson is a Bristol based home economist, food writer and marketer, you can find her on social media @alis0nClarks0n or Alison also does some work for Bristol Food Union, who are currently selling 'Buy One, Give One' Christmas hampers, full of local treats! We asked Alison for her favourite autumn recipe at the moment...

This recipe for veggie rolls does at least 8 lunches, so I’ve been making them for kids lunch boxes as well as my Work From Home lunches.

They can be eaten warm from the oven, kept in the fridge or frozen.  I very smugly thought I’d coined the phrase Squashage Rolls, until I realised that I’d unconsciously absorbed it from Bristol Loaf. Their version is totally delicious and should be on your list to try. 

Alison Clarkson squashage rolls

Squashage rolls 

Serves: 8 large or 16 small rolls 
Preparation time: 35 minutes
Cooking time: 20 minutes

You’ll need

  • 400g Squash, peeled and chopped
  • 1tbsp oil 
  • 1 onion, peeled and quartered
  • 3 garlic cloves, roughly chopped
  • 400g tinned butter beans, drained
  • 1tbsp marmite
  • 80g Cheddar cheese, grated
  • 1 pack ready roll puff pastry 
  • 1 egg, beaten
  • 1tbsp black onion seeds (optional)

What to do

  1. Preheat the oven to 240C/220C fan. Put the squash pieces in a baking tray, toss with the oil and season. Cook in the top of the oven for 25 minutes.
  2. While the squash is cooking, whiz the onion and garlic in the blender until finely chopped. Add the beans and marmite and blend again, stopping when the mixture still has some texture. Add the cheese and season well, scrape down the sides of the blender bowl and pulse until the cheese is mixed in.
  3. Tip into a bowl, stir in the cooked squash and check the seasoning. Reduce the oven temperature to 220C/200C fan.
  4. Unwrap the pastry and roll out to make the rectangle a little wider. Cut in half to make two long strips. Spoon the squash mix in a line about 2cm from the front of each pastry strip. 
  5. Brush a little beaten egg along the front edge of the pastry then fold the back edge of the pastry over and press down onto the eggy strip. Crimp the edges together or use a fork to seal. Egg wash the top of the pastry then sprinkle with black onion seeds, if using.
  6. Cut each long roll into 4 large or 8 small pieces and transfer to a non stick baking sheet. Bake for 20 - 25 minutes until golden brown.

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