Squash, Sage & Chestnut Rolls

Squash, Sage & Chestnut Rolls

There is no better way than these tasty nibbles to impress your guests or family member during a party. We are referring to Squash, Sage and Chestnut rolls which offer not only exquisite different layers of taste in a single roll, but  nutrient values which are present because of what the three main ingredients like: squash, sage and chestnut offer. You can take from winter squash the beta carotene which our bodies use to make vitamin A, important for vision, bone growth and reproduction, it prevents cancer cell growth, cuts risk of gallstones, controls blood pressure. While the consumption of sage  can improve memory in young, healthy adults as well. Chestnuts are super-loaded in fiber and fatty acid. We mentioned what exactly happens to your health if these three ingredients are consumed, but we have to specify that it is the combination of squash, sage, chestnuts with Parmesan cheese, garlic and olive oil which make these rolls so wanted in party menus.


  • 1 kg butternut squash
  • 1 teaspoon dried chilli
  • olive oil
  • 1 onion
  • 4 cloves of garlic
  • 1/2 bunch of fresh sage
  • 200 g vac-packed chestnuts
  • 30 g Parmesan cheese
  • plain flour , for dusting
  • 500 g all-butter puff pastry
  • 1 large free-range egg



Preheat the oven to 200ºC/gas 6.

Deseed the squash and cut into 8 wedges, then place in a roasting tray and sprinkle over the chilli, drizzle with oil and season. Toss well, spread evenly and roast for 35 to 40 minutes. Remove and cool.

Peel and finely chop the onion and garlic, pick the sage leaves and roughly chop the chestnuts. Finely grate the Parmesan.

Add a drizzle of oil to a pan and place over a medium heat. Fry the onions for 10 minutes, until soft, then add the garlic, sage and chestnuts. Continue to fry for 3 to 4 minutes, then add to a large bowl.

Remove the skin from the squash and mash the flesh together with the Parmesan, then season.

Dust a clean surface with flour and roll your pastry into a 30cm x 45cm rectangle, about 5mm thick and cut into two equal pieces.

Beat the egg, then brush the longer side of each piece of pastry with the egg. Place your filling down the centre, then fold the pastry over, using egg to seal the edges (press down with a fork).

Cut each into 8 equal-sized pieces and place on a lined baking tray.

Brush with the egg and bake for 20 to 25 minutes until crisp and golden.

 Recipe source: Jamie Oliver magazine
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