Ingredients
Scale
- 2 Sheets of puff pastry
- 1 butternut squash, peeled & cut into small-medium sized cubes
- 1 tbsp olive oil
- 7-9 garlic cloves, chopped
- salt + black pepper, to taste
- 1/2 tsp chilli flakes
- 1 tsp cumin powder
- 1 large white onion
- 1 tsp fresh thyme leaves
- 1-2 tablespoons tomato puree
- 2 tablespoons pine nuts
- 1 teaspoon maple syrup
- 1/2 tablespoon oat milk
- pinch of nutmeg
Instructions
- Roast the squash: Preheat oven to 218°C/425°F. In a baking dish, toss cubed squash with garlic, oil, cumin, chilli flakes, salt & pepper. Roast for 25–30 mins. Cool.
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Caramelise onions: Cook sliced onions in oil over medium heat, stirring often, until golden. Cool.
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Prep pastry: Trim 5cm off the short edge of each pastry sheet (for bows). Cut each sheet in half to make 4 rectangles. Chill.
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Make bows: Shape the strips into loops and tails. Press together gently. Chill.
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Assemble parcels: Spread tomato purée on half of each rectangle. Sprinkle spices. Add squash, onions & pine nuts. Roll up like a cinnamon roll, tucking in edges. Seal.
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Decorate: Score the tops, press on pastry bows.
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Brush & bake: Mix oat milk, maple syrup & nutmeg. Brush over the pastry. Bake at 218°C/425°F for 35–45 mins or until golden brown.