Butternut Squash Puff Pastry Rolls
These butternut squash puff pastry rolls are the perfect way to use up leftover roasted squash. Flaky, golden, and full of flavour, they make a delicious snack, appetizer, or side dish. Best of all, they’re ready in just 15 minutes — and can easily be made vegan or gluten-free by choosing the right pastry. You can even bake them in an air fryer for an extra crispy finish! Serve these easy butternut squash appetizers as a warm snack, part of a brunch spread, or alongside a bowl of soup instead of bread.
If you don’t have leftover roasted squash, no problem! Simply roast some first:
- Cut a small butternut squash (or half of a large one) into thin wedges, removing the seeds and any rough skin.
- Toss with olive oil, salt & pepper, then roast at 190°C (375°F) for about 25–30 minutes, until soft and caramelized.
- Once cooled, scoop out the flesh and continue with the recipe below.
Ingredients
Method
- Preheat the oven to 190°C (375°F).
- In a bowl, combine the mashed squash, garlic, and rosemary. Season with salt and pepper, then mash together with a fork until smooth.
- Unroll the puff pastry on a clean surface.
- Spread the squash mixture evenly over the pastry, then roll it up tightly along the long edge.
- Slice the roll into 1.5 cm rounds using a sharp knife or pizza cutter.
- Place the slices on a lined baking sheet, leaving space between each one.
- Bake for 15 minutes, or until golden and puffed up.
- Transfer to a wire rack to cool slightly before serving.
- For an air fryer version, cook the rolls at 180°C (355°F) for about 10 minutes, or until crisp and golden.