Background

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.