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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup mashed roasted butternut squash
  • 2 cloves garlic minced
  • 1 sheet ready-rolled puff pastry use gluten-free if needed
  • 2 Tbsp chopped fresh rosemary
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 190°C (375°F).
  2. In a bowl, combine the mashed squash, garlic, and rosemary. Season with salt and pepper, then mash together with a fork until smooth.
  3. Unroll the puff pastry on a clean surface.
  4. Spread the squash mixture evenly over the pastry, then roll it up tightly along the long edge.
  5. Slice the roll into 1.5 cm rounds using a sharp knife or pizza cutter.
  6. Place the slices on a lined baking sheet, leaving space between each one.
  7. Bake for 15 minutes, or until golden and puffed up.
  8. Transfer to a wire rack to cool slightly before serving.
  9. For an air fryer version, cook the rolls at 180°C (355°F) for about 10 minutes, or until crisp and golden.