1.5kg butternut squash
1 tsp ground cinnamon
Half tsp chilli flakes
Half tsp smoked paprika plus a little for sprinkling
Half tsp ground cumin
1 whole nutmeg
1 onion, peeled and grated
150g vacuum pack of chestnuts
2 sprigs rosemary, leaves picked
3 ready-made crepes
2 x 500g block ready-made puff pastry
Sea salt and freshly ground black pepper
1. Preheat the oven to 180C/gas 4. Roast the squash in the oven for around 1 hour until cooked through. Halve the squash, scoop out the seeds. Scoop the flesh out and place in a large mixing bowl. Add the spices and grated onion. Crumble in the chestnuts then stir in the rosemary leaves and the breadcrumbs. Allow the mixture to cool.
2. Soft boil 4 of the eggs, cool and peel.
3. Preheat the oven to 200C/gas 6. Line a baking tray with greaseproof paper.
4. Roll out the pastry into a 35cm x 20cm rectangle and place on the lined baking tray. Lay over 2 of the crepes so they slightly overlap on top of the pastry. Spoon half the mixture to make a log shape on to the crepes leaving a 3cm border around the edge. Arrange the eggs in a line over the mixture and spoon over the remaining mixture to encase the eggs. Lay a crepe over the top of the mixture and wrap the edges of the base crepes up over the top.
5. Whisk the remaining egg and brush a little over the crepes to secure them in place. Brush beaten egg around the border. Roll out the second pastry block and drape the pastry over the crepe wrapped mix. Carefully pat the pastry over the filling pressing out any air bubbles. Trim the pastry around the border and use a fork to crimp all around the edges. Brush the pastry all over with the beaten egg and cut 3 slits in the top. Sprinkle over a little sea salt and smoked paprika.
6. Place the pastry in the oven and bake for around 50 mins – 1 hour or until golden and cooked through. Once baked allow to sit for 5 mins. Slice and serve with steamed greens.
Recipe courtesy of Clarence Court Eggs.
Looking for more recipes with butternut squash?
Butternut Squash & Chestnut Strudel