‘Squa-sage’ Rolls with Butternut Squash

This recipe for 'squashage' rolls with butternut squash is packed with veggies and perfect for a plant-based party platter...

Vegan Food & Living may earn commission from the links on this page, but we only ever share brands that we love and trust.


‘Squa-sage’ Rolls with Butternut Squash

Try a vegan sausage roll with a difference with this flavourful veggie ‘squashage’ roll recipe made with butternut squash.

Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!

With soft, sweet butternut squash, meaty TVP, and tangy ‘blue cheese’, these veggie sausage rolls are a symphony of flavours and textures.

They are a great snack, party nibble or make a special treat as part of an on-the-go lunchtime meal.

Which pastry should I use for vegan sausage rolls?

Most store-bought pastry is accidentally vegan, so a ready-made pastry is ideal to keep prep time to a minimum. However, if you have a favourite recipe to make vegan pastry from scratch, homemade pastry can add a special touch to your bakes.

This veggie sausage roll recipe includes instructions for using a block of pastry that needs to be rolled out, so if you choose pre-rolled pastry, you can just open it up and cut to size.

These veggie sausage rolls can be made with shortcrust or puff pastry – even a rough puff pastry. So, you can re-roll your offcuts from bakes like these frangipane puff pastry tarts to make use of excess ingredients.

Simple vegan recipes like this one are a great way to reduce waste while making a delicious treat.

Can I make this veggie sausage roll recipe ahead of time?

These squa-sage rolls are best served warm and fresh, so it’s ideal to bake them up to an hour before serving.

To make ahead and save for a later date, freeze the rolls before you bake them.

Freeze the assembled rolls spread out on a non-stick mat or greaseproof paper. Once fully frozen, they can then be transferred to a freezer bag or freezer-safe tub.

To cook from frozen, just increase the cooking time by about 15 minutes.

*1 batch = 12-14 squa-sage rolls. 

Prep Time: 15 minutes

Cook Time: 1 hour

Servings: 1

Rating:  

Servings: 1

Ingredients

Method

Ingredients

(Servings: 1)

  • 400 400 g butternut squash, cut into 2cm cubes
  • 2 2 Tbsp olive oil
  • 4 4 Tbsp toasted pine nuts
  • 6 6 sun-dried tomatoes, finely chopped
  • 2 2 Tbsp sage leaves, finely chopped
  • 200 200 g rehydrated TVP (dried soya mince)
  • 200 200 g dairy-free blue cheese (we used Violife 'blu' cheese)
  • 300 300 g shortcrust of puff pastry
  • soya milk, for glazing
  • salt and pepper, to taste
  • plain flour, for dusting

Method

  1. Preheat the oven to 200°C/400°F/Gas 6. On a large baking tray, toss the squash with the oil, season and spread out. Roast for 30 minutes until tender.
  2. Once baked, tip into a bowl and, using a potato masher, crush to a coarse purée. Stir in the pine nuts, sun-dried tomatoes, chopped sage, TVP and blue cheese.
  3. On a lightly-floured surface, divide the pastry into four parts. Roll out each chunk of pastry into a long strip, about 4 inches wide. Place a ¼ of the squash mixture down the length of each strip. Brush with the soya milk down one side; from the other side, roll and seal. With the rolls seam-side down, cut each into equal pieces with a sharp, serrated knife.
  4. Transfer the rolls to a parchment-lined baking sheet, brush with a little more soya milk and bake for 30 minutes, until puffed and golden. Serve warm.

Nutritional information per serving (83g): Calories 239, Fat 14g, Saturates 5.1g, Sugars 1.1g, Salt 0.89g

 

Looking for more on-the-go treats? Try these vegan lunch box recipes

Written by

Vegan Food & Living

Vegan Food & Living is the UK's only dedicated vegan magazine and website dedicated to celebrating the vegan lifestyle. We keep you up-to-date on all the latest news and events in the world of veganism as they happen, as well as sharing delicious recipes, expert health advice and informative features about all aspects of your vegan lifestyle, from campaigning to vegan fashion.

14 best vegan egg recipes you won’t believe are completely egg-free

With a pinch of creativity and the right ingredients, you can enjoy eggs without chickens with these impressive and easy vegan egg recipes.

Vegan Pappardelle with Shredded Brussels Sprouts and Lemon

Nutty Brussels sprouts and zesty lemon make this vegan pappardelle pasta dish a flavourful feast that's full of fresh flavours.

Vegan Mushroom Risotto with Leek and Asparagus

You'll love this creamy vegan risotto! Made with wild mushrooms, leeks, and asparagus, it has plenty of flavours and textures to enjoy.

30 best vegan pasta recipes for easy weeknight dinners when you’re craving carbs

Nothing beats a bowl of vegan pasta when you're craving carbs! These vegan pasta recipes are perfect for those days when only pasta will do.