Butternut Squash and Chestnut Rolls

Roasted Butternut Squash

• 800 g butternut squash peeled, cut in pieces (2 cm)
• extra virgin olive oil for drizzling
• 1 pinch dried chilli flakes
• fine sea salt to taste
• ground black pepper to taste

Puff Pastry

• 200 g unsalted butter diced (1-2 cm) then frozen for 30 minutes
• 200 g plain flour plus extra for dusting
• 90 g water cold
• ½ tsp fine sea salt

Filling

• 50 g Parmesan cheese cut in pieces (2 cm)
  of vegetarian hard cheese cut in pieces (2 cm)
• 5 - 6 fresh sage leaves to taste
• 200 g cooked, peeled chestnuts
• 3 garlic cloves
• 100 g onions quartered
• 30 g extra virgin olive oil
• ½ tsp fine sea salt

Assembly

• 1 medium egg beaten