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