Coconut Curried Butternut Squash Rolls
with Spiced Roasted Potatoes and Peas
- Cereals containing gluten
- Wheat
- Mustard
Learn something new in the kitchen by making our Coconut Curried Butternut Squash Rolls. Inspired by popular south Asian pastries found in India and the Middle East, we make it easier with puff pastry.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Butternut Squash
1 sachet(s)
North Indian Style Spice Mix
450 grams
Potatoes
1 unit(s)
Onion
50 grams
Korma Curry Paste
(Contains: Mustard)
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
40 grams
Mango Chutney
120 grams
Peas
Not included in your delivery
2 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge to allow it to come to room temperature.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the diced butternut onto a large baking tray. Drizzle with oil, sprinkle over half the North Indian style spice mix and season. Toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden and cooked through, 18-20 mins. Turn halfway through.
Meanwhile, chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the remaining North Indian style spice mix and season. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the squash has been roasting for 10 mins, add the potatoes to the oven and roast on the middle shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins. Add in the korma curry paste and fry until fragrant, 1 min.
Stir in the coconut milk and veg stock paste. Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
Stir through the mango chutney and cooked butternut.
While the sauce simmers, cut the puff pastry into equal-sized rectangles (2 per person).
Spoon the butternut filling onto one half of each rectangle, leaving a 1cm border at the sides. TIP: Don't overstuff the pastry, leave some of the filling aside if there's too much.
Dampen the edges of the pastry with a little water, then fold the top half of the pastry over the filling to enclose it. Gently press the edges down with the back of a fork to tightly seal the parcel on the 3 open sides.
Carefully transfer the pastry to a lined baking tray. Bake on the top shelf of your oven until the pastry is golden, 10-15 mins.
Meanwhile, give the saucepan a quick clean.
When the pastry has 5 mins remaining, heat a drizzle of oil in the now clean saucepan on medium-high heat.
Once hot, add the peas and stir-fry for 2-3 mins. Season with salt and pepper.
When everything's ready, share the butternut rolls between your plates.
Serve the peas and spiced potatoes alongside with mayo for dipping (see pantry for amount).
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The butternut filling is lovely, with some suggesting a mint sauce instead of mayo for dipping.
- Ease of prep: Preparation can be fiddly and time-consuming, taking longer than the recipe suggests.
- Suggestions: Consider making this as a pie instead of rolls to simplify assembly and use up extra filling.
- Next-day meals: The pastries keep well, making good leftovers for lunch the following day.
- Cooking tips: Potatoes may cook faster than expected; adjust timing to prevent dryness.
