Ingredients
The following ingredients have 4 Servings
- 320 g ready rolled puff pastry sheet
- 100 g butternut squash pureé*
- 100 g cheddar cheese (or dairy free alternative) (grated )
Instruction
- Pre-heat the oven to 200°C (fan)/220°C/gas mark 7.
- Unroll the sheet of puff pastry. Spread 100g puréed butternut squash evenly over the top, leaving a little space around the edges, then sprinkle two-thirds of the cheese (65g) over the top.
- Cut your pastry into thin strips, measuring about 1cm wide. Carefully twist a few times, pushing any cheese that falls out back in.
- Place on a non-stick baking tray lined with baking paper.
- Scatter the remaining cheese (35g) over the top and bake for 15-18 minutes until golden.
- Remove from the oven and allow to cool. Best served warm from the oven (allow to cool before serving to babies and children) but fine the next day too if stored in an airtight container.
