excluding the time it takes for the squash to roast, this recipe can be assembled in about ten minutes and kept in the fridge until ready to cook (makes 4 parcels, allow 2 per person)

• INGREDIENTS
  • 1 sheet of ready to roll puff pastry
  • 1 small/half of a large squash (variety of choice
  • a handful of cranberries
  • a handful of chopped walnuts
  • 1 tsp thyme
  • 1 tsp sage
  • salt and pepper to taste
  • 4 tsp mango chutney
• METHOD
  • cut the squash in half and remove the seeds, brush with olive oil, place cut-side up on a baking tray and roast around 200°c for about 30 minutes until the flesh is softened
  • unroll the pastry and roll it out slightly and make it into a square shape, divide the pastry into four squares, brush each square with a teaspoon of mango chutney, leaving a 1-2cm border round the edge
  • scrape out the flesh of the squash and mash with a fork, add the remaining ingredients and mix together, place some of the mixture into the centre of the pastry square and fold up the corners to meet at the top, line a baking tray with greaseproof paper and place the parcels onto it
  • bake the parcels into the oven and bake at 200°c for 10-15 minutes until the pastry has risen and gone golden brown