Butternut Squash Feta Pinwheels
Equipment
- 1 Baking sheet
- 1 parchment paper sheet
- 1 Chef's knife
- 1 vegetable peeler
- 1 Cutting board
- 1 large mixing bowl
- 1 medium saucepan or skillet
- 1 Wooden spoon
- 1 pastry brush
- 1 Rolling Pin
- 1 Small bowl
Ingredients
- 500 g butternut squash peeled and 1 cm dice
- 1 tablespoon olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes
- 1 sheet puff pastry 320 g, chilled and ready-rolled
- 1 egg large, beaten
- 120 g feta cheese crumbled
- 2 tablespoon fresh parsley finely chopped
- 1 teaspoon lemon zest finely grated
- 1 small red onion finely diced
- 1 teaspoon honey
- 1 tablespoon milk for egg wash
- 1 teaspoon sesame seeds optional
- 1 teaspoon nigella seeds optional
Instructions
- Preheat the oven to 200°C/400°F and line a baking sheet with parchment paper.
- Toss the diced butternut squash with olive oil, salt, pepper, cumin, and chili flakes in a bowl until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet and roast for 20–25 minutes until tender and lightly caramelized, then cool 10 minutes.
- While the squash cools, mix the feta, parsley, lemon zest, red onion, and honey in a bowl until combined.
- Unroll the chilled puff pastry onto a lightly floured surface and patch any cracks with your fingers.
- Evenly scatter the cooled squash over the pastry, followed by the feta mixture, leaving a 2 cm border on one long edge.
- Brush the exposed border with a little beaten egg to help seal the roll.
- Starting from the opposite long edge, roll the pastry up tightly into a log, finishing with the sealed edge underneath.
- Place the log in the freezer for 10 minutes to firm for cleaner slicing.
- Mix the remaining beaten egg with milk to make an egg wash.
- Using a sharp knife, slice the log into 2 cm thick rounds and arrange cut-side up on a parchment-lined baking sheet with space between.
- Brush the tops with egg wash and sprinkle with sesame and nigella seeds if using.
- Bake at 200°C/400°F for 18–22 minutes until puffed and deep golden.
- Cool on the sheet for 5 minutes before transferring to a rack to rest another 5 minutes.
Notes
Roasting the squash until it’s just caramelized concentrates sweetness without making the filling watery, which helps the pastry stay crisp. If your feta is very salty, rinse and pat dry before crumbling to balance the flavors. Chilling or briefly freezing the filled log is key for neat spirals and prevents smearing when slicing. For make-ahead prep, freeze the unbaked sliced pinwheels on a tray, then store in a bag and bake from frozen, adding 3–5 minutes. Swap parsley for sage or thyme, add toasted pine nuts for crunch, or include a thin smear of pesto on the pastry for a herbal twist. Ensure the pastry stays cold; if it softens, chill the assembled log again before cutting.
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