Butternut Squash Recipe


  • 320g butternut squash, peeled and roughly chopped (about 1cm cubes)
  • 2 x 250g microwave mushroom rice
  • 320g roasted red peppers, drained and thickly sliced
  • 200g feta cheese, roughly chopped
  • 60g walnuts, roughly chopped
  • 1 tsp ground cinnamon
  • 2 tbsp roughly chopped flat leaf parsley
  • 1 lemon, zested and juiced
  • Freshly ground black pepper
  • 1 x 6 raw tinned croissants (ready to cook)
  • 1 egg, beaten
  • 200g half fat crème fraiche
  • 2 tbsp finely chopped chives
  • 1 bag mixed salad leaves


Calories columnFat columnSaturates columnSugars columnSalt column
600 per serving
30% %GDA
34g per serving
49% %GDA
16g per serving
80% %GDA
10g per serving
11% %GDA
2.50g per serving
42% %GDA


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4 and line a large baking tray.

  2. Tip the butternut squash, mushroom rice and red peppers into a large bowl and mix together really well.

  3. Add the feta cheese, walnuts, cinnamon, parsley, lemon zest and juice and plenty of black pepper and mix once more until evenly distributed.

  4. Roll out the croissant dough and separate into triangles. Place the tray horizontally in front of you. Starting at the left hand side of the tray, lay the triangles onto the tray, with the point facing up, then the next one with the point down and repeat – you want to create a solid base through the centre with the points alternating either side.

  5. Spoon the filling down the centre of the dough then gently lift each point up and over the filling so that it nearly covers it.

  6. Brush the croissant dough with the beaten egg. Place in the oven to bake for 45-50 minutes until the croissant are golden brown, the butternut squash tender and the filling hot through.

  7. Meanwhile, stir the chives into the crème fraiche and season with plenty of black pepper.

  8. Serve the strudel with the chive crème fraiche and salad.