Preparation

Peel, deseed chop butternut squash into chunks

Peel and finely chop onion, garlic clove, sage and parsley

Roughly chop nuts

Beat egg

Instructions

Put the prepared squash into a lightly oiled baking tray sprinkle with chilli flakes, drizzle with oil and bake until the squash is tender about 30 minutes take out of the oven and allow to cool

In a pan lightly fry the onion until softened add garlic and sage and fry for about 30 seconds.

Cool and add to squash mixture, mix in the parsley, nutmeg, and walnuts until fully combined do not overmix you want some texture left to the squash.

Roll out the pastry on a floured surface into long strips approx. 12 cm width.

Place the squash mixture down the centre and make an indentation along the top and break up the stilton into it.

Brush one edge with egg and roll, seal edges well

Cut into even length and score through the tops

Brush the tops with egg and sprinkle on the mustard seed.

Bake until brown approx. 25 minutes.

Serve hot or cold.