These vegetarian sausage rolls are best when made with butternut squash or sweet potato, but you can also a similar quantity of regular pumpkin of more or less any kind. As long as it’s intended for cooking, it will do just fine. You can also add chopped leeks, potato, and salt and pepper to taste, or sprinkle grated cheese over the top before serving.
Vegetarian Butternut Sausage Rolls
Yield: Makes 6 rolls
- 1 butternut squash (approx.. 1.5lb in weight)
- 1 bread roll or three slices of bread- this can be a bit stale
- 1 large onion, finely chopped
- 3 eggs (or your favourite vegan egg substitute)
- 1 large sheet of puff pastry
- Use a very sharp knife or a vegetable peeler to remove the skin from the pumpkin. Scoop out the seeds and surrounding soft flesh and cube the rest into small chunks. Put these on to boil in a pot, just covered with water. Once this is underway, turn the oven on to medium heat.
- In 10 or 15 minutes squash will be tender and just starting to come apart. Turn off the heat, drain off the excess water and mash the squash until the lumps are gone.
- Add the chopped onion and eggs. Crumble in the bread- this will help soak up excess moisture. The result should look something like the first image.
- Slice the puff pastry into sheets about 7 inches long and 5 inches wide. Place these on a greased baking tray.
- Add a hand-moulded ‘sausage’ of squash mix and pinch the sides of the pastry together into a roll. If you want a nice golden brown finish, brush the top with oil or milk.
- Place the tray in the middle shelf in the oven and cook til the pastry is flaky. This will be about 25-30 minutes. Serve hot, with a green salad for contrasting texture.
Jess Spate is a committed vegetarian with an interest in growing her own food. She lives in the UK and works as a green business consultant for businesses like fountainspirit.com and appoutdoors.com.
Distribution Info: This content was distributed by Nathan Brown, the recruiter for Dancing Rabbit’s green construction opportunities, which can be found here and here.
Images courtesy of the author.