Ainsley Harriott's butternut squash, stilton and pecan pastry rolls - delicious. magazine

Ingredients

• 850g butternut squash, peeled, deseeded and cut into 2cm chunks
• Olive oil for drizzling
• Pinch chilli flakes
• 1/2 red onion, finely chopped
• 1 small garlic clove, crushed
• 1 tbsp chopped sage leaves (or thyme if you prefer)
• 1 tbsp finely chopped flatleaf parsley
• 1/4 tsp ground nutmeg
• 50g pecans or walnuts, roughly chopped
• 75g stilton or similar hard blue cheese, crumbled
• 320g sheet ready-rolled puff pastry
• Plain flour for dusting
• 1 medium free-range egg, beaten with a dash of milk
• 1/2 tsp nigella seed