Butternut Squash, Stilton & Pecan Pastry Rolls - Ainsley Harriott

Ingredients

• 850g butternut squash, peeled, de-seeded and cut into 2cm chunks
• olive oil, for drizzling
• a pinch of chilli flakes
• ½ red onion, finely chopped
• 1 small garlic clove, minced
• 1 tbsp chopped sage leaves (or thyme, if you prefer)
• 1 tbsp finely chopped flat-leaf parsley
• ¼ tsp ground nutmeg
• 50g pecans or walnuts, roughly chopped
• 75g Stilton or similar hard blue cheese, crumbled
• 1 x 320g sheet ready-made puff pastry
• plain flour, for dusting
• 1 egg, beaten with a dash of milk
• ½ tsp nigella seeds
• sea salt and freshly ground black pepper