Squash, cranberry & mango parcels



Cut the squash in half and remove the seeds. Brush with olive oil, place cut-side up on a baking tray and roast at around 200 degrees Celisus for about 30 minutes or until cooked.

Unroll the pastry and roll it out to make it into a square shape. Divide the pastry into four squares. Brush each square with a tsp of mango chutney, leaving a 2 cm border round the edge.

Scoop the flesh out of the roasted squash and mash with a fork. Add the remaining ingredients and mix together. Place some of the mixture into the centre of each pastry square, then fold the corners in to meet at the top. Seal the edges with water and cut a couple of slits near the top. Line a baking sheet with greaseproof paper and place the parcels onto it.

Bake the parcels in the oven for 10-15 minutes until the pastry has risen and gone golden brown. Serve warm.



  • 1 sheet ready-roll animal-friendly puff pastry
  • 1 small or 1/2 a large squash
  • A handful of cranberries
  • A handful of chopped walnuts
  • 1 tsp thyme 
  • 1 tsp sage
  • Salt and pepper to taste
  • 4 tsp mango chutney