Vegetarian sausage rolls, with squash and goat’s cheese

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Vegetarian sausage rolls with squash and goat's cheese - delicious for party food or packed lunches

These vegetarian sausage rolls are packed with flavour! Made with a roasted butternut squash filling, mixed with goat’s cheese and sage, they are even tastier than their meatier cousins.

 

Pair them up with our zingy homemade “ketchup” for a healthy packed lunch or moorish party food.

 

Summary

Prep: 20 minutes
Cooking: 1 hour 5 minutes
Ages: Toddlers to Teens
Difficulty: Intermediate
Makes: 18 mini vegetarian sausage rolls

Vegetarian sausage rolls - squash and goats cheese rolls

What are vegetarian sausage rolls made of?

Vegetarian sausage rolls can be made with a number of different fillings.

Some use cheese and breadcrumbs, others use tofu and meat substitutes.

Our vegetarian sausage rolls are made with oven-roasted butternut squash, mixed with soft goat’s cheese and a sauteed sage and onion filling.

The aromatic taste of the sage and the subtle sweetness of the butternut squash work together to create a truly amazing filling.

The goat’s cheese also complements the other flavours and gives these rolls some added creaminess!

Ingredients

Vegetarian Sausage Rolls

  • 880 grams butternut squash pieces
  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 3 cloves of garlic, minced
  • Handful fresh sage leaves, finely chopped
  • 125 grams of soft goats cheese
  • 375 grams all butter puff pastry
  • 1 large egg

Homemade “Ketchup”

  • 1 red pepper, deseeded and chopped
  • 2 tomatoes, chopped
  • 2 Tablespoons honey
  • 2 Tablespoons apple cider vinegar

 

Instructions

For the butternut squash and sage filling:

  1. Preheat your oven to 200°C (390°F).
  2. Peel and slice the butternut squash. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Lay the pieces out on a baking sheet so that each one has its own space.
  3. Roast in the oven for 40 minutes. Remove and cool.
  4. In a frying pan, sautée the diced onion, garlic and sage in a little bit of olive oil for 5 minutes and set aside.
  5. Return to the cooked butternut squash. Mash the soft pieces together in a large bowl. Mix in the goats cheese as well as the onion, sage and garlic mixture. Mash it all together with a fork or potato masher until well combined.

For the mini vegetarian sausage rolls:

  1. Flour a clean surface and roll out your sheet of puff pastry until it’s a rectangle that is approximately 5 mm thick.
  2. Cut the pastry sheet longways down the middle so you have two separate long strips. Brush each one with some beaten egg.
  3. Spoon your filling all the way down the middle of each of the two strips of pastry in one long line.
  4. Roll each pastry strip over onto itself longways so that you have what looks like a very long thin spring roll. Seal the pastry shut with your fingers or by pressing with the end of a fork.
  5. Take a sharp knife and cut each long role horizontally at 5 cm intervals. You should end up with about 9 equal pieces.
  6. Lay these pieces out on a greased oven tray and brush them with a lightly beaten egg.
  7. Bake in an oven for 20-25 minutes at 180°C (350°F) or until golden brown.

For the homemade ‘ketchup’:

  1. In the meantime make the homemade ‘ketchup’. Place all the ingredients in a blender and whizz until smooth.

Vegetarian sausage rolls, our step-by-step guide:

1

Vegetarian sausage rolls - squash and goats cheese rolls
1

Roast your butternut squash pieces

Preheat your oven to 200°C (390°F).

Peel and slice your butternut squash and lay the pieces out on an oven tray. You can find a hassle free way to slice butternut squash with our article here. 

Drizzle the slices with 2 tablespoons olive oil and roast them in the oven for 40 minutes or until golden.

2

Vegetarian sausage rolls - squash and goats cheese rolls
2

Sautée your onion, garlic and sage leaves

While the squash is roasting, fry your onion, garlic and sage in a little bit of olive oil for a few minutes until softened.

Set the mixture aside for when the squash is finished roasting.

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Vegetarian sausage rolls - squash and goats cheese rolls
3

Make the vegetarian sausage roll filling

When the butternut squash is cooked, place the slices in a mixing bowl and mash them with a fork or a potato masher.

Add in the onion, garlic and sage mixture as well as the goat’s cheese.

Mix until well combined.

 

4

Vegetarian sausage rolls - squash and goats cheese rolls
4

Prepare the puff pastry

Flour a clean work surface and roll your puff pastry sheet out until it’s about 5mm thick.

Cut the sheet in half longways so that you have two long thin strips.

Brush each half with some lightly beaten egg.

Spoon half of your butternut squash mixture down the middle of each puff pastry strip.

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Vegetarian sausage rolls - squash and goats cheese rolls
5

Make your mini rolls

Roll the strips longways onto themselves so that you end up with one long thin roll filled with the squash centre. Secure it by pressing the edges together with a fork or with your fingers.

Using a sharp knife cut each strip into 9 equal parts. These are your mini sausage rolls. Transfer the pieces onto a baking tray.

Brush the tops with beaten egg and bake for 20-25 minutes at 180°C (350°F) until golden.

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Vegetarian sausage rolls - squash and goats cheese rolls
6

Make your homemade ketchup

While the squash rolls are baking, you can whizz together your homemade ketchup ingredients in a food processor.

Pour it into a dipping bowl to dip your rolls into.

 

Enjoy these tasty vegetarian sausage rolls as a party treat or packed lunch

 

Vegetarian sausage rolls with squash and goat's cheese - delicious for party food or packed lunches

 

 

Vegetarian sausage rolls with squash and goat's cheese - delicious for party food or packed lunches

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5 from 3 votes

Vegetarian sausage rolls, with squash and goat’s cheese

These vegetarian sausage rolls are packed with flavour!
Made with a roasted butternut squash filling, mixed with goat’s cheese and sage, they are even tastier than their meatier cousins.
Pair them up with our zingy homemade “ketchup” for a healthy packed lunch or moorish party food.
Course Main Course
Keyword squash and cheese rolls, squash rolls, vegetarian sausage rolls
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Servings 18 mini vegetarian sausage rolls
Author Mas & Pas

Ingredients

Vegetarian sausage rolls

  • 880 grams butternut squash pieces
  • 2 tablespoons olive oil
  • 1 red onion diced
  • 3 garlic cloves minced
  • 1 handful fresh sage leaves finely chopped
  • 125 grams goat's cheese
  • 375 grams all butter puff pastry
  • 1 large egg lightly beaten

Homemade 'ketchup'

  • 1 red pepper deseeded and chopped
  • 2 tomatoes chopped
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar

Instructions

Roasted butternut squash and sage filling

  • Preheat your oven to 200°C (390°F).
  • Peel and slice the butternut squash. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Lay the pieces out on a baking sheet so that each one has its own space.
  • Roast in the oven for 40 minutes. Remove and cool.
  • In a frying pan, sautée the diced onion, garlic and sage in a little bit of olive oil for 5 minutes and set aside.
  • Return to the cooked butternut squash. Mash the soft pieces together in a large bowl. Mix in the goats cheese as well as the onion, sage and garlic mixture. Mash it all together with a fork or potato masher until well combined.

Mini vegetarian sausage rolls

  • Flour a clean surface and roll out your sheet of puff pastry until it’s a rectangle that is approximately 5 mm thick.
  • Cut the pastry sheet longways down the middle so you have two separate long strips. Brush each one with some beaten egg.
  • Spoon your filling all the way down the middle of each of the two strips of pastry in one long line.
  • Roll each pastry strip over onto itself longways so that you have what looks like a very long thin spring roll. Seal the pastry shut with your fingers or by pressing with the end of a fork.
  • Take a sharp knife and cut each long role horizontally at 5 cm intervals. You should end up with about 9 equal pieces.
  • Lay these pieces out on a greased oven tray and brush them with a lightly beaten egg.
  • Bake in an oven for 20-25 minutes at 180°C (350°F) or until golden brown.

Homemade 'ketchup'

  • In the meantime make the homemade ketchup. Place all the ingredients in a blender and whizz until smooth.
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