These are a delicious savoury snack that would be perfect for a train journey, lunch box or at a party as finger food. The squash is baked with chilli flakes which gives the filling a subtle hotness, and the combination of feta and pecan nuts is perfect. The music for this Rock 'n' Roll Recipe video was provided by Orphan Train and it was all inspired by a new book called Station to Station by James Attlee.

Step 1: Click Play and Let the Video Tempt You...

Here are the ingredients you require:

1/2 Butternut Squash

1/2 Red Onion (medium)

1 tbsp Olive Oil

1 tbsp Chilli Flakes

4 Sprigs of Thyme

50g Chopped Pecans

50g Breadcrumbs (Rye bread is particularly nice)

100g Feta Cheese

500g Puff Pastry

1 Egg (beaten to create an egg wash)

Plain Flour (for dusting surface)

Sesame Seeds (we used Black Sesame Seeds but regular are good too)

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Bake the squash-age rolls in a pre-heated oven at 200 degrees C for roughly 35 minutes until golden brown

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For detailed written instructions click through the steps at the foot of this text. Below is a brief summary of the instructions:

Cut the butternut squash into quarters
Lay two of the squash quarters in a baking tray
Drizzle 1 tablespoon of olive oil over the squash
Sprinkle 1 table spoon of chilli flakes and thyme leaves over the squash pieces
Bake the onion for 20 minutes at 200 degrees C and the squash for 45 minutes
Allow the squash and onion to cool completely
Into a bowl scoop the flesh from the skin of the squash quarters
Chop the red onion into small pieces and add to the bowl
Add the 50g breadcrumbs and 50g of chopped pecan nuts
Crumble the 100g of feta cheese and add to bowl
Mix the ingredients, being sure to break up the pieces of squash flesh
Place mix into a piping bag with a broad nozzle for the next step
Place pastry on a lightly floured surface
Roll out until it measures 60cm by 20cm
Cut the pastry down the middle so that you have two strips of pastry 60cm by 10cm
Take the mix in the piping bag and pipe the filling down the full length of both strips of pastry
In a small bowl, break the egg and whisk into an egg wash
Brush a think band of egg wash down one side of the pastry
Starting at the edge without egg wash roll the pastry into a tube/roll
Brush the tops of both pastry rolls with egg wash
Sprinkle the sesame seeds onto the top on both rolls
Carefully cut the rolls of pastry into lengths
Bake in a pre-heated oven at 200 degrees C for 35 minutes until golden brown

Step 2: Bake the Squash and Red Onion

Cut the butternut squash into quarters

Scoop out the seeds and discard (or save for another use)

Lay two of the squash quarters in a baking tray

Drizzle 1 tablespoon of olive oil over the squash

Sprinkle 1 table spoon of chilli flakes over the squash pieces

Strip the leaves from the 4 sprigs of thyme and sprinkle over the squash

Chop the red onion in half and place in baking tray

Bake the onion for 20 minutes at 200 degrees C and the squash for 45 minutes (until the flesh is soft)

Step 3: Mix the Filling

Allow the squash and onion to cool completely

Into a bowl scoop the flesh from the skin of the squash quarters

Chop the red onion into small pieces and add to the bowl

Add the 50g breadcrumbs (rye is particularly tasty) and 50g of chopped pecan nuts

Crumble the 100g of feta cheese and add to bowl

Mix the ingredients, being sure to break up the pieces of squash flesh

The final mixture should stick together and be a similar consistency to sausage filling

Place mix into a piping bag with a broad nozzle for the next step (the fun bit)

Step 4: Prepare the Pastry

Take 500g of puff pastry straight from the fridge (it should be cold)

Place it on a lightly floured surface

Roll out until it measures 60cm by 20cm

Cut the pastry down the middle so that you have two strips of pastry 60cm by 10cm

Step 5: Construct the Squash-age Roll

Take the mix in the piping bag and pipe the filling down the full length of both strips of pastry

The mix should be piped quite centrally down the strip, ideally slightly off to one side but not too close to the edge

In a small bowl, break the egg and whisk into an egg wash

Brush a think band of egg wash down one side of the pastry (if you have piped the mix slightly off to one side then brush the egg wash onto the other side)

Starting at the edge without egg wash roll the pastry into a tube/roll

Step 6: Decorate and Bake

Brush the tops of both pastry rolls with egg wash

Sprinkle the sesame seeds (black or regular) onto the top on both rolls

Carefully cut the rolls of pastry into the lengths that you'd like the final squash-age rolls to be

Place baking paper onto a baking tray

Carefully place the squash-age rolls onto the baking paper, with space around them to expand

Bake in a pre-heated oven at 200 degrees C for 35 minutes until golden brown