Butternut squash and goat’s cheese parcels

Butternut squash and goat’s cheese parcels
  • Low phosphate
  • Low potassium
  • Low protein
  • Low salt
  • Vegetarian
  • Main meal
  • 2 hours or less
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Boiling the vegetables in this dish helps to lower the potassium, but by adding the goat’s cheese there is still plenty of flavour.

Chef

Lizzie Morey
Lizzie Morey

A delicious dish that’s quick and easy to prepare.

Ingredients

1 sheet ready-rolled puff pastry

1 butternut squash, peeled and cubed

1 large sweet potato, peeled and cubed

1 small onion, chopped

5g sesame seeds or onion seeds

1 teaspoon olive oil

60g soft goat’s cheese

1 egg, beaten

A pinch of ground black pepper

To serve

240g lettuce, sliced

80g cucumber, sliced

Method

  1. Step 1

    Preheat oven to 180°c/ 160°c fan/ gas mark 4. Put the sweet potato and butternut squash into a saucepan, cover with water and bring to boil, cook until soft.

  2. Step 2

    Drain the sweet potato and butternut squash and tip them into a roasting tray with the chopped onion. Drizzle with olive oil, sprinkle with black pepper and bake for 20 minutes. Remove from oven and cool.

  3. Step 3

    Cut the pastry into 8 equal rectangles. Place 4 rectangles onto a lined baking tray and spoon ¼ of the vegetable mix into middle of each rectangle, leaving a gap all the way around edge. Top each vegetable mixture with 15g crumbled goat’s cheese. Brush a little of the beaten egg onto the pastry edge all the way around.

  4. Step 4

    Take your 4 remaining rectangles, loosely fold in half lengthways and cut 5 slits through both layers, leaving a border. Unfold and lay over the 4 parcels, pressing the edges down onto the egg-washed edges of the bottom layer to seal your parcel.

  5. Step 5

    Take your 4 remaining rectangles, loosely fold in half lengthways and cut 5 slits through both layers, leaving a border. Unfold and lay over the 4 parcels, pressing the edges down onto the egg-washed edges of the bottom layer to seal your parcel.

  6. Step 6

    Once cooked, remove from the oven, and serve with the green salad.

Food facts

The main sources of carbohydrate in this meal are the sweet potato, butternut squash and pastry. Carbohydrate values have been provided for those trained in insulin adjustment.

We have boiled the butternut squash and sweet potato rather than baking to reduce the potassium content.

There is only a small amount of soft cheese in this dish to provide phosphate and therefore the overall phosphate content is low.

This dish is low in protein; you could consider doubling the cheese in order to increase the protein but maintain a low potassium and phosphate meal.

Use gluten-free pastry.

Use vegan cheese.

Pastry is high in fat; for a healthier option you could omit the top layer of pastry and have an open parcel.

Butternut squash and sweet potato are available pre-prepared in the freezer section of most supermarkets if you find them difficult to peel at home.