Excluding the time it takes for the squash to roast, this recipe can be assembled in around 10 minutes and kept in the fridge until you’re ready to cook it.

Makes 4 parcels (allow 2 per person)

1 sheet ready-roll puff pastry
1 small or 1/2 a large squash (variety of your choice)
a handful of cranberries
a handful of chopped walnuts
1 tsp thyme
1 tsp sage
salt and pepper to taste
4 tsp mango chutney

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°c for about 30 minutes until the flesh is softened.

Unroll the pastry and roll it out slightly to make it into a square shape. Divide the pastry into four squares. Brush each square with a teaspoon of mango chutney, leaving a 1-2cm 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 at around 200°c for 10-15 minutes until the pastry has risen and gone golden brown. Serve warm.