Three squash & chestnut crackers

Squash & chestnut crackers

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(3 ratings)

Prep: 35 mins Cook: 1 hr, 30 mins plus at least 45 mins chilling


Serves 4

Impress veggie guests this Christmas with these butternut squash and chestnut puff pastry crackers. Serve with vegetarian gravy and plenty of trimmings

Nutrition and extra info

  • Uncooked
  • Vegetarian

Nutrition: Per serving

  • kcal1033
  • fat62g
  • saturates32g
  • carbs78g
  • sugars17g
  • fibre10g
  • protein30g
  • salt1.7g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g butternut squash (½ medium squash), deseeded, peeled and cut into 1cm cubes
  • 250g chestnut mushrooms, chopped
  • 100ml marsala or madeira
  • 100g cooked chestnuts, chopped



    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 1 tsp dried sage, or a few finely chopped fresh leaves



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 2 prunes, pitted and finely chopped
  • 2 tbsp red onion chutney or relish
  • 40g soft white breadcrumbs
  • 2 x 320g sheets ready-rolled puff pastry
  • plain flour, for dusting
  • 200g strong hard cheese, like vegetarian mature cheddar or vegetarian emmental, cut into 1cm cubes
  • 1 egg, beaten to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Heat the oil and butter in a frying pan. Fry the onion and squash for 15 mins until the onion is golden and caramelised, and the squash is tender. Add the mushrooms and cook for another 8-10 mins until the water given off has evaporated. Pour in the marsala and bubble for 2-3 mins until it disappears. Stir in the chestnuts, sage, prunes, relish and breadcrumbs, and season well. Leave to cool.

  2. Unravel one of the pastry sheets onto a lightly floured surface and cut a 2cm-wide strip from one of the long sides of the pastry. Reserve this to decorate. Cut the remaining pastry into four long rectangles – these will be your cracker bases. Cut the remaining pastry sheet into four and chill all the pastry on a lined baking sheet for 15 mins.

  3. Stir the cheese into the cooled filling, then divide the mixture into four portions. Mould into sausages and position on the pastry bases, leaving lots of room for what will be the scrunched ends of the crackers. 

  4. Brush the exposed pastry around the filling with the beaten egg and drape over the larger pastry tops, sealing the pastry all around the filling. Trim, if you need to, and pinch in the ends to create the Christmas cracker shape. Press the ends with a fork, trimming again, if you need to, then glaze with more of the beaten egg. Chill for 30 mins or up to 24 hrs. Use the reserved pastry to create stars or Christmas trees, or whatever you fancy to decorate the crackers.

  5. Heat the oven to 200C/180C fan/gas 6. Glaze with more beaten egg and bake for 35-40 mins until golden and puffed. Serve with veggie gravy and plenty of trimmings.

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Comments, questions and tips

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Hoppy frog
18th Jun, 2020
I made these in the summer as pasties and served with salad. They are delicious!
Little H
29th Dec, 2019
This is an exceptional recipe, it’s might seem like the most unlikely flavours, esp when you’re stirring the cheese cubes through the cooled mixture, but they all come together in an awesome way. I’m the only vegetarian, but my family all loved the look and taste of it! Even better, because it made four crackers, it’s fed me all the way through the ‘twixt’ period too! Hooray! I’m not sure if I did it wrong, but I made my crackers lengthways instead of widthways, but it did mean they came out really long and elegant, perfect for the dinner table! These really made the most wonderful Christmas lunch.
24th Dec, 2019
Followed the recipe was a bit fiddly to start with but we'll worth the effort made the filling the day before and assembled them just before I cooked them worked a treat , plenty of compliment s Will definitely make these again
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