Squash & spice sticky buns

Name: Squash & spice sticky buns
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 12
Ingredients: 2 packs frozen pizza dough (4 x 220g balls); 250 g peeled butternut or crown prince squash (about 1⁄4 of a squash), roughly chopped into 2-3cm chunks; 1 tbsp olive oil; 100 g unsalted butter, softened, plus extra to grease; 125 g light brown soft sugar; 2 tsp ground cinnamon; 1 tsp ground nutmeg

A warm bun is one of life’s true pleasures, and these are our new favourite. They’re easy to make thanks to savvy use of ready-made pizza dough (trust us: it works and no one would ever know). If you’d like to save on time, replace the roast squash with the same quantity of canned puréed pumpkin.

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Vegetarian

Makes12
CourseDessert
Prepare25 mins
Cook55 mins
Total time1 hr 20 mins
Plusdefrosting + proving + cooling

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2 packs frozen pizza dough (4 x 220g balls)
250g peeled butternut or crown prince squash (about 1⁄4 of a squash), roughly chopped into 2-3cm chunks
1 tbsp olive oil
100g unsalted butter, softened, plus extra to grease
125g light brown soft sugar
2 tsp ground cinnamon
1 tsp ground nutmeg

Caramel topping

75g unsalted butter
75g light brown soft sugar
70g pecans, roughly chopped

Defrost the pizza dough according to pack instructions. Preheat the oven to 200°C, gas mark 6. Put the squash in a small roasting tin and drizzle with the oil; toss with a pinch of salt and cook for 25-30 minutes until tender. Allow to cool for 5 minutes in the tin, then pat dry with kitchen paper. Tip into a food processor or blender and blend until almost smooth. Add the butter, sugar, spices and a pinch of salt, then whizz again until smooth (don’t worry if it looks a bit split at this stage).
Meanwhile, lightly grease a 20x30cm roasting tin. For the caramel topping, put the butter and sugar in a small pan with a pinch of salt and heat over a low-medium heat until melted. Tip into the prepared tin and spread evenly. Scatter over the chopped pecans and set aside.
Once the squash purée is ready, tip the dough pieces onto a work surface and push them into 1 ball. Roll out to a rough 25x40cm rectangle. Spread with the squash purée. Starting at the longer side, roll into a log. Use a sharp knife to cut into 12 even-sized pieces. Arrange the slices, cut-sides down, over the pecans and caramel. Loosely cover with a clean tea towel and allow to prove for about 20 minutes. Preheat the oven to 200°C, gas mark 6.
When the buns are ready and a little puffed up, bake in the oven for 20-25 minutes until golden and just cooked through. Allow to cool in the tin for about 5 minutes before carefully inverting onto a cooling rack, scraping any residual caramel from the tin over the buns. Cool for a further 10 minutes before tucking in.

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