Roast 1 butternut squash for 1,5-2 hours in advance. You will need 200 g of mashed cooked butternut squash.
Take one sheet of vegan puff pastry and brush it with almond milk to make it sticky. Take 70 g of roasted chestnuts and crush them with your hands. Then, sprinkle 50 g of cranberries. Spread 200 g of mashed butternut squash and flatten the filling with a fork. Season with salt and pepper. Then, add 70 g of grated cheese that you love.
Next, roll the pastry up and cut equal rolls. Take a baking tray with baking paper and place the rolls on. They will expand during the cooking process, so make sure that it is enough space for each roll.
Place your rolls into the oven for 30-35 minutes at 180 until golden and crispy.