Make these kale and squash calzones, then also check out our stuffed butternut squash, butternut squash ravioli, roasted butternut squash and more butternut squash recipes.


  • 350g pack diced butternut squash and sweet potato
  • 1 tbsp olive oil
  • 1/2 onion, finely diced
  • 2 cloves garlic, sliced
  • 300g jar tomato and herb sauce
  • 300g ciabatta bread mix
  • for dusting plain flour
  • 2 handfuls kale, washed and dried
  • 1 tbsp fennel seeds, toasted
  • 2 x 125g balls mozzarella, well drained
  • a small bunch basil, leaves picked


  • STEP 1

    Steam or boil the squash and sweet potato until tender, then drain really well.

  • STEP 2

    Heat the olive oil in a pan and add the onion and a pinch of salt. Cook for 5 minutes or until soft, then add the garlic and cook for 1 minute. Pour in the sauce and simmer for 5 minutes until thickened, then season and leave to cool.

  • STEP 3

    Make the ciabatta dough following pack instructions, then leave the dough to prove for 30 minutes. Split the dough into 6 pieces and roll each into a ball. Cover with a damp tea towel to stop them drying out.

  • STEP 4

    Roll each ball into a 20cm-diameter circle on a lightly floured worksurface. Spread the tops with 1-2 tbsp of the tomato sauce, leaving a 2cm border. Add some squash and sweet potato, kale and fennel seeds evenly to each, then tear over the mozzarella and a few basil leaves. Fold the dough over on itself and crimp the edge to seal in the filling. Repeat with the remaining dough and filling.

  • STEP 5

    At this stage the calzones can be frozen on a tray and, once frozen, transferred to freezer bags – they’ll keep for 3 months.

  • STEP 6

    To cook, heat the oven to 200C/fan 180C/gas 6. Put the calzones on a baking paper-lined baking sheet and cook for 25-30 minutes until crisp. To cook from frozen, bake for 50 minutes-1 hour at the same temperature.


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