Pre-heat the oven to 200°C (fan)/220°C/gas mark 7. Unroll the 320g pastry sheet. Spread 100g puréed butternut squash evenly over the top, leaving a little space around the edges, then sprinkle two-thirds of the cheese (65g) over the top.
Cut your pastry into thin strips, measuring about 1cm wide. Carefully twist a few times, pushing any cheese that falls out back in. Place on a non-stick baking tray.
Scatter the remaining cheese (35g) over the top and bake for 15-18 minutes until golden.
Remove from the oven and allow to cool. Best served warm from the oven but fine the next day too if stored in an airtight container.