© J Sainsbury plc 2020
Butternut squash and blue cheese tarts
A delicious tart that combines sweet butternut squash, tangy cranberries and strong blue cheese
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Ready in 55 minutes, plus cooling
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Cooking time 35 minutes
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Prep time 20 minutes (plus 25 minutes cooling)
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Serves 6
Ingredients
- 1 large butternut squash (about 1kg), peeled, deseeded and diced
- 3 tbsp olive oil
- 3 sheets filo pastry
- 50 g pecans, toasted and roughly chopped
- 50 g dried cranberries
- 1 tbsp fresh sage, chopped
- 100 g blue cheese, crumbled
- 6 fresh sage leaves, fried in a little oil until crisp (optional)
Method
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1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the diced squash in a large roasting tin, toss with 1 tablespoon of the olive oil and roast for 25 minutes until tender. Set aside and allow to cool for around 25 minutes.
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2
Meanwhile, cut the first filo sheet into 8 equal rectangles (each about 11.5cm x 13cm). Repeat with the remaining 2 sheets so that you have 24 rectangles in total. You will need 4 rectangles per individual tart.
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3
Brush 6, 12cm x 2cm deep, round, fluted loose-bottomed tart tins with oil. Line each with a filo rectangle, brush with oil and lay three more filo rectangles on top, at right angles, to fully line the tins.
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4
Put on a baking sheet and bake for 5 minutes or until golden.
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5
Place the chopped pecans in a pan over a medium heat and dry fry for a couple of minutes. Add the pecans, cranberries, chopped sage, cheese and some seasoning to the squash. Mix together and divide between the tarts.
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6
Bake for a further 5 minutes to melt the cheese. Cool slightly, then remove from the tins. Garnish each with a fried sage leaf.
Cook's tip: Get ahead by making the squash filling the day before then cover and chill overnight.
