27 Oct 2016 Bake Savoury
It’s getting colder out there so settle down to this delicious winter pastry dish with butternut squash & feta. Quick and Easy to make & perfect for a cosy night in doors! Just use Jus-Rol Ready Rolled Puff Pastry, available in the chilled and frozen aisle in store. Working with this pastry couldn’t be any easier as it is simply unrolled and baked on the paper it comes wrapped in. Serve this as a lunch or dinner dish and it would even make a great bring to work lunch option also.
4 servings for dinner, 6 for lunch
1 Preheat the oven to 220°C (200°C fan oven) Gas Mark 7.
2 Peel the squash, then slice into 1.5cm-thick rounds and rings – removing the seeds as you go. Spread on a baking tray, drizzle over the oil and some seasoning and bake for 18-20 minutes until tender.
3 Meanwhile, unroll the pastry, leaving the pastry paper as parchment underneath. Score a 1cm border all around the edge. Prick all over the middle with a fork and bake for 15 minutes underneath the squash until puffed and lightly golden.
4 Mash the feta and ricotta together until roughly blended and season with some freshly ground black pepper.
5 Once the pastry and squash are done, press the pastry middle of the tart back down with the back of a spoon. Spread the ricotta mixture over the pastry, keeping within the border, then arrange the roasted squash over the top and scatter with the pine nuts. Bake for a further 10-15 minutes until the pastry is golden and crisp.
6 Serve immediately, or at room temperature, dotting over teaspoons of the pesto, then scattering over some rocket. Eat with the rest of the rocket leaves.
Use any roasted vegetables like peppers, aubergines and / or courgettes as well as or instead of the butternut squash.
Serve with parmesan shavings also if liked.
Here I’ve partnered with Jus-Rol to bring you an easy to make delicious meal option. This is my adaptation of a Jus-Rol recipe.
1 small-medium butternut squash, about 600g
1 tbsp olive oil
1 x 320g regular or light Jus-Rol puff pastry sheet
200g feta, crumbled
25g pine nuts
3-4 tbsp pesto
bag of rocket
Sea salt and freshly ground black pepper