g butternut squash, peeled, deseeded and cut into chunks
g tomatoes, halved
g butter
g red onions, peeled and finely chopped
g garlic cloves, peeled and finely chopped
g red chilli, deseeded and chopped
tsp ground coriander
tsp ground cumin
g packet of ready rolled puff pastry
tbsp egg whisked with 1 tbsp cold water
1
Step 1
Pre-heat the oven to 220°C/425°F/Gas Mark 7. Place 1 tablespoon of olive oil in a large baking tray and add the butternut squash. Toss to coat in the oil and then make sure the squash is in a single layer so that it cooks evenly. Cook in the oven for about 10 - 15 minutes - you're just looking for them to soften a little.
2
Step 2
Two minutes before the squash is ready add the tomatoes, cut side down.
3
Step 3
Meanwhile melt the butter and the remaining oil in a pan. Add the onion, garlic and chilli. Cook for about 4-5 minutes. Stir in the coriander and cumin and fry for a minute longer.
4
Step 4
Tip the onion, garlic and chilli into the baking tray with the squash, making sure it is evenly distributed. Leave to cool.
5
Step 5
Roll out the pastry making one sheet large enough to cover the whole tray. Lay the sheet over your vegetables and trim off the excess. Place in the fridge to chill for about 30 minutes.
6
Step 6
Brush the pastry with the egg and bake in the oven for about 20 minutes. Ovens may vary so keep and eye on the pastry throughout; you are looking for a golden brown pastry and the juices bubbling around the edges. Remove from the oven and place a tray or board over the baking tray. Carefully flip the baking tray over and serve immediately.
Ingredients
2 tbsp olive oil
1.5 g butternut squash, peeled, deseeded and cut into chunks