Categories: July

Ingredients

• 350g butternut squash, peeled, deseeded and cut into 1cm cubes
• 2 tsp olive oil
• 375g pack ready-rolled puff pastry
• 2 eggs
• 100ml whipping cream
• 100g low-fat feta, crumbled

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Put the butternut squash on a baking sheet lined with baking paper, drizzle with the oil and season. Roast for 20 minutes, turning halfway, until cooked.

2. anwhile, unroll the pastry and roll it out a little thinner. Using a 7.5cm plain cutter, cut out 12 rounds. Re-roll the trimmings and use the cutter to cut out 8 more rounds. Take 2 × 12-hole muffin tins and press the rounds into 20 holes to cover the bases and a little of the sides.

3. Whisk the eggs and cream together. Divide the squash between the pastry cases, then pour over the egg mixture. Sprinkle with the feta. Bake for 15-20 minutes until golden. Cool slightly, then turn out. Serve warm or at room temperature.

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