These squash and chestnut tarts can be frozen so are a perfect starter option on Christmas Day or for a dinner party as they can be prepared well in advance.
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- 1 butternut squash, peeled and cut into 1.5cm chunks
- 5 Tbsp. olive oil, plus extra to grease
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 2 tsp. mixed spice
- 50g sultanas
- 50g dried apricots, chopped
- 180g pack whole, cooked chestnuts, roughly chopped
- 2 Tbsp. thyme leaves, plus extra to garnish
- 50 ml white wine
- 4 sheets filo pastry
- 200g goat's cheese log, cut into 8 rounds
- Bitter leaf salad, to serve
- Step 1Preheat oven to 220°C (200°C fan) mark 7. In a large roasting tin, toss butternut squash in 1tbsp olive oil and seasoning, roast for 30min, until soft. Remove from the oven and allow to cool completely.
- Step 2Heat another 1tbsp oil in a medium saucepan and gently fry onion for 5min, until soft. Add garlic and mixed spice, and fry for another min. Add the dried fruit, chestnuts, thyme and white wine and cook for 2min, until reduced. Remove to a plate and allow to cool completely.
- Step 3Lightly grease 4 12cm (5in) loose-bottom tart cases. Unroll the filo pastry and brush each sheet with a little oil. Cut each sheet into even quarters, then line each tin with 4 quarters, overlapping to line the base and sides.
- Step 4Divide chestnut mixture evenly among the pastry cases, top with the butternut squash pieces, and finish with 2 slices of cheese. Sprinkle with a few thyme leaves and brush with a little oil. Wrap the tarts in a double layer of clingfilm and freeze for up to 2 months.
- Step 5To cook from frozen: preheat oven to 200°C (180°C fan) mark 6, remove the clingfilm, put the parcels on a baking tray and cook in the oven for 35min until golden. Serve immediately.
TO SERVE STRAIGHT AWAY
Bake as above for 20min until golden.
Per serving:
- Calories: 642
- Protein: 19g
- Fat: 29g
- Sat fat: 11g
- Carbs: 69g
- Sugars: 29g
- Fibre: 11g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
