This recipe comes from Loukia, who is one half of Lockdown Lunchclub. They have been cooking up loads of awesome recipes for the past few months using veg from their Crop Drop and GC veg bags. Check out their Instagram for more seasonal inspiration and tempting photos.
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I started off by roasting the squash with olive oil, salt and pepper for 30 minutes, turning half way through. While the squash roasted I caramelised a red onion and a sweet red pepper on a low heat. For this I used a knob of butter and a bit of olive oil, salt and pepper. The towards the end added some rosemary, 1 tsp of balsamic vinegar and 1 tsp of brown sugar.
I let the squash and caramelised onion and pepper cool a bit while I rolled out the pastry and scored and edge around it. I left the pastry on the side for 10 mins before assembling (this helps with avoiding too much pastry shrinkage). Then, I spread 2 tbsps of @cherrytreepreserves tomato chutney on the base, followed by the caramelised onion and pepper, then the goat's cheese, the sliced squash and some pine nuts.
I baked it for 25 minutes on a medium-high heat, until golden, left it for 5 minutes before serving with a leafy green salad. Delicious!
1 squash - washed, sliced, seeds removed
1 tbs olive oil
salt and pepper
1 red onion
1 red pepper
1 knob of butter (or oil if you prefer)
2-3 sprigs rosemary
1 tsp balsamic vinegar
1 tsp brown sugar
I pack ready-made puff pastry
2 tbs tomato or other chutney
50 -100g goats cheese
handful of pine nuts