• 200 g butternut squash, peeled and cut into small chunks
  • 2 tsp olive oil
  • 1 tsp clear honey
  • 165 g puff pastry
  • 2 large handfuls washed spinach leaves (about 50g), finely chopped
  • 100 g ricotta
  • 1 tbsp fresh chives chopped
  • A little lemon zest (optional)


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Put the squash onto a baking tray and drizzle with the olive oil. Roast for 20 mins, add the honey and stir to coat, then roast for another 10 mins until slightly golden.

  2. 2

    Roll the pastry into a large rectangle and cut in half to make two smaller rectangles, about 12cm x 18cm each.

  3. 3

    In a bowl, mix the chopped spinach with the ricotta and the chopped chives. Stir in the lemon zest if using – it adds a really lovely citrussy flavour to the tart.

  4. 4

    Spoon the spinach mixture onto the pastry sheets and top with the roasted butternut squash. Bake in the oven for 15-20 mins until the pastry is golden brown and risen.

Nutritional Details

Each serving provides
  • Energy 1926kj 460kcal 23%
  • Fat 28.1g 40%
  • Saturates 13.5g 68%
  • Sugars 9.1g 10%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 766kj/183kcal

Each serving provides

39.2g carbohydrate 2.9g fibre 11.2g protein

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