• 1 large butternut squash (about 1kg), peeled, deseeded and diced
  • 3 tbsp olive oil
  • 3 sheets filo pastry
  • 50 g pecans, toasted and roughly chopped
  • 50 g dried cranberries
  • 1 tbsp fresh sage, chopped
  • 100 g blue cheese, crumbled
  • 6 fresh sage leaves, fried in a little oil until crisp (optional)


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the diced squash in a large roasting tin, toss with 1 tablespoon of the olive oil and roast for 25 minutes until tender. Set aside and allow to cool for around 25 minutes.

  2. 2

    Meanwhile, cut the first filo sheet into 8 equal rectangles (each about 11.5cm x 13cm). Repeat with the remaining 2 sheets so that you have 24 rectangles in total. You will need 4 rectangles per individual tart.

  3. 3

    Brush 6, 12cm x 2cm deep, round, fluted loose-bottomed tart tins with oil. Line each with a filo rectangle, brush with oil and lay three more filo rectangles on top, at right angles, to fully line the tins.

  4. 4

    Put on a baking sheet and bake for 5 minutes or until golden.

  5. 5

    Place the chopped pecans in a pan over a medium heat and dry fry for a couple of minutes. Add the pecans, cranberries, chopped sage, cheese and some seasoning to the squash. Mix together and divide between the tarts.

  6. 6

    Bake for a further 5 minutes to melt the cheese. Cool slightly, then remove from the tins. Garnish each with a fried sage leaf.


    Cook's tip: Get ahead by making the squash filling the day before then cover and chill overnight.

Nutritional Details

Each serving provides
  • Energy 1210kj 289kcal 14%
  • Fat 14.3g 20%
  • Saturates 4.6g 23%
  • Sugars 12.8g 14%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 540kj/129kcal

Each serving provides

29.8g carbohydrate 3.8g fibre 8.4g protein

Show us how you cook it!
Back to top