Butternut Squash Chorizo And Tomato Tart is a wonderful and light dish
perfect for spring, summer autumn and winter meals outside or have it
cold in the lunch box.
Peel, seed and chop the butternut squash into bite size cubes.
Put the butternut squash in a baking tray and drizzle with the oil, sprinkle with the salt, pepper and herbs and add a little fresh chilli.
Unroll the puff pastry and leaving a 2cm boarder around the outside, add the chorizo first and cover with the butternut squash and tomatoes.
Drizzle with a little more oil and bake for 15-25 minutes until golden brown.