Roasted Squash and Red Chicory Tart with Salsa Verde

Name: Roasted Squash and Red Chicory Tart with Salsa Verde
Ingredients: 1/2 large butternut squash, about 500g, peeled, deseeded and sliced into 1cm thick wedges; 2 tbsp. olive oil; 3 red chicory, trimmed and quartered; 3 red onions, finely sliced; 1/2 tsp. fennel seeds; 320 g sheet vegan puff pastry, we used Jus-Rol; 200 g tub Oatly! Creamy Oat Fraiche; large bunch flat leaf parsley; small handful basil leaves; 1 tsp. capers in brine, drained; 1/2 garlic clove, finely grated; 4 tbsp. extra virgin olive oil; 2 tsp. red wine vinegar