Spiced squash and chestnut filo tarts
Ingredients
- 1 butternut squash, peeled and cut into 1.5cm chunks
- 5 tbsp. olive oil, plus extra to grease
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 2 tsp. mixed spice
- 50g sultanas
- 50g dried apricots, chopped
- 180g pack whole, cooked chestnuts, roughly chopped
- 2 tbsp. thyme leaves, plus extra to garnish
- 50 mL white wine
- 4 sheets filo pastry
- 200g goat's cheese log, cut into 8 rounds
- Bitter leaf salad, to serve
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