Roasted Butternut Squash, Sage Pesto and Paysan Breton French Garlic & Herb Cream Cheese Tart

For the squash:

½ small butternut squash or pumpkin

1 tbsp olive oil

Salt and pepper, to taste

 

For the sage pesto:

Large bunch of sage

50g toasted pine nuts

50g Parmesan

120ml olive oil

Juice of 1 lemon

1 garlic clove, peeled

Salt and pepper, to taste

 

For the tart:

320g ready-rolled puff pastry

150g French Garlic & Herb cream cheese

1 egg, beaten

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