Ingredients
7 total- 400 g of butternut squash, cubed
- 320 g of ready to roll puff pastry
- 150 g of tomato and herb pizza topping, or ½ tin of chopped tomatoes with added herbs
- 150 g of baby plum tomatoes, sliced in half
- 100 g of diced chorizo
- 2 tablespoons of pine nuts
- 4 tablespoons of farrington’s mellow yellow chilli oil
Method
7 stepsStep 1
Preheat your oven to 220°C/200°C/gas mark 7.
Step 2
Cube your butternut squash, put in a roasting dish and drizzle with 1 tbsp of Farrington’s Mellow Yellow Chilli Oil. Season with salt and pepper and roast for 30 minutes, or until cooked through.
Step 3
Grease a baking tray.
Step 4
Lay puff pastry sheet on baking tray and roll over edges.
Step 5
Spread pizza topping across the puff pas-try sheet (up to the rolled over edges) then put tomatoes, diced chorizo, roasted butternut squash cubes and pine nuts randomly over the pizza topping.
Step 6
Drizzle with 2 tbsp of Farrington’s Mel-low Yellow Chilli Oil and baste edges of pastry with another tablespoon of Chilli Oil.
Step 7
Cook in oven for 15-18 minutes.