Ingredients

• 500g/1lb 2oz butternut squash
• peeled
• cored and cut into 15mm/¾in cubes (450g/1lb when peeled and cored)
• 3 tbsp olive oil
• 30g/1oz fresh thyme
• 1 large white onion
• finely chopped
• 2 garlic cloves
• crushed
• 50ml/2fl oz white wine (preferably Sauvignon Blanc)
• 100ml/3½fl oz chicken stock (from 1 stock cube)
• 200g/7oz cooking chorizo
• cut into 15mm/¾in cubes
• sea salt and freshly ground black pepper
• cornflour
• for dusting
• 4 sheets ready-made filo pastry
• 75g/2½oz unsalted butter
• melted

Directions

• Preheat the oven to 220C/200C Fan/Gas 7.
• For the filling
• put the squash in a large roasting dish. Toss with 2 tablespoons olive oil and a generous pinch of salt and pepper. Toss together until all the cubes are well coated. Add a few sprigs of thyme and bake on the middle shelf for 15–20 minutes
• or until the squash is tender and starting to brown at the edges. Stir halfway through cooking.
• Heat a tablespoon of olive oil in a large frying pan over a medium heat. Add the onion and garlic and gently fry until the onions are soft and translucent. Pick the leaves from 2 sprigs thyme and add to the pan. Add the white wine and chicken stock and cook for a further 2 minutes until the volume of liquid has reduced by half. Tip the contents of the frying pan into a blender.
• In the same frying pan
• lightly fry the chorizo until just starting to brown at the edges. Remove from the heat and drain the oil from cooking into the blender. Put the chorizo in a small bowl lined with kitchen paper and set aside.
• Add half the butternut squash to the blender and blend everything to a smooth but thick purée. Season to taste with salt and pepper
• place in a bowl and set aside to cool.
• Preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking trays with non-stick baking paper.
• Dust a work surface with the cornflour and lay the filo out. Cut the filo into 7cm/2¾in squares. Take one square
• brush both sides with melted butter and place on the baking tray. Place another square on top at a 45 degree angle and apply more butter to the top.
• Add about a teaspoon of purée to the middle of the square
• followed by 2 chorizo squares and a square of butternut squash. Draw the edges of the filo around the purée to form a neat package and pinch together 1cm/½in pastry at the top. Repeat to make 24 savoury parcels.
• Bake for 10–15 minutes until golden-brown and crisp on the bottom. Swap the trays midway through baking to ensure they cook evenly. Move to a cooling rack and drape a sprig of thyme over each parcel.
• Serve the parcels garnished with any leftover purée
• roasted squash and chorizo.