Roast Squash And Blue Cheese Tarts - cooking recipe

Ingredients

12 oz butternut squash, peeled and cubed
2 tbsp olive oil
2 sheets frozen puff pastry, thawed
4 oz blue cheese
1 tbsp rosemary leaves

Preparation

Preheat the oven to 425\u00b0F. Toss squash with oil in a baking pan. Roast 10 mins, until golden and slightly soft. Cool.
Meanwhile, cut eight 4 3/4-inch circles from pastry sheets. Place four on a parchment paper-lined baking pan. Using a 4-inch round cutter, cut rings from remaining 4 pastry circles. Place rings on 4 3/4-inch circles and press to seal. Prick inner circle with a fork and fill with squash.
Bake 10 mins, until puffed and golden. Crumble blue cheese over the squash. Sprinkle with rosemary. Bake another 3-5 mins. Serve.