Masterchef winner Natalie Coleman has published a new book, ‘Winning Recipes For Every Day’, so here’s one to try.
BUTTERNUT SQUASH MASCARPONE TART
1 medium butternut squash, peeled and chopped into 1-2cm chunks
Leaves from 1 rosemary sprig
1 1/2 large red onions, sliced
1tbsp caster sugar
4-5tbsp balsamic vinegar
1 x 375g sheet of ready-rolled puff pastry
2tbsp pine nuts
4-5tbsp mascarpone cheese
1 red chilli, finely sliced or 1/2tsp dried chilli flakes (optional)
Preheat the oven to 220C/200C fan/gas mark 7. In a baking tray, sprinkle the squash with the rosemary leaves. Drizzle with olive oil and season with salt. Bake for 20-25 minutes, until tender.
Meanwhile, in a frying pan on a low heat, warm 1 tbsp of olive oil and melt the butter. Add the onions, sugar and 4 tbsp of balsamic vinegar, and season well. Cook gently for 20-25 minutes until the onions are softened and caramelised. Taste as cooking, you may need to add balsamic vinegar .
Just before the butternut squash and onions are ready, unroll the pastry onto a large baking sheet and score a border, about 1.5cm from the edge, like a picture frame. Using a fork, prick all over the pastry inside the ‘frame’.
When the squash and onions are ready, remove the onions from the pan using a slotted spoon to remove excess oil. Spread them evenly over the centre of the pastry, scatter with the squash, sprinkle on pine nuts and dollop of mascarpone on top.
Season with salt and a good grinding of pepper. Sprinkle with chopped red chilli or chilli flakes, if using. Brush the border with beaten egg, so you get a nice shine on the pastry.
Bake for 25-30 minutes until golden brown. Garnish with rocket leaves, if using.