Jane’s roasted butternut squash tart recipe on Lorraine

Jane Beedle served up a vegetarian roasted butternut squash and blue cheese savoury tart on today’s episode of Lorraine.

Jane says: “For the butternut squash, use the end where the seeds are, it makes prettier slices, use the rest of the squash for soups, or roast and use in salads.”

The ingredients are: quarter of a butternut squash, peeled and sliced in 1cm slices, Olive oil, 220g pack of filo pastry (freeze any unused pastry), 80g salted butter, melted, Small bunch of fresh thyme or 2 tbsp dried thyme, 2 bay leaves, Half a small onion, peeled, 300ml full fat milk, 50ml double cream, 4 large eggs, 150g St Agur blue cheese, or choose your favourite soft blue cheese, 4 spring onions, sliced, Salt and pepper.