Pre heat the oven to 220°C.
Peel squash and chop into 15mm cubes. Place cubes into roasting dish sprinkle with some oil and roast for 10 minutes.
Combine the cheese and cream in a pan and heat gently until the cheese starts to melt.
Roll out the puff pastry to about 5mm thick, cut out 10cm circles to fit into a muffin pan. Par-bake the pastry in the muffin tin for 5 minutes. Remove from the oven and fill pastry cups half with the cheese and cream mixture then place a few cubes of the roasted butternut squash. Place tarts back into the oven for ten minutes or until golden brown.
Drizzle with sweet chilli sauce on each before serving with a fresh garden salad.
Tip: The pastry will puff up after baking in the oven to par-bake; push back the individual discs with a teaspoon before filling with cheese mixture.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.