Butternut Ricotta Tart with Fiery Rocket - Rest Less

Ingredients

• 1 butternut squash (about 600g), peeled and cut into 2cm cubes
• 2 tbsp olive oil
• 320g sheet ready-rolled puff pastry
• 250g tub ricotta
• a few sage leaves, finely chopped
• good grating of nutmeg
• zest and juice ½ lemon
• 70g bag of rocket
• 1 red chilli, deseeded and finely chopped
• 25g pine nuts