Peel the butternut squash and chop into a small dice. Pick the leaves from the thyme, discarding the stalk. Peel and finely chop the shallot and garlic
Sweat the diced squash in a pan in the olive oil over a medium heat. After 3 minutes add the shallot and garlic. Continue to cook for a further 3 minutes or until the shallot begins to turn soft. If the mix starts to catch add a pinch of salt and reduce the heat. Add the thyme just before you take off the heat. Check and adjust seasoning if necessary.
Allow the mix to cool before you start building the pastillas.
Cut the brick pastry into 5 centimetre long strips. Place a spoonful of the squash mixture at the base of the strip, followed by a few crumblings of gorgonzola cheese. Fold one side over to form a triangle. Repeat this process to the other side to keep the triangle pattern. Repeat until there is only a small piece of pastry left at the top then tuck it under so all of the filling is encased within the pastilla. Gently fry in sunflower oil for 1 minute on either side. Dab on a piece of kitchen roll to remove any excess oil.
«In Autumn look around for a selection of pumpkins and squashes. The butternut squash is your typical 'supermarket' squash. They all carry a different flavour, some sweet, some nutty and some is in the form of spaghetti, known as the spaghetti squash.»