500g/1lb 2oz butternut squash, peeled, cored and cut into 15mm/ΒΎin cubes (450g/1lb when peeled and cored)
2 garlic cloves, crushed
1 large white onion, finely chopped
30g/1oz fresh thyme
100ml/3Β½fl oz chicken stock (from 1 stock cube)
sea salt and freshly ground black pepper
cornflour, for dusting
3 tbsp olive oil
75g/2Β½oz unsalted butter, melted
4 sheets ready-made filo pastry
200g/7oz cooking chorizo, cut into 15mm/ΒΎin cubes
50ml/2fl oz white wine (preferably Sauvignon Blanc)