1.2kg/2lb 12oz butternut squash, halved lengthways, seeds discarded
about 15g/½oz fresh dill, very finely chopped
2 garlic cloves, finely chopped
sea salt flakes and freshly ground black pepper
2 tsp cumin seeds
1 tsp nigella seeds
olive oil, for drizzling
vegetable oil, for oiling
handful walnut pieces
350g/12fl oz rindless soft goats’ cheese, broken into pieces
1 free-range egg, beaten, to glaze
6 sheets filo pastry (each about 48 x 25cm/19 x10in)
1 tbsp full-fat milk or water
300g/10½ oz Greek yoghurt
2 x 200g/7oz cured chorizo sausages (not cooking chorizo), skinned and cut into chunks
1 tsp pul biber chilli flakes (also known as aleppo pepper)
flatbreads, cut into slices