Peel the squash and cut into 2 cm cubes.
Destalk the thyme.
Peel and quarter the onion.
Peel, destem and halve the garlic.
Cut the chorizo into 15 mm cubes.
Pre-heat the oven to 220°C.
Line the baking trays with parchment paper.
Connect the Masher attachment to power handle.
Fit the blade to the chopper bowl.
Add Ingredients 1 (squash, oil, thyme, seasoning) into a large baking dish.
Toss together until the squash is well coated.
Roast at 220°C for 15-20 minutes until the squash is tender and starting to brown at the edges.
Remove from the oven and set aside.
Add the first two items of Ingredients 2 (onion, garlic) into the chopper bowl.
Pulse until roughly chopped and set aside.
Add the next item of Ingredients 2 (oil) into a medium frying pan.
Place over a medium heat until hot.
Transfer the chopped onion and garlic into the frying pan.
Fry until soft
Add the next two items of Ingredients 2 (wine, chicken stock) into the frying pan.
Cook for 2 minutes until the liquid has reduced in half.
Remove from the heat.
Transfer the content of the frying pan into a large bowl and let cool.
Add the remaining item of Ingredients 2 (chorizo) into the frying pan.
Fry until just starting to brown at the edges.
Remove from the heat and drain the oil into a small bowl.
Transfer the chorizo to a plate lined with kitchen towel to drain.
Transfer half of the roasted squash, the onion and garlic mixture, stock mixture and reserve oil into a large mixing bowl.
Using a masher attachment, mash on slow speed until a thick purée.
Season with the remaining Ingredients 2 (salt, pepper) and set aside.
Dust a work surface with the first item of Ingredients 3 (cornflour).
Lay the second item of Ingredients 3 (filo pastry) on the dusted work surface.
Cut the filo pastry into 7 cm squares.
Brush each square with the next item of Ingredients 3 (melted butter).
Place one square on the baking tray.
Place another square on top at a 45-degree angle.
Brush the top with more melted butter.
Add a teaspoon of the purée to the middle of each square.
Top with two pieces of chorizo and a cube of butternut squash.
Draw the edges of the filo around the purée to form a neat package.
Pinch together 1 cm of pastry at the top.
Repeat the same to make 24 parcels.
Bake at 220°C for 10-15 minutes until golden brown and crisp on the bottom.
Add Ingredients 4 (sour cream, cream cheese, tomato tapenade, chili paste, lemon juice, chives) into the chopper bowl.
Attach the cover and connect the power handle.
Blend until smooth.
Serve warm parcels with the dip.
Garnish with fresh thyme.