Ingredients

• 175g/6oz plain flour
• 1 tsp caster sugar
• 125g/4½oz cold butter
• cut into small cubes
• 3–4 tbsp iced water
• 1 butternut squash
• peeled
• deseeded and cut into 1cm/½in chunks
• 2 tbsp olive oil
• 10 sage leaves
• finely chopped
• 1 small red onion
• finely chopped
• 1 garlic clove
• crushed
• 75g/2½oz pecan nuts
• roughly chopped
• pinch cayenne pepper
• 300g/10½oz spinach
• 75g/2½oz piquillo peppers
• chopped
• 200g/7oz gorgonzola (or alternative vegetarian blue cheese)
• broken into small pieces
• handful freshly grated Parmesan (optional)
• salt and freshly ground black pepper

Directions

• Put the flour
• sugar and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a bowl and slowly add enough iced water to make a dough. Wrap in cling film and put in the fridge for at least 30 minutes.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Roll out the pastry onto a floured surface until about 2mm thick. It can be rolled into a square
• round or a rustic shape as long as it fits onto your baking tray.
• Transfer to a baking tray and prick with a fork. Put in the fridge for at least 20 minutes
• then bake for 10–15 minutes
• or until the pastry is a light golden brown. Set aside to cool slightly and reduce the oven temperature to 180C/160C Fan/Gas 4.
• Toss the butternut squash a tablespoon of olive oil and season with salt and pepper. Put on a baking tray and roast for 30 minutes
• or until the squash is just tender.
• Remove the squash from the oven and sprinkle with the sage
• onion
• garlic
• pecans and cayenne pepper. Return to the oven for another 5 minutes
• or until the pecans are lightly toasted. Allow to cool.
• Heat a tablespoon of olive oil in a large pan. Tip in the spinach and season well. Stir vigorously until the spinach has wilted. Tip into a colander placed over a bowl and squeeze out any excess liquid. Chop roughly.
• Stir the chopped spinach
• peppers and the blue cheese through the squash mixture. Spread the mixture loosely over the pastry shape leaving a 1cm/½in border around the edge. Sprinkle with a little Parmesan
• if using
• and bake for 15 minutes.