INGREDIENTS

  • 3 lbs. butternut and/or honeynut squash, peeled, deseeded and cut into thick slices (Butternut from Williams Garden and Honeynut from Demases Farms)
  • 4 tbsp olive oil (Texas Olive Oil)
  • 2-3 red onions, thinly sliced (Pruitt Farms)
  • 2 lbs. spinach (Pruitt Farms)
  • ¾ c. cottage cheese (Jersey Girls)
  • ¼ c. pecans, toasted (NTX Pecans)
  • 1 c. goat cheese (Lost Ruby Ranch)
  • 2 tsp. garlic sage seasoning (Royal Roost)

FOR THE PASTRY

  • 2 ½ c. plain flour, plus extra for dusting
  • ¼ c. coarse polenta (Homestead Gristmill)
  • 5 tbsp cold butter, cut into cubes (Lucky Layla)
  • 1 medium egg, beaten (Cedar Ridge)

METHOD
STEP 1
For the pastry, mix the flour, polenta and a pinch of salt in a food processor. Add the cold butter and pulse until the mixture resembles breadcrumbs. Tip into a bowl and mix with a table knife until the mixture comes together. Measure out 4 tbsp cold water and add a little at a time until the dough just sticks together (you may not need all the water). Knead it gently until it forms a ball, wrap the pastry in cling film and chill for 20 minutes in the fridge.
STEP 2
Meanwhile, preheat the oven to 400°. Scatter the sliced butternut squash over 2 or 3 large roasting trays, drizzle with half the olive oil, scatter over garlic sage seasoning, and season well with salt and black pepper. Roast in the oven, stirring occasionally, for 40 minutes.
Meanwhile, add the sliced onions to another roasting tin with the rest of the olive oil. Halfway through cooking the squash, add the onions to the oven and roast for 20 minutes. Remove the squash and onions from the oven and leave to cool slightly.
STEP 3
Place the spinach in a colander over the sink and pour over a kettle of boiling water. Refresh under cold water, then squeeze dry to remove all the excess water. Chop the spinach, put into a bowl, season and mix with the cottage cheese, then set aside.
STEP 4
On a lightly floured surface, roll out two-thirds of the pastry and use it to line the base and sides of a 9 inch springform tin. Add half the spinach mixture in a layer, then distribute half the roasted squash on top of that. Scatter with half the pecans, then half the goat’s cheese. Repeat with the rest of the spinach mixture, butternut squash, pecans and goat’s cheese. Finally, add the onions in a layer on top.
STEP 5
On a lightly floured surface, roll out the rest of the pastry, then lay on top of the pie, pushing in the edges to seal well. Make a hole in the middle of the pie and decorate the top with leaves made from any leftover pastry. Brush the top of the pie with beaten egg and chill for 20 minutes.
STEP 6
Preheat the oven to 400° and bake for 30-35 minutes until the pastry is golden brown on top. Leave to cool in the tin for 10 minutes before serving.

* Can also make ahead..! Cover with cling film and foil and freeze, uncooked, for up to 1 month. When ready to eat, remove the foil and cling film and defrost fully in the fridge.