Butternut squash, spinach and goat's cheese pie recipe | delicious. magazine

Ingredients

• 2 (about 1kg each) butternut squash, peeled, deseeded and cut into thick slices
• 4 tbsp olive oil
• 2 tsp cumin seeds, toasted
• 2 tsp ras el hanout (from the spice section of most major supermarkets)
• Pinch of chilli flakes
• 2-3 red onions, thinly sliced
• 4 whole garlic cloves with skins on
• 1kg baby spinach
• 250g ricotta
• 50g pine nuts, toasted
• 200g soft, rindless vegetarian goat’s cheese, sliced
• For the pastry
• 350g plain flour, plus extra for dusting
• 50g coarse polenta
• 150g cold butter, cut into cubes
• 60g grated vegetarian Parmesan
• 1 medium free-range egg, beaten