This summery and warming Butternut Squash, Red Onion and Spinach Pithivier is perfect for spring Sunday dinners.

Serves 4

INGREDIENTS

1/2 Butternut Squash

2 Red Onions

2 Rolls of Puff Pastry

2 Large Handfuls of Spinach

1 Heaped Tablespoon of Grated Parmesan

2 Sprigs of Rosemary

1 Heaped Teaspoon Garlic Salt

1 Heaped Teaspoon Cinnamon

1 Teaspoon Cajun Spice

Salt

METHOD

Preheat your oven to 200°C.

Finely slice the red onions and dice half a butternut squash. Place on a baking tray.

Finely chop the rosemary and add to the tray with a pinch of salt and a drizzle of oil.

Toss together the ingredients and put in oven 25-30 minutes.

While they are in the oven, wilt the spinach in a a little bit of oil, a pinch of salt, the garlic salt, cinnamon and cajun spice on a medium heat.

Once the spinach is wilted drain off the excess water. Put the spinach between two paper towels and squeeze the remaining liquid out.

Take the butternut squash and onions out of the oven, place the spinach on top and leave them to cool for approximately 20 minutes.

While the vegetables cool roll out your puff pastry. Cut out four circles using a cereal bowl as a template. Then cut the remainder of the pastry into four squares.

Break the egg in a bowl, wisk it up and use it to egg wash the pastry circles with a pastry brush or the back of a spoon.

Once the vegetables have cooled, mix them all together with a little bit of parmesan and the oil from the pan.

Place your pastry circles on a pan lined with baking paper. Add a ball of the mixture to the centre of the pastry circle.

Put a pastry square on top and press the pastry around the mixture, fold the extra pastry in towards the mixture pinching to make a rope pattern.

Egg wash the top and sprinkle some seas salt over top. Put in the oven for approximately 20 minutes.

Serve warm, tonight we added a simple salad as a side.

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