Butternut Squash, Red Onion & Feta Pumpkin

Directions

1. 1

   Heat the oven to 180C (fan)

2. 2

   Cut the butternut squash in half widthways, keeping the narrower end.

3. 3

   Peel the 1/2 a squash. Cut it in half lengthways, then into 1cm thick slices.

4. 4

   Cut the onion into 2cm wedges.

5. 5

   Place the veg on a baking tray. Drizzle in oil and season with salt and pepper.

6. 6

   Use your hands to ensure that it's coated.

7. 7

   Roast in the oven for 20 minutes, turning over occasionally.

8. 8

   Cut out a pumpkin shape from the shortcrust pastry roughly 30cm wide.

9. 9

   Mix the soft cheese with the milk. Season with salt and pepper and whisk until smooth.

10. 10

    Spread the cheese sauce over the middle of the pastry pumpkin.

11. 11

    Fold in the edge (leaving the pastry stalk out) all the way around and crimp it at even intervals with your thumb and forefinger.

12. 12

    Brush the edge with beaten egg and bake in the oven for 20 mins.

13. 13

    Place the roasted squash evenly over the soft cheese on the pumpkin and scatter with red onion.

14. 14

    Crumble YAMAS! feta cheese over the top and finish with a few Thyme leaves and a drizzle of honey.

15. 15

    Scatter some finely grated cheddar cheese over the pastry crust (optional)

16. 16

    Return to the oven for 5-7 minutes or until the pastry is golden brown and cooked

17. 17

    Cut into slices and serve