2 x 30cm circles puff pastry, ready rolled

900g roasted squash cubes

1 sliced onion, caramelised

30g toasted pine nuts

3 cloves garlic

15g chopped rosemary

100g torn budffalo mozzarella

50g finely grated Italian style hard cheese (veggie)

50g rinsed spinach

15g maple syrup

egg wash

Serve with tossed mixed salad


1. Toss the squash with everything else, season well

2. Spoon on to the one circle of pastry, leave a 2cm boarder.

3. Brush egg wash around the edge, add the second piece, crimp and trim

4. Brush with egg wash, bake at 200°c for 45 minutes

5. Serve with salad

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