How to do it

  1. Heat the oven to 200C/400F/gas mark 6. Put the squash into a roasting tray and toss with the oil and sage. Roast in the oven for 20-30 minutes, until tender.
  2. Meanwhile, bring a large pan of salted water to the boil. Add the spinach and blanch for 30 seconds, then drain and refresh under cold water. Drain again and squeeze out any excess moisture. Chop roughly.
  3. Beat the egg with the cream in a mixing bowl and add the spinach and crumbled cheese. Season well.
  4. When the squash is cooked, add it to the spinach mixture and transfer it all to a baking dish.
  5. Lower the oven temperature to 140C/275F/gas mark 1 and bake for around 20-30 minutes, or until almost firm to the touch but still with a slight wobble.
  6. When ready, sprinkle with walnuts and serve.

Tips & tricks

  • This makes a great filling for a pasty, or is equally good cooked on a puff pastry base, or baked on bruschetta.
  • Spiced pecans are a lovely alternative to walnuts – toss the nuts in a little oil and sprinkle with salt and cayenne pepper, then cook in a preheated oven, 180C/350F/gas mark 4 for 5 minutes. This same method can be used to liven up any tired nut.

From our cookbook FAST VEGETARIAN. Buy here.