Butternut Squash, Goat's Cheese and Onion Pie

Preheat your oven to 200°C.

Peel and dice the butternut squash into roughly 1-inch cubes. Wrap a whole bulb of garlic in tin foil. Place both the squash and garlic onto a roasting tray lined with greaseproof paper and place into the oven for 40 mins.

Meanwhile, finely slice your onions. Melt the butter in a large saucepan over a medium low heat, add the onions and the leaves from the rosemary and cook for about 20 mins until soft and sticky.

Once the squash has cooked, remove from the oven and add to the saucepan with the onions, then squeeze in the roasted garlic and about 50ml of water. Add the goat's cheese and mix well until it has melted.

Measure and cut a circle of puff pastry using the pie dish as a guide.

Pour the content of the saucepan into the pie dish and top with the circle of puff pastry.

Place the dish in the oven to cook for 30 mins, until the pastry is golden brown. Remove and allow to rest for 10 mins before serving.