Squash, Chestnut, Carrot & Mushroom Festive Centrepiece

Preheat the oven to 190°C.

You can decide whether or not to peel the squash. Wash it well if you are keeping the skin on. Halve it and scoop out the seeds. Place a chopstick on either side of the squash, on the long edges, then use a sharp knife to cut incisions. The chopsticks will stop the knife from reaching the chopping board, which will keep the squash half intact and create the hasselback effect.

Once you’ve cut both halves, place them onto a baking tray and rub them with olive oil, salt and pepper and garlic powder and smoked paprika if using. Roast for about 45 mins, or until soft enough to be pliable but not too charred on the top, as they will go back into the oven later.

Meanwhile, make the filling, Finely chop the onions and mince the garlic. Add the onions to a frying pan with a good drizzle of olive oil and some salt and cook for 6-8 mins on medium heat until translucent.

Grate the carrots and add them to the onions with the garlic and plenty of salt and pepper. Cook for another 10 mins until the carrots have reduced and started to caramelise.

Roughly chop the mushrooms and add them to a separate pan with no oil, on medium- high heat. Fry them with a little salt and pepper for 6-8 mins until they have released all of their water. Roughly chop the chestnuts, Then add them with a little more olive oil to the mushrooms and continue to cook for another 4-5 mins until golden.

Add the mushrooms and carrots to a bowl along with the cream cheese, miso, soy sauce, toasted pine nuts and harissa. Season well with salt and pepper.

Roll out the pastry a little so that it fits around the tin and patch up any edges with excess hanging over. Poke the base with a fork and bake for 20 mins.

Remove from the oven, spread the cream cheese mixture into the base, then arrange the squash over the top and bake for another 10 mins to warm though before serving. Drizzle over some extra harissa, pine nuts and dill.