Pumpkin Squash, Spinach And Goat’s Cheese Pie For Sue

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2 (about 1kg each) butternut or pumkin squash, peeled, deseeded and cut into thick slices

4 tbsp olive oil

2 tsp cumin seeds, toasted

2 tsp ras el hanout (from the spice section of most major supermarkets)

Pinch of chilli flakes

2-3 red onions, thinly sliced

4 whole garlic cloves with skins on

1 kg baby spinach

250 g ricotta

50 g pine nuts, toasted

200 g soft, rindless vegetarian goat’s cheese, sliced

350 g plain flour, plus extra for dusting

50 g coarse polenta

150 g cold butter, cut into cubes

60 g grated vegetarian Parmesan

1 medium free-range egg, beaten

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