Caramelised onion, pumpkin and spinach pithivier

• butternut squash↗1 large

  cut in half lengthwise

• onion↗3 large

  thinly sliced

• spinach↗400g g
• olive oil↗3 tbsp tbsp
• garlic cloves↗3 fat

  thinly sliced

• ras el hanout1 tbsp tbsp
• puff pastry↗500g block vegan g
• all-purpose flour↗

  for dusting

• pine nuts↗50g toasted g

  toasted

• plant-based milk1 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Place the pumpkin cut side down in a roasting pan and bake for 45 min to 1 hour, until fully soft and the skin begins to caramelise. Let it cool in the pan.

2. 2

   Meanwhile, place the onion in a large pot with a generous pinch of salt and 400 ml water, and cook over medium heat, stirring occasionally, for about 25 minutes, until the onion is soft and the water has evaporated.

3. 3

   Sauté the spinach in two batches in a large dry skillet over medium heat. Transfer to a colander, let cool, then squeeze out as much water as possible. Put the spinach into a bowl. Return the skillet to medium heat, heat 1 tbsp oil and sauté the garlic until lightly golden. Add it to the spinach and season to taste.

4. 4

   Add the remaining oil to the skillet with the onion and increase the heat to medium‑high. Cook, stirring regularly, for 10–15 minutes, until the onion turns golden and caramelised.

5. 5

   Scoop the soft pumpkin flesh into a bowl and discard the skin and seeds. Add ras el hanout, season, then cool together with the onion and spinach. All filling components can be prepared a day ahead and stored covered in the refrigerator.

6. 6

   Roll out the puff pastry on a flour‑dusted surface into a rectangle 50 × 30 cm. Cut two circles: one 23 cm in diameter, the other 28 cm (you can use plates as templates); after cutting the smaller circle, roll the dough again to fit the larger one. Transfer each circle onto a sheet of parchment paper, place both on a baking tray and chill for 30 minutes.

7. 7

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Spread the pumpkin mixture over the smaller pastry circle, leaving a 2 cm border. Add the pine nuts, caramelised onion and finally the spinach, forming the filling as a dome.

8. 8

   Brush the exposed edge of the pastry with a little plant‑based milk, then cover with the second pastry circle, pressing by hand to tightly encase the filling. Pinch the edges with a fork to seal. Cut a small steam vent in the top of the pithivier, then lightly score the dough with the back of a small knife or skewer (as shown). After this, the pithivier can be chilled for up to a day. Brush the entire surface with the remaining milk and bake for 30–35 minutes until golden. Let stand for 5 minutes before serving.