I often make this recipe when my family come for Sunday lunch. It always goes down well served with roasties, vegetables and gravy, and any leftovers are wrapped up for lunch boxes.
You will need:
1 butternut squash, peeled and diced
Handful of spinach leaves
1 teaspoon dried rosemary
50g cashews, chopped
2 tablespoons vegan margarine
1 rounded tablespoon flour
200ml unsweetened soya milk
Half teaspoon garlic salt
3 tablespoons nutritional yeast
2 sheets ready made puff pastry
Steam or boil the squash until soft but still holding its shape (about 15mins). Drain, break up with a fork and sprinkle with dried rosemary.
Meanwhile make the sauce. Melt the margarine and add flour, stirring. Gradually add the soya milk using a whisk to mix well. Heat gently, still whisking until sauce thickens. Add nutritional yeast, garlic powder and a pinch of white pepper. Mix well.
Place one sheet of pastry on an oiled baking tray, trimming to fit if necessary, and spread squash on top.
Spoon the sauce over the squash and sprinkle with the cashews.
Remove any thick stalks from the spinach leaves and place in a thin layer over the sauce.
Place the remaining sheet of pastry on a cutting board. Leaving a 2cm border, use a sharp knife to cut slits in the pastry.
Brush the edges of pastry around the squash with a little water or soya milk and carefully place on the top sheet of pastry. (I found it easier to transfer the pastry by leaving it on the paper it came wrapped in)
Brush the top with soya milk and bake at 200C/Gas 6 for 25 – 30 mins or until golden brown.