Preheat your oven to 200°C. Remove the puff pastry from your fridge. Pop the butternut squashonto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer. When the oven is hot, roast on the top shelf until starting to turn soft and golden, 15-20 mins. Turn halfway through.

Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve. Heat a drizzle of oil in a large frying pan on medium heat. Once hot, cook the onion until softened, 6-8 mins. Stir in the garlic and harissa paste and cook for 1 min more.

Add the water for the sauce (see ingredients for amount) and veg stock paste to the onion pan and bring to a simmer. Cook until reduced slightly, 5-6 mins. Meanwhile, crumble the Greek style salad cheese into chunks.

Once the sauce has reduced, add the spinach to the pan a handful at a time and stir until wilted and piping hot, 2-3 mins. Stir in the chickpeas, Greek style salad cheese and cooked butternut squash. Taste and add more salt and pepper if needed.

Transfer the butternut squash mixture to an ovenproof baking dish (we use a 20cm x 20cm dish for 2 people). Cover with the puff pastry, trimming off any excess. Press some of the pastry over the side of the dish if you can, or just sit it on top. Make a small hole in the middle - this allows the steam to escape. TIP: Brush the pastry with a little milk if you have some. Bake your pie on the top shelf of your oven until golden brown, 15-20 mins.

While the pie is in the oven, do any washing up. Once cooked, leave the pie to stand for 2 mins, then divide between plates.

Step 6 MOD: If you've chosen to add broccoli florets to your meal, put the pie in the oven then bring a medium saucepan of water to the boil with 0.5 tsp salt. When the pie has 5 mins cooking time remaining, add the broccoli to the boiling water and cook until just tender, 3-5 mins. Drain in a colander. Serve with the pie.