1kg/2lb 3oz butternut squash, peeled, seeds removed and cut into 1.5cm/Β½in cubes
1 red onion, thinly sliced
12 sage leaves, shredded
salt and freshly ground black pepper
3 tbsp flour, plus extra for dusting
2 tbsp extra virgin olive oil
120g/4oz pecans, toasted
4 tbsp pumpkin seed oil
pinch salt
1 free-range egg
800g/1lb 12oz ready-made puff pastry
500g/1lb ricotta