1 butternut squash, peeled, deseeded and cut into 1cm/Β½in chunks
1 garlic clove, crushed
1 small red onion, finely chopped
10 sage leaves, finely chopped
300²µ/10Β½΄Η³ϊ spinach
175g/6oz plain flour
salt and freshly ground black pepper
1 tsp caster sugar
pinch cayenne pepper
2 tbsp olive oil
75²µ/2Β½΄Η³ϊ pecan nuts, roughly chopped
125g/4Β½oz cold butter, cut into small cubes
200g/7oz gorgonzola (or alternative vegetarian blue cheese), broken into small pieces
handful freshly grated Parmesan (optional)