1 butternut squash
1 medium aubergine (eggplant)
3 tbsp olive oil
1 tsp ground coriander
1 tsp paprika
1 tsp cinnamon
2 cloves garlic, crushed
2 inch piece of ginger
13 oz can chickpeas, drained
handful coriander, chopped
4 oz peeled almonds, toasted
4 oz shelled pistachios
3 oz butter, melted 1 x 7 oz packet filo pastry
Heat the oven to 350°F.
Butter an 11 in loose-bottomed flan tin. Cut the shallots into wedges, de-seed and dice the pumpkin, cut the peppers into strips and dice the aubergine.
Mix together with the olive oil, spices and garlic, toss well, place in the oven in a roasting tin and cook for 20 minutes.
Peel and finely dice the ginger and mix in a bowl with the chickpeas, chopped coriander, toasted almonds, and pistachios.
Stir this mix into the roasted vegetables when they are cooked. Lay two sheets of filo pastry in the flan tin.
Use a pastry brush to brush with melted butter. Add two more sheets and butter. Repeat until all are used.
Add roasted vegetables, then fold over the excess pastry in generous folds and crinkle. Brush with the remaining butter and place in the oven to bake for 40 minutes. Remove from oven, carefully remove from the tin and serve.
Pair this with a Burgundy or Pinot Noir