1

Put the flour in a food processor with the spread and a pinch of salt. Pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1 tablespoon cold water and pulse again until the pastry starts to come together into a ball. If the pastry is not coming together, add a splash of cold water. Remove from the processor and gently knead into a disc. Wrap in clingfilm and chill in the fridge for 30 minutes.

2

Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a baking sheet with baking paper. Put the butternut squash in a roasting tin with the onions and garlic. Drizzle over the oil and season to taste. Roast for 30-35 minutes, or until tender. Remove from the oven and squeeze out the garlic flesh from the skin. Stir the garlic through the vegetables, then set aside.

3

Roll out the pastry into a large circle, about the size of a large dinner plate, and put on the prepared baking sheet. Pile the squash and onion mixture in the middle of the pastry, leaving a 4cm border. Scatter over the rosemary and the ricotta. Gently fold the edges of the pastry up around the filling, leaving the top of the galette open. Brush the pastry edges with the beaten egg and bake for 25 minutes, or until the pastry is golden brown. Serve warm or cold.