Preheat the oven to 180C/356F/gas 4.

Heat a pan of water and add the slices of butternut squash.

Cook until fork tender then remove from the pan and leave to cool.

In the meantime wilt the spinach and leave to cool slightly.

Once the spinach is cool, squeeze out all of the liquid.

Roll out the pastry and cut out 4 discs, The first two discs should be roughly 1 inch wider than the size of your butternut squash slices. The other two should be roughly another inch wider than that.

Take the two smallest discs and sprinkle with a little grated cheese and the sage.

Layer the slices of butternut squash on top followed by the spinach and more cheese.

Season well as you add the layers.

Make sure the filling is dome shaped.

Take the larger rounds of pastry and drape over the top of the pile of filling.

Using a fork, press the edges of the bottom disc of pastry and the top disc of pastry together.

Using a sharp knife, score a spiral pattern on top of the pithivier.

Brush with the soy milk.

Bake in the centre of the oven for 30-35 minutes or until the pastry is puffed and golden.