Caramelised Onion, Squash & Spinach Pithivier Recipe

Preheat the oven to 400°F (200°C).

In a large skillet, melt the butter over medium heat. Add the sliced onions and cook until caramelized, about 15 minutes. Stir in the brown sugar and cook for an additional 5 minutes until the onions are golden and sweet.

In a separate skillet, heat a tablespoon of oil over medium heat. Add the diced butternut squash and cook until tender, about 10 minutes. Season with salt and pepper.

Add the baby spinach to the skillet with the squash and cook until wilted, about 2-3 minutes. Remove from heat and set aside.

Roll out the thawed puff pastry on a lightly floured surface into a large rectangle.

Transfer the puff pastry onto a baking sheet lined with parchment paper.

Spread the caramelized onions over half of the puff pastry, leaving a 1-inch border around the edges.

Top the onions with the squash and spinach mixture.

Fold the other half of the puff pastry over the filling, pressing the edges to seal.

Brush the top of the pithivier with the beaten egg to create a golden color when baked.

Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden.

Allow to cool slightly before serving.