Step 1

Preheat oven to 200C/350F

Step 2

Toss the squash chunks in 1 tbsp of the olive oil and salt and pepper to taste.

Step 3

Lay in a single layer on a baking tray. Scatter with the sage leaves and roast for 30 mins or until soft and beginning to brown.

Step 4

Meanwhile fry the chopped onion in 1/2 tbsp olive oil for about 5 minutes until soft and beginning to brown.

Step 5

Blend or mash the cooked squash to a lumpy puree and stir in the cooked onions. Leave to cool.

Step 6

Press the defrosted spinach in a fine mesh sieve to remove as much water as possible.

Step 7

Heat the butter gently in a saucepan, add the garlic and drained spinach and cook gently for 2 minutes.

Step 8

Add the wine, nutmeg, cloves, a pinch of salt and a some freshly ground black pepper and cook for a further minute until the liquid has evaporated. Leave to cool.

Step 9

Blend or mash the cooked beetroot to a lumpy puree. Stir in the ground almonds and add salt and pepper to taste.

Step 10

Fry the chopped onion in 2 tbsp of olive oil until soft.

Step 11

Pulse the nuts in a food processor until finely chopped but not ground to a powder.

Step 12

Place nuts and cooked onion into a bowl with the rest of the ingredients and mix thoroughly.

Step 13

The nut mixture should hold together when you squeeze a bit in your hand. If it doesn't, add a little more tahini and soy sauce until it does.

Step 14

Preheat oven to 150C/300F

Step 15

Grease and line a 24cm/10 inch spring form cake tin.

Step 16

Divide the nut mixture into 4 equal parts.

Step 17

Add 1/4 of the nut mixture to the base of the tin and press into place.

Step 18

Add the squash mixture and spread to cover the nut layer.

Step 19

Add the next 1/4 of the nut mixture and press into place to cover the squash.

Step 20

Add the spinach and spread to cover the nut layer.

Step 21

Add the next 1/4 of the nut mixture and press into place to cover the spinach layer.

Step 22

Add the beetroot mixture and spread to cover the nut mixture.

Step 23

Add the final 1/4 of the nut mixture and press into place.

Step 24

Cover with a circle of baking parchment.

Step 25

Roast in the preheated oven for 45 minutes. Remove the paper circle after 30 minutes to allow the top to brown.

Step 26

Remove from the oven and allow to cool for 10 minutes in the tin before unclipping, removing the baking parchment and revealing your creation!

Step 27

Serve, hot, cold or at room temperature.