Preheat your oven to 200 °C/fan 190 °C/gas mark 6.

Line a large oven tray with baking paper. Place the squash crescents onto the tray and drizzle over the olive oil and half of the rosemary. Season with salt and pepper and roast until just tender, about 15 minutes, turning over halfway through. Take out and set aside until ready to use.

Meanwhile on a clean, lightly floured work surface, roll out the puff pastry sheet so it is a little thinner – about 3 mm – and cut to a large rectangular size that will fit your baking tray. Using a knife, score the pastry about 2 cm in from the edge all the way around, to form a border. Using a fork, prick the inside of the scored edge, to prevent the pastry rising too far.

Bake the pastry for about 15 minutes, until the pastry has started to turn golden, and the border edge has puffed up.

Remove from the oven and spread the base with Philadelphia Caramelised Onion, taking care to leave the edges of pastry untouched. Next place a few crescents of butternut squash, followed by a sprinkling of toasted pine nuts and the remaining leaves of rosemary. Season with pepper to taste, if using, and place back in the oven to cook for a further 5-10 minutes. Serve immediately with plenty of salad leaves.