My favourite Red Kuri squash — grown just a mile away at Forty Hall Farm — is the star of this beautiful autumn pie. This vibrant, nutty, and sweet tear-drop-shaped winter squash is roasted with olive oil, spring onions, garlic, cayenne pepper, Chinese five spice, and parsley. Once layered into the pie, it’s drizzled generously with honey and topped with Spicy Spanish Chorizo. A perfect autumnal veggie pie — full of colour, warmth, and comfort.