Roast the squash

• Peel and chop the butternut squash, keeping the seeds aside for later.
• Toss the squash in a bowl with olive oil, salt and pepper, then spread it on a baking tray.
• Roast in a hot oven.

Add the sage

• Pick the sage leaves and mix them with olive oil.
• Stir the sage into the tray of squash and return to the oven.

Prepare the pastry

• Cut the shortcrust pastry into a circle and place it on a large baking tray.

Make the cashew sauce

• Blend the soaked cashews with lemon juice, plant-based milk, nutritional yeast, salt and pepper until smooth.
• Pour the sauce over the pastry, leaving a border.

Fill the galette

• Stir the caramelized onions into the roasted squash.
• Spoon the squash mixture over the sauce and scatter over the reserved seeds.

Fold and bake

• Fold the pastry edges over the filling, brush with olive oil and sprinkle with salt.
• Bake in the oven until golden.