Preparation

• Peel the squash and cut the flesh into pieces. Place the pieces in a flat dish. Drizzle with some olive oil and a little salt. Leave the pumpkin in the oven at 200 degrees for an hour. Toss every now and then.
  In the meantime, cut the crusts off the sandwich and cut it into small pieces.
  In the meantime, roast the cashews in a dry frying pan until well brown.
  Finely chop the onion as well as the red pepper and garlic.
  
• Heat a frying pan and heat the remaining olive oil in it. Brown the onions, chili pepper and garlic in it. Then also add the coarsely crushed cashew nuts. And the shredded sage leaves and the crushed rosemary leaves. Stir well. Finally add the bread pieces. Season with salt and pepper. Keep in mind that there is already salt on the squash pieces.
• Defrost the puff pastry sheets you need. When these have thawed, combine them, knead it and roll it out into a nice piece of 20 by 20 cm. Do this after you’ve dusted your counter with flour.
• Remove the pumpkin from the oven and mash it until smooth. Now put one 3/4 of the way up the puff pastry 3 a 5 centimeter line of pumpkin puree. Add a generous layer of cashew nut puree on top. If you have leftover pumpkin puree, you can add it too. Now wet all four sides with water. Fold the outside in and then roll a roll of your puff pastry from top to bottom. Place this in an oven dish and place the roll in the oven at 190 degrees for 40 minutes.
• At 30 minutes, check if the pie indeed needs to bake for another 10 minutes or if it is ready.