Preheat oven to 200C/350F.

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

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.

Meanwhile fry the chopped onion in ½ tbsp olive oil for about 5 minutes until soft and beginning to brown.

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

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

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

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.

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

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

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

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

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.

Preheat oven to 150C/300F.

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

Divide the nut mixture into 4 equal parts.

Add ¼ of the nut mixture to the base of the tin and press into place.

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

Add the next ¼ of the nut mixture and press into place to cover the squash.

Add the spinach and spread to cover the nut layer.

Add the next ¼ of the nut mixture and press into place to cover the spinach layer.

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

Add the final ¼ of the nut mixture and press into place.

Cover with a circle of baking parchment.

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

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

Serve, hot, cold or at room temperature.