HEAT the oven to 220C/fan 200C/gas 7. Put the butternut squash in a large roasting tin, seeds and all.

Add the coriander seeds, thyme and 2 tbsp of the oil, then mix well. Spread out evenly and season with salt and pepper. Roast for 25 minutes, turning half way through.

Meanwhile, put the remaining olive oil, along with the butter, maple syrup and cumin seeds in a 24cm ovenproof frying pan over a medium heat.

Heat, swirling until bubbling, for about a minute, then remove from the heat and add the harissa paste.

Arrange the roasted squash slices flat on the base of the frying pan, on top of the mixture. Use all the slices, adding a second layer if needed.

Allow to cool slightly.

On a lightly floured surface, roll out the pastry until it is about 4mm thick and large enough to cover the frying pan. Using the rolling pin to pick up the pastry, carefully drape it over the squash, letting the edges overhang the sides of the pan. Trim off the excess pastry with scissors, leaving about 1cm all the way round, to allow for 'shrinking' as it cooks.

Tuck the overhanging pastry down between the squash and the frying pan. Make a few slits in the pastry to allow steam to escape. Bake for 30 minutes, until brown, then leave to cool for ten minutes.

Place a lipped serving plate upside down over the pastry then, using oven gloves, carefully flip the whole thing over. Remove the pan, replacing any escaped slices of squash if needed.

Scatter with the mint leaves and serve.