Coarse kosher salt and freshly ground black pepper
½teaspooncrushed red pepper flakes
4ouncesbaby portobello mushroomschopped
10ouncesfrozen chopped spinachthawed
½cupshredded medium cheddar cheese
½cupshredded havarti cheese
1box frozen puff pastry sheetsthawed
Preheat the oven to 375ºF. Place the squash cut side up on a baking sheet and drizzle with a bit of olive oil. Season with salt and pepper. Bake 45-60 minutes or until soft when pierced with a fork. Once the squash is cool enough to handle, peel off the skin and chop into ½ inch cubes.
Meanwhile, heat 2 tablespoons olive oil over medium heat. Add the onions and honey, and season with salt and pepper. Cook 10-15 minutes until soft, brown, and caramelized, stirring frequently and lowering the heat if necessary to prevent the onions forgetting too dark and crisp.
Add the garlic, thyme, nutmeg, and crushed red pepper and continue to cook, stirring, for one minute. Transfer the mixture to a small bowl.
In the same pan you cooked the onions in, add the mushrooms. Cook, stirring occasionally, until soft and browned, about 7 minutes.
In a large bowl combine the squash, onion mixture, mushrooms, spinach, and cheeses. Remove and set aside half a cup of this mixture if desired for any gluten-free eaters.
Place the puff pastry sheets on a lightly floured surface and roll out slightly. Cut each sheet into nine squares. Fill half the squares with the vegetable mixture, leaving a little space around the edges.
In a small bowl, whisk together the egg and water. Brush a bit of the egg wash onto the edges of the filled pastry, then top with another pastry sheet. Use a fork to seal the edges.
Cut two small slits in the top of each pastry, then brush with egg wash. Bake 20-25 minutes or until golden brown.