Baharat-Spiced Squash & Chickpea Filo Pie

Method

1. Heat your oven to 200C/180C fan. Prepare your ingredients. Peel the butternut squash and cut into 1cm cubes. Finely slice the onion. 
2. In a large bowl, toss together 2 tbsp oil, 1 tsp salt, baharat and cubed squash. Pour into a roasting tin, and roast for 60 minutes. After 20 minutes add the onion below. 
3. In the bowl used for the butternut squash, add another 1 tbsp olive oil, 1 tsp salt, and the sliced onion. Toss well - rubbing the onion around the edges to pick up any extra spice mixture.
4. Add onion to the oven tray with the squash. Cook for another 30 minutes, and toss the mixture. Return to the oven for another 10 minutes until the vegetables are very soft, and starting to colour. That's 60 minutes total time for the squash. 
5. Whilst the vegetables roast, prepare remaining ingredients. Toast the pine nuts in a dry pan until golden. Pour boiling water over the raisins, to soak for 10 minutes and drain. 
6. Remove vegetables from oven and tip into a heatproof bowl. Stir in chickpeas, pine nuts and raisins.
7. Brush a deep loose-bottomed 20cm cake tin with oil. Then brush a sheet of filo pastry with oil. Place the piece of pastry with the short edge in the base of the tin - and the longer edge up the sides, so it's overhanging the tin. Rotate the tin by 70 degrees, and repeat with another piece of filo. Continue until the whole tin is lined, with two to three layers of filo thick. 
8. Pour the chickpea-squash mixture into the tin, and fold the overhanging filo in, to cover it. Layer a final sheet of filo pastry over the top and brush lightly with oil. Sprinkle with nigella seeds or sesame seeds if you have them. 
9. Cook for 30-40 minutes until deep golden. Remove from the oven. Leave to cool in tin for 10-15 minutes. Carefully lift out of tin, and serve warm.