butternut squash

Preheat the oven to 200°C (180°C fan).
Halve the squash, then cut each half into quarters.
Toss with olive oil and a generous seasoning of salt and pepper and roast, skin on, for 35–40 minutes until soft.
Scatter the sage leaves over the squash for the last 10 minutes of roasting so they crisp alongside it.
Remove from the oven and leave everything to cool, then roughly dice the sage.

candied pecans

While the squash roasts, toss the pecans in the melted butter and brown sugar.
Spread out on a tray and bake at a low heat, around 150°C, for 12–15 minutes, until candied and sticky.
Set aside to cool and firm up.

croutons

Roughly tear the brioche into rough crouton-sized pieces and toast in the oven or a dry pan until golden and crisp at the edges.

assembly

To assemble, lay a sheet of greaseproof paper on an oven tray and arrange the roasted squash on top.
Scatter over the cooled candied pecans, diced sage and toasted brioche.

brie

Lay the brie slices over the top and place under a hot grill until just melted, watching closely so the brioche colours but doesn't catch.

serve

Transfer to a warm serving dish for the table, scatter with the chopped chives and finish with a generous drizzle of truffle oil.