Preheat your oven to 400F, toss the squash in 1-2 tablespoons of coconut oil and roast until tender (about 30 mins depending on your oven) Stir pan to flip squash after 15 mins.

Remove from oven and let cool, tossing the cubed peaches in the same pan to combine.

Melt 1/4 cup coconut oil in a saucepan over medium heat. Once in liquid form stir in sugar and heat for about 8 minutes, stirring often.

Once it begins to brown add in the cinnamon and stir another 1-3 minutes until very fragrant.

Pour the sauce into an 8x8 pan to cover the bottom.

Dump the peach/squash mixture evenly on top of the sauce.

Place the sheet of puff pastry over the peach/squash, folding down the sides so as to tuck the fruit in and create a seal.

Using a wooden skewer or fork, poke holes over the pastry and place in the oven for about 30 minutes.

Remove from oven and let cool for 5-10 mins before flipping over onto a plate to serve!

Instructions

For the squash: heat oven to 400˚F. Toss the squash cubes in 1–2 tablespoons of canola oil, sprinkle with a pinch of salt and roast until tender, about 30-35 minutes, turning once during baking to insure even cooking and browning. Remove from the oven and set aside to cool while you make the caramel.