Roast the squash on a baking tray for 30-40 minutes with a drizzle of olive oil and salt and pepper.
For the galette crust, put the nuts, seeds on a baking tray and roast for 5 minutes.
Remove the nuts and then blitz them in a blender with all the other base ingredients.
Line a baking tray with a baking paper and then tip the paste onto a baking paper and shape with your hands (nearly to the edge of the baking tray). Prick the dough with a fork and then cook for 15-20 minutes.
To make the avocado pesto, blitz all the ingredients in a blender until smooth. Season to taste.
Once the galette has cooled a little, spread the pesto topping and then scatter over all the toppings. Delicious.
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