Ingredients

• 1 small butternut squash , peeled and cut in 1-inch cubes
• 1 cup peeled diced carrots
• 1 tablespoon vegetable oil
• salt and pepper
• 1 onion , chopped
• 1 cup diced celery
• 2 tablespoons unsalted butter
• 4 cloves garlic , finely chopped
• 3 tablespoons all-purpose flour
• 1 tablespoon white miso paste
• 2 cups vegetable broth
• 1 cup 2% milk (or unsweetened milk alternative)
• 4 sage leaves , chopped
• 1/2 teaspoon nutmeg
• 2 cups packed roughly chopped kale
• 1 (540 ml) can red lentils , rinsed and drained
• 1 sheet frozen puff pastry , thawed but cold (half of 400 g package)
• 1 egg yolk