Preheat your oven to 200°C (180°C fan/gas 6).

In a mixing bowl, toss 450g of butternut squash and 2 unpeeled garlic cloves with 1 tablespoon of olive oil, seasoning with salt and pepper. Spread on a baking sheet and roast for about 30 minutes.

While the squash cools, heat a skillet and sauté 1 finely chopped onion for approximately 8-10 minutes until tender.

In a food processor, combine 250g of plain flour, 0.5 teaspoon of ground turmeric, and a pinch of salt. Add 125g of cold butter cut into cubes and pulse until crumbly.

Incorporate 2 egg yolks and enough cold water until the dough comes together, then chill in the fridge for at least 20 minutes.

Mash the cooled roasted squash and garlic together, then stir in sautéed onions, optional chilli flakes, and 200g of crumbled feta cheese.

Butter a muffin tin and line with parchment paper. Roll out the chilled pastry and cut circles to fit the muffin cups.

Roll out remaining pastry to cut 6 smaller lids (8cm diameter) with carved spooky faces, sealing the edges with fingers.

Bake the Mini Pumpkin & Feta Pies for about 40 minutes or until golden and flaky.