Oven 220c.

Peel the butternut squash, cut in half and scoop out the seeds with a spoon (reserve these). Chop into 2 cm chunks then throw in a roasting tray.

Peel and chop the red onion, add to the squash.

Rub your fingers down the oregano stalks to remove the leaves and scatter over the veg. Sprinkle over 1/2 tsp smoked paprika, the cumin and chilli flakes if using then mix together. Drizzle with the oil and mix again.

Wipe over the squash seeds to remove as much flesh as possible. Add to a bowl along with the pumpkin seeds with a drizzle of oil, the other 1/2 tsp. of the paprika and season. Tip onto a baking tray.

Pop both the veg and seeds in the oven placing the squash mixture at the top of the oven and the seeds at the bottom and roast for 10-15 mins stirring both half way through.

Chop the feta cheese into 2 cm chunks and scatter over the squash. Return to the oven and bake for a further 10 mins then remove along with the seeds. Lower the oven to 200c.

Grease a 6 or 8 hole muffin tin. Spoon the squash mixture into each cup and sprinkle the roasted seeds over each one mixing them in a little (you may have some squash mixture and seeds left over).

Beat the eggs with the milk or water, season and pour over each filled muffin cup.

Bake for 15 - 20 mins (the centre should be set). Leave to cool at least 15 mins in the muffin tray before removing if possible. If not eating straight away, these can be left to cool and eaten cold.