Spooky Squash, Spinach & Feta Pie

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, and boil half a kettle

Peel and chop your red onion[s] into wedges

Add your butternut squash cubes to a heatproof bowl

Cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 3-4 min or until the squash is fork tender

Peel and finely chop (or grate) your garlic

While the squash is cooking, cut your potatoes (skins on) into chips

Add the chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper

Mix it all together and put the tray in the oven for 25-30 min or until golden and crisp

Line a separate baking tray with non-stick baking paper

Unwrap your puff pastry and cut it into 2 [3] [4] squares

Carefully carve a pumpkin shape into each square, with triangles for the eyes, nose and mouth (or get creative!)

Put the tray in the oven for 15 min or until puffed up and golden – these are your pumpkin pie lids

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the onion wedges with a pinch of salt and cook for 3-4 min or until beginning to soften

Add the chopped garlic and the softened butternut squash cubes and cook for 2 min or until fragrant

Dissolve 1/2 [1] Knorr vegetable stock cube in 200ml [250ml] [300ml] boiled water and stir through your crème fraîche

Use one thyme sprig (or a piece of string) to tie a knot around the rest of the thyme sprigs

Tip: This makes it easier to remove the herbs at the end!

Add the creamy stock and tied thyme to the pan and bring to the boil

Reduce the heat to medium-low and cook for 5-6 or until the sauce has thickened

Meanwhile, combine your balsamic vinegar with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and pepper – this is your balsamic dressing

Once the sauce has thickened, remove the tied thyme

Stir in your spinach and crumble in your feta

Gently mash it all together and season with a generous grind of black pepper – this is your pie filling