1) Pre-heat the oven to 160C

2) Diced up all your veg as instructed and get the butternut squash in a medium-hot pan - fry off for 5-7 mins

3) Add in your onion and soften for a further 2-3 mins

4) Throw in your garlic, chilli and spinach - cook for a further 3-4 mins

5) Make sure the butternut squash is soft enough for a knife to run throw easily before taking off the hob - season and set aside the mixture to cool whilst you sort your eggs

6) In a bowl add in the feta, then the eggs and whisk together gently

7) Once the filling is slightly cooler combine in to the bowl with the eggs and feta and gently fold together

8) Spoon in to a muffin tin and carefully take to the oven

9) Bake for 20 mins, then leave in the oven to cool for 10 mins so they don't go flat

10) Whilst they're in the oven combine your yogurt and chilli jam together, pop in the fridge until you need it

Enjoy!

They can be served warm or cool and will keep in the fridge for at least 3-4 days.