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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 slice the red onions into chunky pieces, add to the squash.
Rub your fingers down the oregano stalks to remove the leaves and scatter over the veg. Sprinkle over 1 tsp. of the smoked paprika, 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 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 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.
Serve scattered with the roasted butternut squash and pumpkin seeds.