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Heat your oven to 425F. Toss the cubed squash and sliced onion with olive oil and a sprinkle of salt (I mean a heavy sprinkle) and pepper. Roast in the oven, until they are soft and easily pierced with a fork. Remove from the oven and let cool a bit
Turn the oven down to 405F. Grease a muffin tin well with butter. In a large mixing bowl, stir together about two-thirds of the squash/onion mixture, the spinach, arugula or kale, tomatoes, parsley and almost all the Feta (leave some pieces out to put on top right before they go into the oven.)
In another bowl, beat together the eggs, milk, yogurt, melted butter, and mustard until combined. It's ok if the butter gets clumpy from the cold liquids. Pour it all into the bowl with the squash, etc. Sprinkle the flour, baking powder, nutmeg, and 1 teaspoon salt into the mixture. Stir it all together until just combined.
Spoon the batter into the prepared muffin pan – I filled them a lot so they were sort of overflowing but not pouring out onto each other. Lightly press the leftover Feta into the tops and sprinkle salted pumpkin seeds over top as well. Bake for 20ish minutes or until the muffins are turning golden and a toothpick inserted into one comes out with no batter on it. Remove from the oven, allow to cool for about 5 minutes, then switch them over to a cooling rack.