Pre heat oven to 220C.
Place all the pumpkin on a baking tray lined with baking paper.
Drizzle the olive oil and season the pumpkin – toss to ensure the oil is coating it evenly.
Place in the oven and reduce the heat to 190C.
Cook for 35-40 minutes or until cooked through and golden.
Remove from heat and set aside. Reduce oven to 180C.
In a fry pan heat the butter and add the onion, asparagus and leeks on a low heat. Cook for 4-5 minutes. Remove from the heat.
Line an ovenproof baking tray with butter.
Place the pumpkin, asparagus, onion, leeks and chives in and pour the eggs over the top
Sprinkle the fetta on top (optional). Season.
Pop in the oven and cook for 40 minutes or until browned and cooked through.
Recipe by Scott Gooding