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1
Preheat oven to 400F (200C), with rack positioned in the middle.
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2
Place the squash and unpeeled garlic in a bowl, drizzle over 2 tablespoons olive oil, and mix well.
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3
Transfer the squash and garlic to a baking tray lined with baking paper, and place in the oven.
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4
Bake for 20 minutes, or until squash is just tender and starting to brown.
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5
Place the squash in a large bowl, leave to cool, and reserve the garlic to one side.
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6
While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat, add the onions and cook stirring occasionally for 10 minutes.
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7
Add the vinegar and sugar and continue to cook for a further 10 minutes, or until the onion caramelizes.
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8
Remove from heat, add onions to the squash in the bowl, and allow to cool thoroughly.
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9
Squeeze out the flesh from the reserved garlic, and add to the squash with the feta cheese and the herb of your choice.
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10
Mix the squash, onion and feta mixture together gently, and season with salt and pepper to taste.
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11
Place the pastry circle on a baking tray lined with baking paper.
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12
Pile the filling on top of the pastry, leaving a 2 1/2 inch (6cm) border.
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13
Fold the pastry edge up (overlapping as necessary) to partially cover the filling.
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14
Bake in the oven for 25 minutes or until pastry is crisp and golden.
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15
Cover the vegetables loosely with foil if they look to be over-browning.
