Preheat the oven to 200C (390F).

Peel, dice and toss the butternut squash in the olive oil and seasoning.

Roast for about 30 mins in the oven until caramelised and tender.

Chop and fry the onion and chorizo for about 5 mins on a low heat. Remove from the pan, leaving the oil behind.

Crack the eggs into a separate bowl, add the yoghurt, smoked paprika, plenty of salt and pepper and whisk well to combine.

Heat the chorizo oil back up in the frying pan and pour the egg mixture into the pan. Meanwhile, preheat the grill.

Sprinkle in half of the cooked chorizo, onion, butternut squash and thyme, cook for about 5 mins and then sprinkle in the other half.

Place the entire pan under the grill to cook and brown the top of the frittata (about 3-4 mins)

When it is set all the way through it is ready to serve.