Pre-heat the oven to 190°C, 170°C fan, Gas Mark 5. Cut the butternut squash in halve lengthways and scoop out the seeds with a spoon and discard. Cut each half into quarters, peel and thinly slice. Spread the butternut squash into a shallow roasting tin and drizzle over the oil, then scatter over the garlic slices, chilli flakes, ground cumin and fresh thyme leaves. Season with salt and freshly ground black pepper and roast for 20 minutes. Scatter over the pinenuts and roast for a further 10 minutes.
Tip the spinach into a large bowl. Crumble over the feta cheese and spoon over the roasted butternut squash straight from the oven. Cover with clingfilm and leave to stand for 5 minutes. (the spinach will not wilt completely but will retain all its goodness)
Divide the butternut and spinach mixture evenly between the 8 warmed flour tortillas, then wrap and serve immediately.
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