Instructions

1. Preheat the oven to 190°C.
2. Cut the squash into thin wedges while removing the scruffy bits and seeds.
3. Put the wedges onto a baking tray, rub them with olive oil, season with salt and pepper then scatter the thyme leaves all over. Bake for about 25-30 minutes, until soft and brown.
4. Let the squash wedges cool, then scape the flesh into a bowl. Add the garlic and ketchup/harissa paste and mash with a fork (leave the burnt and brown bits in the mash).
5. Unroll the dough or pastry onto a clean work surface.
6. Stamp out pumpkin shapes, using cookie cutters. You can stamp or cut out mouths and eyes too.
7. Lightly brush each slice with ketchup, particularly around the edges, then spread the pumpkin mash over them, using a spoon or silicon brush.
8. Place the pumpkin slices onto a baking sheet, lined with parchment paper.
9. Bake for 10-15 minutes until the pastry/dough cooked through and the pumpkins are golden brown around the edges.
10. Let them cool, then serve as a snack or with a bowl of hearty soup.