Remove the pastry from the fridge to allow it to come to room temperature.
Roast the butternut squash and sweet potato in garlic-infused oil for 40 minutes on gas mark 6.
While the squash cooks, peel a large courgette into thin strips and fry in butter until soft.
Add the chilli flakes and thyme and season well.
Once the vegetables have cooled, mix with creme fraiche and sprinkle small cubes of stilton throughout the filling.
Using a smaller plate, cut out a circle of pastry to use as the pie base.
Add the filling to the centre of the pastry circle, leaving an inch border around the edge.
Cut out a larger circle of pastry for the top of the pie and place over the mixture.
Use beaten egg to secure the pastry, then begin scoring a pattern on the top.
Start from the centre of the pie and score a line curved outwards. Once complete, leave a small hole in the top.
Brush with beaten egg and bake at gas mark 6 (200 degrees) for 30 minutes.