Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté shallots and garlic until translucent, about 3-4 minutes.

Add diced butternut squash and thyme, cooking until squash is tender, roughly 10 minutes. Stir in spinach, seasoning with salt, pepper, and nutmeg until wilted.

Roll out the pastry on a floured surface until about 1/8 inch thick. Cut 4-6 circles and place on a parchment-lined baking sheet.

Spoon filling onto each circle, leaving an inch border. Sprinkle with breadcrumbs and pecans. Fold pastry over, crimping edges to seal. Create slits for steam.

Preheat oven to 200°C (400°F). Brush tops with plant milk and bake for about 30 minutes, until golden brown and puffed.

Let cool for 5 minutes before serving. Pair with cranberry sauce or balsamic glaze.