Pasta Salad with Roasted Butternut Squash and Feta Cheese

Heat Oven to 150C Lightly oil baking tin Peel, de-seed and chop Butternut squash into 1cm slices. Arrange squash on baking tin and place in oven for 15 minutes or until soft. Add pasta to a large pan of boiling salted water. Add finely sliced garlic cloves to baking tin, and put back in oven for 5 minutes. In a large bowl, mix the drained pasta, roasted squash, tomato halves, feta cubes. Serve in pasta bowls.   View full recipe

Submitted by Martin at 9:55 a.m. on Nov. 13, 2008.