Step 1

Preheat oven to 200°C/400°F

Step 2

Peel and chop butternut squash pumpkin into 2cm cubes and add to an oven safe dish.

Step 3

Add garlic cloves in their skins, thyme leaves and olive oil. Season with salt and pepper and mix all together so oil is covering all the ingredients.

Step 4

Add the block of feta in the middle of the dish and place all the pumpkin mixture around it evenly.

Step 5

Season the feta with thyme leaves and a drizzle of extra olive oil.

Step 6

Put in the oven for 25 minutes until pumpkin is cooked and feta has softened

Step 7

When the pumpkin has 10 minutes left on the cooking time, start to cook the pasta in heavily salted water. As always, don’t forget to save some pasta water on the side

Step 8

Remove oven dish and gently peel garlic cloves from their skin. Using a fork, mash the garlic cloves in the same oven tray

Step 9

Break up the feta cheese and stir into the mixture.

Step 10

Add spinach then top with the cooked pasta with a good splash of pasta water

Step 11

Mix together to create a beautiful creamy sauce. If it’s too thick or dry, add more pasta water

Step 12

Top with chilli flakes and crumbled walnuts right before serving so that they stay nice and crunchy :)