| 1 | Butternut squash |
| 1 tbsp | Olive oil |
| 1 clove | Garlic, crushed |
| 1 tsp | Dried oregano |
| 8 | Back rashers English Maple Cure Smoked Bacon |
| 350g | Egg garganelli pasta |
| 200g | Cypressa Creek Feta drained and cubed |
| 50 g | Pine nuts, toasted |
Preheat the oven to 200C, gas mark 6. Cut the squash in half scoop out and sicard the seeds. using a small, sharp knife, peel the squash, than cut the flesh into bite-sized chinks and place in a roasting tin.
Drizzle with the oil, stir in the garlic and oregano and season with freshly ground black pepper. Roast for 20-25 minutes, stirring occasionally, until the squash is golden and tender when pierced with the tip of a sharp knife.
Preheat thegrill to high and cook the bacon for 4-5 minutes until crisp, then cut into bite-sized pieces. Meanwhile, cook the pasta in a large pan of boiling water according to pack instructions, drain well and keep warm in the pan with the lid on.
Add thebacon and feta to the squash and return to theoven for 2 minutes, until the cheese starts to soften and melt. Remove from the oven and stir in the drained pasta.
Serve immediately, seasoned with freshly ground black pepper and a scattering of toasted pine nuts, with a salad of watercress