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Ingredients
- 750 g (1 lb 10 oz) pumpkin (winter squash)
- 2 tablespoons olive oil
- 16 garlic cloves, unpeeled
- 250 g (9 oz) cherry tomatoes, halved
- 500 g (1 lb 2 oz) pasta
- 200 g (7 oz) baby English spinach leaves
- 200 g (7 oz) marinated Persian feta cheese
- 3 tablespoons sherry vinegar
- 2 tablespoons walnut oil
Method
1. Preheat the oven to 200°C (400°F/Gas 6). Cut the pumpkin into large cubes, place in a roasting tin and drizzle with oil. Roast for 30 minutes, then add the garlic. Arrange the tomatoes on a baking tray. Put all the vegetables in the oven and roast for 10-15 minutes, or until tender. Don't overcook the tomatoes or they will break up.
2. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm.
3. Toss together the pasta, tomatoes, pumpkin, garlic and spinach.
4. Drain the feta, reserving 3 tablespoons marinade. Whisk this with the sherry vinegar and walnut oil. Pour over the pasta and sprinkle with feta.
