Ingredients:

• 1-1/2 pounds Butternut squash, peeled and cut into 1-inch cubes.
  
• 1 tablespoon olive oil, divided
  
• 1 teaspoon fresh rosemary, chopped
  
• 2 cloves garlic, crushed and chopped
  
• 1 8-ounce package of penne pasta (may use ziti or other tube-shaped pasta)
  
• 1/2 tablespoon butter
  
• 1/2 large onion, chopped
  
• 1/4 cup low sodium chicken broth
  
• 1/2 cup feta cheese, crumbed

Directions:

1. Preheat oven to 450ºF. Place squash in a roasting pan. Drizzle 1/2 tablespoon of the olive oil over the squash and add the rosemary and garlic. Toss until coated. Bake for 30 minutes or until squash is golden and softened.
   
2. Cook penne according to package instructions. Drain, then return to saucepan. Stir in the butter and toss until coated. Cover to keep warm.
   
3. Heat remaining olive oil in a large skillet over medium-high heat. Add onion and cook for 7 minutes. Stir in the broth, bring to a boil then reduce heat to low. Add the squash and penne and gently toss to combine. Add feta cheese and gently toss.