Heat the oven to 200°C/gas mark 6.
To prepare the red onion, peel it but leave the root intact and cut it into segments. Leaving the root holds the pieces together better.
Leave the skin on the garlic cloves but place a knife flat on them and push down to squash them a bit and split the skin.
Mix the butternut squash in a roasting tin with the olive oil and some black pepper and salt to season. (Don't use too much salt because you'll be adding salty feta cheese later on.)
Roast the butternut squash for 10 minutes then add the red onion and squashed garlic. Stir and return to the oven.
Roast for a further 15 minutes then stir in the pine nuts.
Roast for a further 10 minutes.
In the meantime cook the pasta as directed on the packet.
Drain the pasta and mix it with the roasted vegetables and the feta cheese. I find it easiest to mix everything together in the roasting tin.
Serve and enjoy!