Squash and Spinach Pasta Rotolo

This turned out to be a really really good dish, originally based off a recipe from Jamie Oliver (with some slight alterations).

Ingredients:

• 1 butternut squash
• 1 red onion
• olive oil
• 1 teaspoon dried or fresh thyme
• about 2-2.5 cups spinach
• ground nutmeg
• 4 cloves of garlic
• 1 jar of tomato sauce (pick your favorite)
• 6 large fresh sheets of pasta (I ended up making my own because I found this hard to find)
• about 1/2 cup of feta cheese
• about a 1/4 cup of parmesan cheese

Directions:

1. Preheat the oven to 350 degrees F.
2. Cut the squash in half and cook OR poke some holes in it and cook whole for about an hour or until soft.
3. Meanwhile, peel and roughly chop the onion and put it into a medium pan on medium-low with some olive oil, thyme, and a pinch of salt and pepper. Cook for about 10 minutes.
4. Stir in the spinach and allow it to cook until the spinach is cooked down. Remove from heat.
5. Remove the squash and cut in half if not already done. Remove the seeds and skin and mash up with a fork.
6. Peel and finely slice the garlic and put it into a frying pan with some oil and saute for a few minutes.
7. Transfer to a glass baking dish and pour in the tomato sauce. Add a little water to the tomato sauce and swirl around to get any remaining sauce and pour into the baking dish.
8. Lay out the pasta sheets, brush with a little water and then divide and spread the squash over the sheets.
9. Next, add the spinach mixture and then crumbled feta.
10. Roll up the sheets and cut into about 4 inch chunks. Place these side by side in the tomato sauce.
11. Grate some parmesan cheese over top and sprinkle some olive oil.
12. Bake for about 30 minutes or until golden and crisp.