Caramelised Onion and Rosemary Pumpkin Pasta with Caramelised Onion

Bring a saucepan of salted water to the boil.

Preheat the oven to 180C.

Peel and chop the butternut squash into small pieces.

Evenly spread the butternut squash on a baking tray, drizzle with olive oil and season well with salt and pepper.

Place the butternut squash in the oven and roast until soft (15mins).

Peel and thinly slice the brown onion. Finely chop the rosemary.

In another saucepan heat the olive oil over medium heat. Add the onions and sauté until softened.

Add half of the balsamic vinegar and sugar and stir through. Cook until caramelized.

Remove the onions from the pan.

Add the pasta to the boiling water and cook until al dente (6 mins). Drain the pasta.

Remove the butternut squash from the oven and place in a saucepan (the one used to cook the pasta) over low heat.

Mash the squash and stir through the cream.

Add the pasta into the butternut squash sauce and stir to coat thoroughly. Stir through the rosemary.

Distribute the pasta among serving plates.

Garnish with caramelized onion, any remaining rosemary and crumbled feta.