It was supposed to be with eggplant...

I truly am trying to cook with eggplant - it's on my goal list and everything. I just haven't been able to find any in the stores, so I've been substituting with butternut squash. This recipe turned out quite well with my substitution; I'd love to try this recipe the right way next time though!

Angel Hair Pasta with (Butternut Squash)-Tomato Sauce (slightly) adapted from the Cheap Healthy Good recipe

Ingredients:8 oz. uncooked angel hair pasta (half the box), cooked and drained
1 butternut squash, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch chunks
4 t Olive oil (preferably in a spray bottle)
Salt and pepper to taste
1 garlic clove, minced
1 can diced tomatoes
1/4 tsp red pepper flakes
1 Tbsp dried basil (or 2 T fresh, minced)
1/2 cup fat-free chicken broth (or low-fat regular)
3-4 oz reduced-fat feta cheese, crumbled

Directions:
1) Preheat oven to 425ºF.

2) Chop the squash and red pepper, and put them in a large bowl. Coat the top of the vegetables and sprinkle with a little salt and pepper. Stir well (but gently).

3) Line a baking sheet with aluminum foil. (If you like, coat it with cooking spray. This isn’t necessary, but will make vegetable removal a little easier.) Place squash and pepper on sheet and roast for 20-25 minutes, or until they start to brown. Remove from oven and set aside.4) Grab a big saucepan. Coat with 1 teaspoon of olive oil and heat on medium-low.

5) Add garlic and sauté for 1 minute. Add tomatoes and cook for 3 minutes, until heated through. Add roasted veggies, red pepper flakes, basil, broth, and salt and pepper to taste. Turn heat up to medium-high.6) Cook a few minutes until broth is reduced, and the mixture becomes a little saucy. Turn off the burner. Add the pasta and stir lots.

7) Add the feta and mix thoroughly, until the pasta is coated with it. If this is done while the pasta is still warm, you’ll get a lot of feta in each bite.