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Preheat your oven to 200C.
Peel, de-seed, and chop your butternut squash into even, small cubes. Add the butternut squash to a baking dish and drizzle over the olive oil and seasonings, stirring to ensure the cubes are fully coated.
Make a hole in the centre of the squash and place your block of feta there. Drizzle over a touch more olive oil, then place the baking dish in the oven and bake for 30 to 35 minutes.
Meanwhile, cook your pasta according to the package instructions and drain, reserving about 3 - 4 tbsp of the cooked pasta water.
Remove the butternut squash and baked feta from the oven, and add the minced garlic, chopped tomatoes, and chopped basil to the dish. Use a wooden spoon to stir everything together, gently mashing and breaking apart most of the butternut squash.
Tip in the cooked pasta and reserved water and stir to fully coat the pasta.
Top with some freshly cracked black pepper and chilli flakes (optional) for a little spice.