Pasta with Butternut Squash and Feta

Ingredients:
1 large yellow onion, diced
3 T olive oil, separated
4 cups dried rotini whole wheat pasta (or whatever kind you prefer)
1 butternut squash (about 3 cups worth)
crumbled feta cheese (reduced fat)
3 chicken breasts, cut into cubes and seasoned however you like (tumerica and sage are yummy)

Add 1 T olive oil and onion to large frying pan. Turn on low and spread onions in a thin layer, and cook uncovered, stirring occasionally. Add a bit more olive oil if it seems dry. Nothing will appear to happen for 15-20 minutes, then the onions will very gradually begin to turn translucent, then golden. Resist the urge to turn up the heat.
Meanwhile in another pan, cook chicken breats until no longer pink in center. Reserve for later. Meanwhile, cut butternut squash into 3/4 inch cubes, drizzle with olive oil and bake for 40 minutes. Be careful not to overcook -- you don't want the cubes to fall apart when you mix them into the pasta.
Boil water in deep pot for rotini; Plan to put in the pasta around the time the onions are just beginning to color. Cook rotini according to taste.
Once onions are golden, add the butternut squash to pan and fold together, trying to leave the chunks of squash whole. Drain pasta and place in bowl. Fold in the onion and butternut squash mixture and chicken. Fold in feta cheese.

This dish freezes wonderfully. I always make a double recipe so we've got dinner in the freezer some night when we're feeling lazy.
(recipe courtesy of my friend Katherine)