Using up: the other half of the feta, the other half of the squash, a lone rasher of bacon

Peeled the squash and cut it into cubes. Chopped an onion roughly, ditto some garlic, and a rasher of back bacon.  All in a frying pan with some olive oil, and some oregano from our herb garden.

Put a lid on the pan, and left for about 20 minutes.

Then cooked some 8 minute fusilli, drained it and put it with the vegetables (thus giving the veg about 30 minutes in all, to get the squash into that gorgeous disintegrating phase), and half a block of feta.  Stirred it all about till the feta melted, then served in bowls.