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This is delightful with a handful of pine nuts tossed in with the squash and peppers for the last 4-5 minutes of baking - don't let them colour.
- Cook the pasta in a saucepan of boiling salted water until just tender, then drain.
- Meanwhile, toss the squash with 1 tablespoon of the olive oil and lay flat on a baking tray. Roast in the oven for 15-20 minutes until tender.
- For the dressing, place the remaining 2 tablespoons of oil in a small bowl with lemon juice and zest. Whisk to combine.
- Combine the drained pasta, feta, capsicum and basil in a bowl. Add the dressing, season with salt and pepper, then toss to combine. Gently stir through the roasted pumpkin and serve.