Preheat oven to 200°C.

Roast butternut squash halves flesh side up on a baking sheet for 50-60 minutes until fork-tender.

Dice red onion and cook with thyme in olive oil over medium-low heat for 5 minutes, stirring occasionally.

Stir in frozen spinach, cover, and cook for 15 minutes, or until liquid has evaporated.

Remove squash skin and mash the flesh with a fork.

Season squash and spinach with salt, pepper, and nutmeg.

Fry thinly sliced garlic in olive oil over medium heat until lightly golden.

Pour in tomato puree, bring to a boil, simmer for 3 minutes, and season with salt and pepper.

Transfer the sauce to an ovenproof dish.

Lay out fresh lasagne pasta sheets on a clean surface.

Brush pasta sheets with water.

Evenly spread the mashed squash over the pasta sheets.

Sprinkle cooked spinach over the squash and crumble feta cheese on top.

Roll up the pasta sheets tightly and cut each roll into 3-4 chunks.

Place rotoli side by side in the tomato sauce in the ovenproof dish.

Sprinkle with grated Parmesan cheese and drizzle with olive oil.

Cover with aluminum foil and bake at 180°C for 35-40 minutes until golden and crisp.

Remove foil halfway through baking.