Squash Walnut Feta Dish to Inspire Patricia

This works as a side dish or as a vegetarian main dish. We eat this every fall.
Cut up a squash into cubes about 1" square or less so that they cook relatively quickly
In a hot frying pan saute squash in a good glug of olive oil, some chopped garlic, ginger & red chilis or hot pepper, when the squash is nicely browned lower the temp slightly & add about a Tbsp of water (too much will make the squash mushy, but adding small amounts until the squash is just done helps it hold it's shape). Keep an eye on the squash while in a separate pan lightly toast about 1/2 cup of walnuts. Stir squash & add water as needed. The squash will only take from 5-10 minutes to cook. When it is almost done, add a bit of cinnamon or nutmeg or garam masala. When squash is soft remove from heat, gently mix in 1/2 cup or more of cubed feta and top with toasted walnuts. Add salt & pepper. You can also adapt this to the oven, but I find it works best on the stove in a cast iron pan.