Butternut squash bruschetta

I asked the wonderful Jamie Magazine for suggestion to use butternut squash and they sent me a wonderful recipe for roasted squash topped with sage and goats cheese.

http://www.jamieoliver.com/magazine/recipes-view.php?title=squash-aamp-goat-s-cheese-bruschetta

However I'm not a fan of goats cheese and didn't have much in my cupboards so I decided to have a go with what I did have. So this is a much simpler version with NO OIL.

Ingredients:

1 butternut squash (unpeeled, deseeded)
Fresh spinach (sliced)
Feta cheese (crumbled)
2 cloves garlic
Ciabatta sliced
Black pepper
Pinch dried oregano

Method:
1. Preheat oven to 200*C
2. Cut the squash into wedges
3. Bake wedges on a baking tray for 30minutes
4. Put the ciabatta slices on a tray in the oven with the squash for a further 10 minutes
5. Remove from the oven, and rub each slice of bread with a peeled garlic clove
6. Put the wedges of squash in a bowl and mash with a fork
7. Add the pepper and oregano to the squash and mix in
8. Spread the squash on the bread
9. Sprinkle with the spinach and crumbled feta
10. ENJOY!