Heat the olive oil in a deep sided pan on medium heat. Add the onions with some salt and sauté until almost golden color, about 5 minutes.
Add the ginger, cumin, cinnamon and paprika continuing to sauté for about 1 minute. Add the Butternut Squash “Rotini,” chicken stock, orange juice, citrus zest and salt, to taste. Stir to combine everything. Bring to a boil, then turn the heat to medium low, cover and cook for about 15 minutes.
Uncover and continue cooking until the liquid is reduced to a glaze, about 5 minutes. Add maple syrup and olives then lightly stir until well-combined. Transfer to a serving bowl and garnish with pistachios, parsley and feta cheese.
