Creamy Roasted Butternut Squash & Feta Pasta

1. Preheat oven to 400F. In an oven-safe baking dish, place the butternut squash/pumpkin, cherry tomatoes, olive oil, sea salt, pepper, dried thyme, and sumac, then stir. Add garlic cloves and the block of feta in the middle.
2. Drizzle more olive oil and dried thyme on top and bake for approximately 35 minutes.
3. While the feta bakes, cook your choice of pasta according to package directions. Drain the pasta and save about 1/4 cup of the starchy pasta water.
4. Remove the baking dish from the oven. Mash and mix the roasted vegetables and feta into a creamy sauce. Add the cooked pasta.
5. Add a pinch of the saved pasta water to thicken the sauce and make it even creamier. Top with fresh basil and thyme.
6. Enjoy every bite! For reheating leftovers, add crumbled feta on top, a drizzle of olive oil, and a tiny splash of oat cream.