Creamy Roasted Butternut Squash & Feta Pasta!

1. Preheat oven to 400F (200C). In an oven-safe baking dish, place the cubed butternut squash/pumpkin, cherry tomatoes, olive oil, sea salt, pepper, dried thyme, and sumac, then stir to combine. Add the peeled garlic cloves and the block of feta in the middle of the dish.
2. Drizzle more olive oil and dried thyme on top of the ingredients and bake for approximately 35 minutes.
3. While the feta and vegetables are baking, cook your chosen pasta according to package directions. Before draining, save about 1/4 cup of the starchy pasta water to use later for the sauce.
4. Once the baking dish is removed from the oven, mash and mix all the roasted ingredients, including the softened feta and garlic, to form a creamy sauce. Add the cooked pasta to the sauce. Add a pinch of the reserved pasta water to help thicken the sauce and achieve desired creaminess.
5. Top with fresh basil and thyme. Enjoy every bite! (Pro tip for reheating leftovers: add crumbled feta on top, a drizzle of olive oil, and a tiny splash of oat cream for extra deliciousness.)