Preheat your oven to 400°F (200°C).

Peel and dice the butternut squash into ½-inch cubes; you should have approximately 2½ cups.

In a 9x13 inch baking dish, arrange the diced butternut squash along with the peeled garlic cloves and the block of feta cheese in the center.

Drizzle 2 tablespoons of olive oil over the squash and feta before sprinkling them with dried thyme, kosher salt, and black pepper.

Place the baking dish in the preheated oven and roast for 30-35 minutes.

While the squash and feta roast, bring a large pot of salted water to a boil. Add in 10 oz of short pasta and cook until al dente.

Once roasting is complete, blend the roasted squash, garlic, feta, and reserved pasta water until smooth.

Pour the creamy sauce over the cooked pasta in a large serving bowl and gently toss until evenly coated.

Serve warm, garnished with extra thyme and chili flakes if desired.