1. Preheat oven to 400°F and grease a 9×13 baking dish with olive oil.

2. Arrange butternut squash cubes around a block of feta in the center of the dish.

3. Drizzle with olive oil and season with salt, pepper, garlic, half the sage, and red pepper flakes if using. Toss squash gently.

4. Bake uncovered for 30–35 minutes until squash is tender and feta is softened and lightly browned.

5. Meanwhile, cook pasta in salted boiling water until al dente, reserving 1 cup pasta water before draining.

6. Remove baking dish and mash feta and squash together to form a creamy mixture. Add reserved pasta water and olive oil to reach desired sauce consistency.

7. Add cooked pasta to the dish and toss until evenly coated, adding more pasta water if needed. Stir in lemon juice if desired.

8. Garnish with remaining sage, a drizzle of browned butter or olive oil, and Parmesan or nutritional yeast. Serve immediately.