1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and oil a baking dish.

2. Spread squash cubes on the baking sheet, drizzle with olive oil, season with salt, pepper and thyme, and toss to coat.

3. Roast squash for 25 to 30 minutes, tossing halfway, until edges are golden and caramelized.

4. Place feta in the baking dish, add cherry tomatoes, drizzle with olive oil and sprinkle red pepper flakes.

5. Bake feta and tomatoes for 20 minutes until the cheese softens and edges brown slightly.

6. Cook pasta in salted boiling water until al dente, reserving 1/2 cup to 3/4 cup pasta water, then drain.

7. Transfer roasted squash to a blender, add baked feta, pasta water, lemon juice and garlic; blend until creamy.

8. Toss pasta with the squash and feta sauce over low heat, adding reserved pasta water as needed for consistency.

9. Stir in spinach or kale until wilted, then taste and adjust seasoning with salt, lemon juice or olive oil.

10. Serve topped with fresh sage or basil and a sprinkle of Parmesan or toasted nuts if desired.