Preheat your oven to 400°F (200°C).

In a 9x13-inch baking dish, combine the cubed butternut squash, garlic cloves, and block of feta cheese. Drizzle with olive oil, and season with thyme, salt, and black pepper. Toss everything well.

Place the baking dish in the preheated oven and roast for 30-35 minutes until the squash is fork-tender and the feta is golden.

While the squash and feta roast, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Stir occasionally.

Before draining the pasta, save ½ cup of the pasta water. Drain the pasta and set it aside.

Transfer the roasted squash, garlic, and feta to a blender. Add the reserved pasta water and blend until smooth.

In a large mixing bowl, toss the cooked pasta with the creamy sauce. Adjust the texture with additional reserved pasta water if necessary.

Serve the pasta warm, garnished with extra thyme or chili flakes.