Butternut Squash & Leek Feta Pasta !!

Preheat the oven to 400°F. If using a whole butternut squash, peel and cube it. Throw the squash, leeks, shallot, and garlic onto a baking sheet and toss with olive oil, salt, white pepper, and cinnamon. Add bunched thyme to the top of the baking sheet and nestle your block of feta right in the middle. Roast for about 35 minutes, until the squash is fork tender and starting to caramelize. While the vegetables roast, cook your pasta according to package instructions. If you choose to add sausage and spinach, you can steam them at this time (or brown the sausage in a skillet and wilt the spinach right at the end). Once the veggies are done, discard the thyme stems, and transfer everything into a blender or food processor. Blend until smooth, adding about 3/4 cup pasta water if needed to loosen the sauce. If needed, season with more salt and white pepper to taste. Toss the sauce with the pasta and sausage mixture, then serve warm or pack it up in a to-go box.