Preheat your oven to 450°F. In a large oven-safe baking dish, add the thawed butternut squash, sliced onion, and whole garlic cloves. I usually make this in my ceramic baking dish, but it works great in a Dutch oven too-especially if you want to keep the heat more contained or are already using one for other fall meals. Drizzle with avocado oil, then sprinkle with Herbes de Provence, crushed red pepper flakes, sea salt, and black pepper. Use your hands to toss everything together until evenly coated.

Place the block of feta cheese in the center of the dish, nestling it into the veggies. Drizzle the top of the feta with a little more avocado oil. Roast for 15 to 20 minutes, or until the veggies are soft and caramelized and the feta is golden around the edges.

While everything roasts, bring a large pot of water to a boil. Once boiling, add plenty of sea salt. Cook your pasta until al dente, following the package directions. Reserve 1 cup of pasta water before draining.

Let the roasted veggies and feta cool for a few minutes, then transfer everything to a high-speed blender. Add ½ cup of the reserved pasta water and blend until smooth and creamy. Add a bit more water if needed until the sauce is silky and pourable.

Pour the sauce into a large pan over low heat. Add the cooked pasta and toss to coat. Finish with freshly grated parmesan, a sprinkle of chopped herbs, and a few cracks of black pepper.