Creamy Butternut Squash Feta Pasta

Preheat the oven to 400°F. Peel the butternut squash, cut it in half, scoop out the seeds, and dice the flesh into 1-inch cubes. Add the squash to a 9x13-inch baking dish with the olive oil, chopped sage, salt, and black pepper, then toss until evenly coated. Push the squash toward the edges of the dish and place the drained block of feta in the center.

Bake for about 45 minutes, or until the squash is very tender and the feta is soft and lightly golden. Meanwhile, cook the fusilli in well-salted water until al dente, then reserve 1 cup of pasta water before draining. Remove the baking dish from the oven, stir in the minced garlic, and mash some of the squash and feta together to create a sauce. Add the pasta and toss well, adding reserved pasta water a little at a time until the sauce is creamy and coats the pasta. Garnish with extra sage if desired and serve warm.