Preheat your oven to 400°F.

In a 9x13 inch baking dish, combine the cubed butternut squash, sliced shallots, and minced garlic. Drizzle with avocado oil and season with kosher salt and black pepper. Toss everything to ensure it's well coated.

Place the block of feta cheese in the center of the baking dish, flipping it once to coat the other side with oil. Sprinkle the fresh thyme evenly over the mixture.

Bake in the oven for about 40 minutes, or until the butternut squash is tender when pierced with a fork. Allow it to cool slightly after baking.

While the squash is baking, cook the pasta according to the package instructions until al dente. Be sure to add plenty of salt to the water. Reserve about 1-2 cups of the pasta water before draining the pasta.

If using kale and chicken sausage, heat a large pan over medium heat and lightly oil it. Add the chicken sausage, breaking it apart into small pieces with a spatula. Cook for several minutes until it is nearly browned.

Add the chopped kale to the pan and stir until it wilts. Season with kosher salt and black pepper to taste, then remove from heat and set aside.

In a blender, combine the cooked butternut squash and feta mixture with 1 cup of the reserved pasta water. Blend until smooth, adding more pasta water as needed to reach your desired consistency. Taste and adjust the seasoning with salt and pepper.

Pour the sauce back into the baking dish, then add the cooked pasta, chicken sausage, and kale. Stir everything together with a spatula until well coated in the sauce.

Garnish with extra thyme leaves and freshly cracked black pepper before serving. Enjoy!