Preheat your oven to 400F. Then, add cubed butternut squash, sliced shallots and minced garlic to a 9x13" baking dish. Drizzle with avocado oil and season with kosher salt & black pepper. Toss to coat.

Nestle the block of feta in the middle of the baking dish. Flip once to coat the other side with oil. Sprinkle thyme evenly over everything.

Transfer baking dish to the oven to cook for about 40 minutes, or until the butternut squash is fork tender. Allow it to cool slightly.

Meanwhile, cook pasta to al-dente according to package instructions. Be sure to heavily salt the water before adding the pasta. Reserve about 2 cups of the pasta water, and drain the rest off.

If you're choosing to add the kale and chicken sausage, bring a large pan to medium heat. Once hot, lightly oil the pan. Then, add the chicken sausage and break apart into small pieces with your spatula. Continue cooking for several minutes, until almost browned through. Then, add kale, stir and cook until wilted. Season with kosher salt & black pepper to taste. Remove from heat and set aside.

Add the cooked butternut squash and feta mixture to your blender along with 1 cup of the reserved pasta water. Blend until smooth, adding more of the pasta water as needed to get it your desired consistency. Taste and adjust the amount of salt & pepper to taste.

Pour the sauce back into the baking dish, along with the cooked pasta, chicken sausage and kale. Stir with a spatula until everything is coated in the sauce. Garnish with extra thyme leaves and fresh cracked black pepper. Enjoy!