Preheat Oven to 400.

Prepare Spaghetti Squash if using instead of dried pasta. (begin the cooking process on the spaghetti squash before you start roasting vegetables)

Set out the frozen spinach.

Add butternut squash to a baking dish.

Cook squash in the oven for 10 minutes.

Start boiling water for the pasta (remember you will save a cup of the pasta water for the sauce).

Shred or chop the zucchini into ½ inch pieces and set aside.

Brown turkey sausage in a large skillet, then drain on a paper towel-lined plate.

Remove baking dish from oven and make a hole in the middle.

Add feta cheese block to the middle of the baking dish.

Add the zucchini around the cheese.

Drizzle with olive oil and sprinkle, salt, pepper and thyme on top of the cheese.

Place baking dish back in the oven and cook for 20 minutes.

Chop the onion into small pieces.

Cook the onion with the butter until it becomes translucent.

Add garlic and cook until fragrant.

Add the spinach and stir until nothing is frozen.

Add the can of pumpkin and 1 cup of pasta water.

Stir everything together and let it come to a simmer.

Add the cooked sausage.

Remove the squash and cheese from the oven.

Immediately stir them together so the melty cheese and vegetables combine.

Depending on your baking dish and skillet size, combine them together into one dish.

Serve on top of the pasta or go ahead and mix everything together.