Indulge in fall flavors with our vegan butternut squash pasta, where roasted squash meets a creamy plant-based sauce.

This recipe features butternut squash, Sungold or cherry tomatoes, olive oil, vegan feta cheese, rotini pasta, sage leaves, garlic, maple syrup, salt, and pepper, with extra feta for topping if desired.

STEP 1: In a baking dish, coat butternut squash and Sungold tomatoes with olive oil, garlic, 1/2 tsp salt, and fresh ground pepper.

STEP 2: Next, position the feta block amid the butternut squash and Sungold tomatoes, drizzle with olive oil, add fresh pepper, and bake at 400°F for 40-45 minutes.

STEP 3: Meanwhile, prepare the 1 lb Rotini pasta according to the package.

STEP 4: After taking the dish from the oven, promptly mix in minced sage leaves and maple syrup.

STEP 5: Add pasta to the dish, blend well, and season with extra salt, pepper, and crumbled feta if preferred.

Enjoy in the delightful harmony of flavors and textures in this vegan butternut squash pasta!