Preheat oven to 400 F and line a large baking sheet with unbleached parchment paper.

Cut butternut squash in half lengthwise and remove seeds. Cut again in 4 pieces. Place on baking sheet cut side facing up. Add tomatoes and onions on baking sheets.

Cut the top off the garlic bulb just enough to expose the garlic cloves and place full bulb on baking sheets.

Drizzle 3 tablespoons of olive oil all over vegetables and garlic. Season with 1/2 tsp salt and pepper and mix them to ensure they are covered well, Spread vegetables evenly on baking sheet with butternut squash cut side facing down. Roast in oven for 45-55 minutes until squash is fork tender.

Place squash, tomatoes, and onions in a food processor or high speed blender. Remove garlic from skin and add to processor with olive oil. Blend until a creamy sauce. This makes 4 cups of sauce.

Bring a large pot of water to a running boil and season with 1 teaspoon of salt. Add pasta and cook al dente as per package directions. Reserve 2 cups of paste water and drain pasta.

Add pasta back in the pot and add in spinach, 1 cup of the pasta water and 3 cups of sauce. Stir well until mixed well. Slowly stir in the remaining pasta water until sauce has come to your preferred creaminess and consistency. You might not need the entire cup.

Garnish pasta with feta and dill.