01 -
Preheat your oven to 450°F and line a baking sheet with parchment paper.
02 -
Spread the butternut squash, fresh chopped tomatoes, and sliced yellow onion on the baking sheet. Drizzle with olive oil and season with salt, black pepper, and dried thyme. Toss to coat evenly.
03 -
Roast the vegetables in the oven for 20 minutes, until tender and slightly caramelized.
04 -
While the veggies roast, cook the pasta according to package instructions. Reserve 1/3 cup of pasta water before draining.
05 -
Blend the roasted vegetables with the reserved pasta water in a blender until smooth and creamy.
06 -
Toss the blended sauce with the cooked pasta until evenly coated. Serve immediately with grated parmesan or a plant-based alternative, if desired.