Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

Spread the frozen diced butternut squash, fresh chopped tomatoes, and sliced yellow onion evenly across the baking sheet.

Drizzle the vegetables with olive oil, then sprinkle with salt, black pepper, and dried thyme. Toss to coat evenly.

Roast the vegetables in the preheated oven for about 20 minutes until tender and lightly caramelized.

While the vegetables roast, bring a pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1/3 cup of the starchy pasta water before draining.

In a blender, combine the roasted butternut squash, tomatoes, onions, and reserved pasta water. Blend until smooth.

Combine the cooked pasta with the creamy butternut squash sauce in a large pot or bowl, tossing gently to coat.

Serve immediately, garnishing with plant-based parmesan or fresh herbs if desired.