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40 mins
Preheat oven to 230c and line a baking sheet with parchment paper.
Place cubed butternut squash, chopped tomatoes and sliced onion on the baking sheet.
Drizzle olive oil on top and season with salt, pepper, and thyme.
Mix to cover the vegetables evenly with oil and seasonings.
Bake at 230c for 20 minutes.
While the veggies bake, cook the pasta according to package instructions.
Before you drain the cooked pasta reserve ⅓ cup of the pasta water and place in a blender.
Take the cooked veggies hot from the oven and blend with the pasta water until a smooth sauce remains.
Pour the sauce over the cooked pasta and toss to coat.
Serve immediately with parmesan cheese or plant based parm.