Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.

Spread the frozen diced butternut squash, chopped tomatoes, and sliced yellow onion on the baking sheet. Drizzle with olive oil and season with salt, black pepper, and thyme. Mix well.

Roast the vegetables for about 20 minutes until tender and caramelized, stirring halfway through.

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

Transfer the roasted vegetables to a blender and add the reserved pasta water. Blend until smooth and creamy.

Combine the drained pasta with the butternut squash sauce in a pot or mixing bowl, tossing until well coated.

Serve immediately, optionally topped with more black pepper or vegan Parmesan cheese.