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 onions across the prepared baking sheet.

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

Place the baking sheet in the oven and roast the vegetables for about 20 minutes until tender and caramelized.

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

Once roasted, transfer the vegetables to a blender along with reserved pasta water and blend until smooth.

Pour the creamy sauce over the drained pasta, toss to combine, and serve hot.