Ingredients:

• 16oz diced butternut squash
• 5 cups fresh tomatoes- cherry tomato
• ½ yellow onion
• 2 cloves garlic- chopped
• 2 tbsp olive oil
• 1 tsp salt
• ¼ tsp white pepper
• 1 tsp fresh thyme
• 1 tsp fresh chopped basil
• 1/3 cup water
• Pinch crushed red pepper. Add more if desired.

Instructions:

1. Preheat oven to 450F and line a baking sheet with parchment paper
2. Place cubed butternut squash, chopped tomatoes, sliced onion, and garlic on the baking sheet
3. Drizzle olive oil on top and season with salt, pepper, thyme, and basil
4. Mix to cover the vegetables evenly with oil and seasonings
5. Bake at 450F for 20 minutes
6. While the veggies bake, cook pasta according to package instructions.
7. Take the cooked veggies hot from the oven and blend with the water until a smooth sauce remains
8. Pour the sauce over the cooked pasta and toss to coat
9. Serve immediately with parmesan cheese or plant-based parmesan.