Preheat your oven to 450°F (230°C).

In a large pot, bring salted water to a boil.

In a large mixing bowl, combine olive oil, salt, pepper, fresh thyme, and red pepper flakes. Toss in diced butternut squash, quartered plum tomatoes, and onion.

Spread the coated vegetables onto a baking sheet in a single layer and roast for 20-30 minutes.

While the vegetables roast, cook your penne pasta according to the package instructions, reserving about 1/2 cup of starchy pasta water.

Once the vegetables are fully roasted, transfer them to a blender. Add the reserved pasta water and blend until smooth and creamy.

Combine the hot, cooked penne with the blended butternut squash pasta sauce, stirring gently to coat.

Drizzle extra olive oil over the pasta and sprinkle with grated Parmesan cheese before serving warm.