Peel the butternut squash and remove the seeds. Then, cut the butternut squash into even-sized cubes or use pre-chopped butternut squash. Also, slice the red bell pepper, dice the onion, and chop the celery.

Add the chopped butternut squash, red bell pepper, onion, and celery to a large bowl. Then, add pepper, garlic, oregano, basil, thyme, olive oil, and half of the salt (1/2 teaspoon) to the bowl. Save the other half of the salt to add to the sauce later. Thoroughly mix these ingredients.

Add the ingredients in the large bowl to a sheet pan with parchment paper and spread them evenly. Bake them at 400° F for 30 minutes or until the butternut squash is fully cooked. The butternut squash is done when a fork easily goes through it.

While these ingredients are roasting, add the chopped sun-dried tomatoes to a heat-safe bowl. Then, pour enough hot water into the bowl to cover the sun-dried tomatoes, about two tablespoons. Let the sun-dried tomatoes soak and rehydrate while the ingredients roast.

Once roasted, transfer the roasted ingredients to a heat-safe blender. Then, add the diced fire-roasted tomatoes and remaining salt to the blender. Also, add the sun-dried tomatoes and the water they soaked in, don’t drain the water. Optional: Add nutritional yeast for a slightly cheesy flavor. Thoroughly blend all of the ingredients until the sauce is smooth.

Heat the sauce in a saucepan over medium-low heat on the stove until warm. Also, add your rinsed and drained cooked pasta or pasta alternative to the saucepan. Mix the pasta with the sauce, top with optional red pepper flakes, and enjoy!