Preheat the oven to 400F

Add all your diced butternut squash to a baking tray, drizzle with the olive oil and add all your spices, salt and pepper so all the squash is coated evenly. Roast for 30-40 minutes or until fork tender. While the squash roasts, bring a large pot of salted water to a boil and then shred all your cheeses. When the butternut squash is done remove from the oven and add the pasta to the boiling water and cook until al dente reserving 1 ½ - 2 cups of the pasta water.

Add the butternut squash and the milk to a blender or processing equipment of choice. (If you don’t have one, you could also use a fork to very finely mash up the butternut squash by hand, but I do find that blending makes the sauce turn out much smoother.) Once blended and to a pan over medium low heat then add the pasta directly to the sauce. Top the pasta with 1/3 of the cheese and mix gently. Add about 2-3 Tablespoons of the pasta water and mix. Repeat these steps until all the cheese is finished, leaving a bit for garnish, and the consistency is how you like it.

Serve with topped with the remaining cheese and a sprinkle of red pepper flakes. Enjoy!