1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup pasta water, then drain.

2. Heat olive oil or butter in a skillet over medium heat. Add butternut squash and sauté 2–3 minutes until lightly golden.

3. Add vegetable broth, cover, and simmer 12–15 minutes until squash is tender.

4. Transfer squash to a blender, add milk and Dijon mustard, and blend until smooth. Add more milk or broth if too thick.

5. Return squash puree to the skillet over low heat. Gradually stir in cheddar, gouda, and Parmesan until cheese melts and sauce is silky.

6. Stir in cooked pasta, coating evenly. Add reserved pasta water by tablespoons if sauce is too thick.

7. Season with additional salt, pepper, nutmeg, or garlic powder to taste.

8. Serve immediately, topped with toasted breadcrumbs and fresh herbs if desired.

9. To reheat, warm on low heat with a splash of milk or broth, stirring until creamy.