1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper, then roast for 25–30 minutes until tender and caramelized.

2. Transfer roasted squash to a blender and puree until smooth.

3. Bring a large pot of salted water to a boil. Cook pasta until just al dente, drain, and reserve 1/2 cup pasta water.

4. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.

5. Slowly whisk in milk or cream until the mixture thickens, about 4–5 minutes.

6. Stir in pureed squash, garlic powder, and nutmeg until smooth.

7. Reduce heat and add shredded cheddar and mozzarella, stirring until melted. Thin with reserved pasta water if needed.

8. Fold pasta into the sauce and transfer to a 9×13 baking dish. Sprinkle with Parmesan or extra cheese.

9. Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden brown.

10. Let rest for a few minutes before serving. Garnish with fresh herbs or a breadcrumb topping if desired.