1
Drizzle the cubed butternut squash with olive and toss. Season with salt and pepper, then roast. Meanwhile, cook the pasta. Reserve some pasta water and drain.
2
Blend the roasted butternut squash, ricotta, and reserved pasta water. Season with salt and pepper.
3
Now, make the sauce. Add the pasta and toss to coat. Stir in some mozzarella and white cheddar. Then, season with salt and pepper.
4
Pour the pasta into a prepared baking dish. Top with remaining mozzarella cheese, Parmesan cheese, and Panko. Bake, then broil, and let it sit before serving.