Reprinted Start Fresh by Tyler Florence. Copyright (c) 2011 by Tyler Florence. By permission of Rodale, Inc.

Photo by John Lee

Ingredients

1 medium (1 to 11⁄2 pounds) butternut squash, halved lengthwise, seeds removed
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
12 ounces small pasta shells
1⁄2 cup whole milk
1 cup shredded Monterey Jack cheese

Directions
1. Preheat the oven to 400 degrees.
2. Place the squash, cut-side up, on a baking sheet. Drizzle with the olive oil and season with salt and pepper. Bake until tender when pierced with a fork, 30 to 40 minutes. Remove the squash from the oven and allow to cool for 5 or 10 minutes. Leave the oven on and reduce the temperature to 350 degrees.
3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions, or until just al dente. Drain the pasta and transfer to a large bowl.
4. When the squash is cool enough to handle, use a spoon to scoop the flesh into a food processor. Add the milk and puree until smooth. Add the squash puree to the pasta and fold together with a rubber spatula until combined. Grease a 9-inch square or round baking dish. Spread the pasta mixture evenly in the dish and top with the cheese. Bake until the cheese is melted and the top is golden, 5 to 7 minutes. Let stand for 5 minutes before serving.

Makes 4 to 6 adult servings or 8 kid servings