Step 1

Preheat the oven to 425 degrees F and grease an 8x8-inch pan.

Step 2

Bring a large pot of water to a boil.

Step 3

Add the squash and cook for about 10 minutes or until soft when poked with a fork. Use a large slotted spoon to transfer the squash to a blender, draining off all of the liquid.

Step 4

Add the milk, cheese, and 2 tablespoons butter to the blender with the squash. Puree until completely smooth.

Step 5

Meanwhile, bring the water back to a boil and cook the pasta according to package directions. Drain.

Step 6

Add the drained pasta to the prepared pan and stir in the cheese sauce. Sprinkle with the panko. Spray with olive oil.

Step 7

Bake for 10 minutes or until the top is golden brown and crispy. Serve warm.