Preheat the oven to 400F
1 Medium butternut squash cooked
1 Tablespoon Olive Oil
Salt and Pepper
12 oz small pasta shells
1/2 cup whole milk
1 cup shredded Monterey Jack Cheese
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions. Drain and transfer to a large bowl.
Puree butternut squash with milk, fold into pasta.
Grease a 9-inch baking dish. Spread mixture evenly in the dish and top with cheese. Bake until the cheese is melted and the top is golden, 5 to 7 minutes. Let stand for 5 minutes before serving.