Preheat your oven to 425°F (220°C).

On a baking sheet, toss together the olive oil, butternut squash, shallot, garlic, oregano, chili flakes, salt, and pepper. Spread evenly and roast for 20-25 minutes until the squash is tender.

Remove the garlic cloves from their skins and transfer them along with the roasted squash, shallot, and ricotta to a food processor. Blend until smooth. Season with salt and pepper to taste.

In a large, oven-safe skillet with sides, bring 3 1/2 cups of water to a boil. Add the pasta and cook, stirring often, for about 8 minutes or until al dente.

Stir the butternut squash puree into the cooked pasta. Add the milk or cream, Italian seasoning, spinach, and sun-dried tomatoes, mixing until combined.

Stir in the Gouda and Parmesan cheeses until melted and creamy.

Remove the skillet from heat and sprinkle the Fontina cheese evenly over the top. Transfer the skillet to the oven and bake for 15-20 minutes until the cheese is melted and bubbly.

Remove from the oven and let cool slightly before serving. Garnish with additional oregano or Parmesan if desired. Dig in and savor the cheesy, creamy goodness!

Substitute any of the cheeses with your favorites, such as mozzarella or Gruyère.

Add protein like cooked chicken or crispy bacon for a heartier dish.