- 30 minutes
- 15 minutes
Preheat oven to 400°F and grease a 13x9-inch glass pan or casserole dish. In a saucepan or deep skillet, bring squash, milk, onion and garlic to a boil. Reduce heat and simmer for 20 minutes, or until squash is soft when pierced with a fork. Meanwhile, cook pasta al dente, according to directions on box.
Remove squash mixture from heat and transfer to blender, pulsing until smooth and lifting the lid to allow some heat to vent every few seconds. Season with salt, pepper and garlic powder.
Transfer back to pan and, over low heat, gently fold in cheese and spinach. Cook until spinach is fully wilted. Combine butternut sauce and pasta in casserole dish, topping with panko bread crumbs.
Bake 10-15 minutes, or until bubbly and brown around the edges.