1. Center a rack in the oven and heat to 400 degrees. In a large bowl, combine squash, oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat. Transfer to a parchment-lined baking sheet and roast until tender and lightly browned, 25 to 30 minutes.
2. While squash is roasting, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until just tender, 10 to 12 minutes. Drain pasta and transfer to a large bowl; stir in spinach and set aside.
3. Melt butter in now-empty pot over low heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Increase heat to medium and slowly whisk in 1/4 cup milk, stirring until mixture becomes a smooth paste; whisk in remaining milk.
4. Whisk in Parmesan cheese and cheese powder and continue to cook, stirring frequently, until mixture is the consistency of heavy cream, about 5 minutes.
5. Heat broiler. Remove pot from heat and whisk in cheddar cheese until melted. Add pasta-spinach mixture and squash and use a spoon to fold gently into cheese sauce until combined. Season with salt and pepper to taste and transfer to a lightly greased 9x13" baking dish (or individual 6-oz. ramekins). Sprinkle surface evenly with breadcrumbs and broil until golden brown and bubbling, 1 to 2 minutes.
Source: Hannaford fresh Magazine, September - October 2016