Preheat oven to 425° F.

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

Pop the garlic cloves out of their skin. Add the roasted butternut squash, shallot, garlic, and ricotta to a food processor. Puree until smooth. Season with salt and pepper.

In a large, oven-safe skillet, bring 3 1/2 cups water to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, about 8 minutes.

Stir in the pureed butternut squash mixture. Add the milk or cream, Italian seasoning, spinach, and sun-dried tomatoes, stirring to combine.

Stir in the gouda and parmesan until melted.

Remove from heat and top with the fontina cheese. Bake for 15-20 minutes, or until the cheese is melted and gooey.

Serve and enjoy!