* Preheat oven to 400 degrees.
Cut butternut squash in half and place squash cut side up on a parchment paper lined cookie sheet.
Bake for 45 minutes.
Remove from oven and scoop out the seeds.
Scoop the roasted squash into a small bowl.
Preheat oven to 350 degrees.
In a small saucepan melt the butter.
Add onions and sauté on low until onions are soft.
Add the arrowroot starch and stir to combine.
Slowly add the milk and whisk to combine.
Increase heat to low-medium and cook until sauce thickens.
Once thickened, add shredded cheddar cheese.
Remove from heat.
In a stockpot cook gluten free pasta according to package directions.
Drain.
In a large bowl add the thawed spinach, roasted butternut squash, pasta and cheese sauce.
Stir.
Pour mixture into a baking dish.
Sprinkle the shredded parmesan over the top of the pasta dish.
Bake pasta in oven for 30 minutes.
Remove and enjoy!