Begin by boiling chopped butternut squash in a medium pot of salted water over high heat. Cook the squash for about 12-14 minutes or until tender, then drain.

Using the same pot, fill it with fresh water and bring it to a rolling boil. Add your short pasta and cook until just short of al dente, about 7-9 minutes. Drain the pasta.

In a blender, combine the boiled butternut squash with the milk, paprika, salt, and pepper. Blend on high until smooth, about 30-45 seconds.

Transfer the squash sauce back into the pot used for the pasta. Heat over medium until warmed through, then gradually add in the cheddar cheese, mixing until melted.

Incorporate the drained pasta into the cheese sauce, stirring continuously until evenly coated. Cook for an additional minute on low heat and serve immediately.