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Preheat oven to 425°F and line a baking sheet with parchment paper. Slice your squash and scoop out the seeds. Rub each half with olive oil and place skin side up. Roast for 45 minutes-1 hour, until very soft and tender (mine needed the full hour). Allow to cool a bit before scooping out and mashing into a smooth purée.
When squash is almost done, you can start to get your water boiling for your pasta. Generously salt the water before adding your pasta. Cook to al dente- I did 3 minutes less than what my package instructions called for. Drain and rinse with cold water to stop further cooking.
Meanwhile, make your cheese sauce. In a large skillet over medium heat, add your butter and your spices.
Add 1 cup of your mashed butternut squash purée and stir. Reduce heat slightly then slowly add your cream and milk, continuously whisking. Allow to cook for 2 minutes, then stir in your cheese until fully melted. Turn off heat and whisk in your yogurt.
Reduce oven temperature to 350. Add your pasta to a 9×13 baking dish, then stir in cheese sauce. Top with panko and fresh herbs. Bake for 15 minutes, then broil for 1-3 minutes to help the panko brown (be very careful not to burn!). Allow to sit for 5-10 minutes before serving and enjoy!