Preheat your oven to 425°F (220°C). Cut the butternut squash in half, scoop out the seeds, and season it along with whole shallots with a drizzle of olive oil, salt, and black pepper. Wrap them in foil and roast for 30-45 minutes.

While the squash and shallots are roasting, mix 1 cup of panko breadcrumbs with 2 tablespoons of olive oil in a small bowl. Toss until evenly coated with oil.

Bring a large pot of salted water to a rolling boil. Add shell pasta and cook until al dente, approximately 8-10 minutes. Reserve about 1½ cups of pasta cooking water before draining.

Once the roasted squash and shallots are cool, scoop the flesh into a blender. Add 1 cup of almond milk, 1 tablespoon of balsamic vinegar, and seasonings. Blend until smooth and creamy.

In the same pot used for pasta, gently warm another cup of almond milk over medium heat. Stir in the squash puree and gradually whisk in the cheeses until melted and creamy. Fold in the cooked pasta.

Transfer the mixture into a greased baking dish and sprinkle the panko topping evenly across the surface. Broil for about 5-10 minutes or until the top is crispy and golden brown.

Let the dish rest for 15 minutes before serving. Scoop out generous portions to enjoy.