Add enough water to the pan to cover the squash by at least a good 3 cm/1 inch. Bring to a brisk boil and add the pasta. Mix and let the pasta simmer until it is cooked al dente and has absorbed most of the water. (Add more water if the dish dries out before the pasta is cooked.) You can serve the dish rather soupy or wait until the water is almost completely absorbed. If you like, mix in some finely chopped parsley just a few minutes before serving.
Serve immediately, topped with grated cheese or not, as you prefer.
Notes
Good choices for winter squash include buttercup and kabocha varieties. For the pasta, use a short shape like tubetti (aka ditali) or good old elbow macaroni, or longer pastas like spaghetti or linguine, broken into short lengths.