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1.Add 2 to 3 inches of water to a pot that fits a steamer basket, place the cubed butternut squash in the steamer basket, and bring the water to a boil. Reduce heat to medium, and cook squash until fork tender (10 to 15 minutes).
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2.While the squash steams, fill a large pot with water and bring to a boil. Add pasta, and cook until al dente, as per package instructions. Drain when complete. Time it to finish just after your squash is cooked.
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3.Chop the rest of the vegetables and ham, and grate the cheese while the squash and pasta cook.
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4.Heat a large frying pan over medium heat. Add 1 tbsp butter and the mushrooms. Saute until golden brown. Remove mushrooms and set aside.
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5.In the same pan, add the rest of the butter, onions and garlic. Saute for a few minutes, until the onions are translucent. Stir in the mustard, then sprinkle with flour. Cook for a minute, stirring the entire time.
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6.Add milk and cooked butternut squash, whisking to combine. Allow to cook until sauce thickens. Using an immersion blender, puree sauce until smooth. Whisk in shredded cheddar until smooth. Add chopped ham, and season with salt and pepper.
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7.In the large pot you cooked the pasta in, add the drained pasta, sauce, cooked mushrooms and baby spinach. Stir to combine.
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8.Divide amongst serving bowls and top with crumbled goat cheese and chopped parsley, if desired.
