Cook pasta according to package directions and set aside.
Bring 1/2 cup vegetable broth to a boil. Add cubed buttenut squash and cover and reduce heat to medium.
Simmer squash about 8-10 minutes till can easily be pierced with a fork
Remove from heat and blend in food processor or high powered blender till it's pureed and set aside.
Meanwhile melt butter in large sauce pan over medium heat.
Add garlic and cook approximately 1 minute.
Then add thyme, dried mustard, and cornstarch and stir till incorporated forming a roux.
Add butternut squash puree, half & half cream and continue to cook about 6-8 minutes or until the sauce is starting to thicken.
Turn down heat to low and add shredded cheese and stir till melted.
Add cooked pasta and combine.
Serve immediately or keep warm.