Rinse and chop squash. Place it in a pot of water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until squash is soft.
Transfer squash to a blender or food processor and purée until smooth.
Meanwhile, prepare the pasta as directed on package for al dente.
In a large skillet, melt butter over medium heat. Add the flour and heat until bubbly, stirring constantly to avoid burning. Add milk and stir again until bubbly.
Stir in 1/2 cup of squash purée. Add cream cheese and whisk until smooth. Add salt, spinach, and roughly chopped artichokes. Stir and heat through.