Roasted Squash Shells and Cheese

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1 medium (1 to 1 1/2 pounds) butternut squash, peeled and cut into a 1-inch dice (about 4 cups)

1 small (6 to 7 ounces) yellow onion, 1-inch dice (about 1 cup) 

2 tablespoons olive oil 

1 1/4 teaspoon kosher salt, plus more for pasta water 

Freshly ground black pepper 

3/4 teaspoon ground paprika 

1/2 teaspoon dried mustard 

1/8 teaspoon freshly grated nutmeg 

1-pound box of medium shells pasta 

1 1/2 cups (360 grams) low-sodium vegetable broth 

2 cups (220 grams) shredded sharp yellow Cheddar  

Sriracha, for topping