Bring 4.5 cups of water to a boil over high heat in a medium pot. When it starts to boil, add in the butternut squash pieces. Cook for about 12-15 minutes or until tender. {You should be able to easily mush it.}

When the squash is soft, remove it with a slotted spoon {reserve the liquid in the pot for cooking the grits}, and place it into a blender or food processor. Blend until completely smooth and set aside.

Pour the water into a heat-proof liquid measuring cup and ensure that there are 4 cups of water remaining. If not, you can add just enough water to make 4 cups.

Return the remaining water to the pot and add the milk and salt. Bring the mixture up to a boil over high heat. As soon as it begins to boil, pour in the grits in a steady stream while whisking to ensure that there are no lumps. Continue to whisk for another minute and half until you can see it begin to thicken. Reduce the heat to medium-low and allow it to simmer, stirring every so often, until it's thickened -- about 5 minutes. {At this point, the lid or splatter screen might come in handy.}

Meanwhile, heat olive oil in a large skillet over medium high heat. When the oil is hot, add the shrimp and sprinkle with garlic powder, smoked paprika, salt and cayenne. Cook until the shrimp are opaque and cooked through. Keep warm in the skillet.

When the grits have finished cooking, stir in the butternut squash puree, shredded cheddar cheese and butter until everything is fully incorporated and smooth.

To serve, ladle the grits into a bowl and top with cooked shrimp. Garnish with chives, parsley or scallions if desired.