Roasting squash: 

1. Preheat oven to 425° degrees. Slice butternut squash lengthwise in half and scoop out seeds with spoon.
2. Lightly brush orange flesh of butternut squash with olive oil and place flat side down on parchment lined baking sheet
3. Bake for 40-50 minutes, until flesh is soft and mashable with fork
4. Remove skin from squash and place squash insides into a bowl and mash with fork or potato masher
5. Set aside 1 cup of mashed squash for recipe. Refrigerate or even freeze until ready to use

Mac & Cheese:

1. Bring water to boil for pasta and cook 1-2 minutes shorter time than what box directions state. I used Banza pasta and this equated to 6 minutes of cooking time vs. 8 minutes on box
2. Drain pasta and set aside
3. In a food processor or blender, add the cottage cheese and mix. This will help provide a smoother consistency for the mac and cheese. Set aside
4. In same pot (if you don't like more dishes) or another large pot, melt butter over medium heat and add onion and garlic powder. Mix until incorporated and fragrant about 15-20 seconds.
5. Quickly add the mashed butternut squash, cheddar cheese, parmesan cheese, cottage cheese and water to the butter mixture and stir until cheese has melted and all ingredients are incorporated, about one minute.
6. Add in the pasta and stir until fully covered in cheese mixture.
7. Salt to taste and enjoy!