Butternut Squash Protein Pasta Sauce

1: Preheat the oven to 425°F.

2: Boil a pot of water to cook the pasta shape of your choice and salt it well.

3: On a nonstick baking sheet, add the cubed butternut squash, quartered tomatoes, onion, and garlic bulbs with tops cut off.

4: Drizzle with avocado oil and season with salt, pepper, and paprika.

5: Toss to combine and place the garlic bulbs with open cloves facing upward.

6: Add the rosemary and thyme, then roast at 425°F for one hour, tossing halfway through.

7: After an hour, nestle the chicken sausages onto the baking sheet and bake for another 15-20 minutes until golden.

8: Remove the sausages and herbs from the baking sheet and set aside.

9: Add the roasted veggies to a blender, along with the reserved pasta water and cottage cheese.

10: Blend until the sauce is smooth and creamy.

11: Combine the sauce with the cooked pasta to coat.

12: Season with more salt and pepper to taste, then add in the cut chicken sausage.

13: Enjoy, optionally topped with microgreens and chili pepper flakes.