In a medium pot, bring 1 cup water to a boil. Once boiling, reduce to medium heat and add the butternut squash. Simmer 5-10 mins or until fork tender – how long will depend on if its fresh or frozen then thawed.

Turn off the heat then strain squash. Cool for 5 minutes then add to a blender with ¼ of broth and blend until smooth. Remove from the blender, transfer to a bowl and set aside.

Add cottage cheese to the blender and blend until smooth. Set aside

Cook the pasta according to the package. Reserve 1/2 cup of pasta water before straining the pasta and set aside.

Heat a large pan over medium heat, add the oil, onion and garlic and cook for 3-4 mins just until sautéed. Then add the milk, blended cottage cheese, cheddar cheese, gouda cheese and parmesan cheese. Stir until combined.

Add the blended butternut squash, thyme, paprika, cayenne pepper, salt and pepper. Simmer for 10 minutes.

Next add the cooked pasta and pasta water and mix to the large pan. Stir well to combine. Turn off the heat.

Transfer the mixture from the large pan to a 9-inch x 13-inch baking dish that’s lightly sprayed with cooking spray. Top with breadcrumbs and extra cheese. Broil for 4 mins until the top is golden brown then serve!