Sheet Pan Butternut Squash Pasta | Great Jones

Ingredients

• 1 medium butternut squash (about 2½ pounds)
• 2 tablespoons of olive oil, divided
• 1½ teaspoons of kosher salt, divided (plus more as needed)
• Freshly ground black pepper
• 6 cloves of garlic (not peeled)
• 1 cup Panko breadcrumbs
• 2 ounces of freshly grated Parmesan cheese (1 cup), divided
• 1 pound of dried short pasta, such as rigatoni
• 1 cup of whole milk cottage cheese
• ¼ teaspoon of ground nutmeg
• Pinch of cayenne pepper
• ½ cup to 1½ cups of low-sodium vegetable broth
• Fresh thyme leaves, for serving