Butternut Chicken Mac & Cheese

Preheat the oven to 400°F.

Wash the butternut squash, slice it lengthwise, remove the seeds, and place both halves cut‑side up in a large baking dish.

Slice the top off the garlic bulb to expose the cloves, add it to the dish along with the quartered yellow onion, drizzle with olive oil, and sprinkle evenly with the seasoning blend; loosely cover the garlic bulb with foil.

Bake uncovered for 50–60 minutes until the squash is fork‑tender, covering the top with foil if the onions brown too quickly.

While the vegetables roast, cook the chicken breast by your preferred method until it reaches 165°F, and cook the rigatoni according to package directions.

Allow the roasted squash to cool slightly, then blend 24 oz of the flesh with the softened garlic cloves, roasted onion, cottage cheese, skim milk, and bone broth until smooth and creamy.

Return the creamy butternut sauce to the baking dish, stir in the shredded sharp cheddar and grated Parmesan, then add the cooked shredded chicken and rigatoni, folding until everything is evenly coated.

Top with freshly grated mild cheddar and additional Parmesan, then bake at 400°F for 10–15 minutes.

For a golden crust, broil for 1–3 minutes, watching closely; remove, divide into 6 meals, and enjoy.