Step 1

Preheat oven to 400°F. Place squash and garlic cloves in a 9x13-inch baking dish; toss with 2 Tbsp. oil, and 1/2 tsp. each salt and pepper. Bake for 40 minutes, tossing once halfway through. Using the prongs of a fork, firmly press on garlic cloves to push roasted garlic out of skin. Lightly mash with fork.

Step 2

Cook pasta in boiling, salted water for 2 minutes LESS than package instructions, until very al dente. During final minute, stir in kale. Drain pasta and kale, and return to pot. Add tomatoes, cottage cheese, butternut squash and garlic, and remaining 1/2 tsp. each salt and pepper; stir to combine.

Step 3

Pour pasta mixture into the baking dish used to roast the squash. Scatter torn mozzarella cheese overtop.

Step 4

Rub sage leaves with remaining 1/2 Tbsp oil and arrange on top of pasta. Bake for 20 minutes, or until mozzarella is fully melted. Serve with freshly grated Parmesan, if desired.