Preheat the oven to 425oF. Line a large sheet pan with parchment paper.

Slice the ends off the squash, then slice down the middle. Scoop out the seeds and discard.

Drizzle with olive oil and season each side with a generous pinch of salt and black pepper.

Bake cut-side down until the squash is very soft and tender to a fork, 25 to 30 minutes. If your squash is very large, cut into quarters, or roast for up to 45 minutes.

Meanwhile, cook the lasagna noodles to al dente, according to package instructions. Drain and add back to the pot. Drizzle with olive oil to prevent sticking.

Prepare the sausage: Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the ground chicken sausage and cook until browned all over, breaking up into small crumbles as it cooks, 5 to 7 minutes. Remove from the heat and set aside to cool for 10 minutes.

When the squash is done, scoop the flesh out and add to a large bowl. Mash with a fork until no large pieces remain. Alternatively, blend in a food processor or blender until smooth.

Prepare the lasagna roll ups: Lower the oven to 400oF and grease a 9×13 baking dish.

Add the cottage cheese, basil, garlic powder, oregano, salt, black pepper, sage, and nutmeg to a blender or food processor and blend until completely smooth, about 60 seconds. Divide evenly between two bowls, about 1 cup each.

Add the cooked and cooled chicken sausage, one cup of the cottage cheese mixture, the spinach, parmesan cheese, and 1 cup of the mashed butternut squash to a large bowl. Mix to combine.

One at a time, place a lasagna sheet on the baking dish and add 3 to 4 tablespoons of the sausage and cottage cheese mixture to one end of the sheet. Carefully roll from back to front until tightly closed. Slide gently to one end of the baking dish. Continue this process until you have 12 rolls arranged in two rows of six.

Evenly spread the remaining 1 cup cottage cheese mixture over top of the rolls. Drop spoonfuls of the remaining mashed butternut squash and sprinkle the mozzarella over top.

Bake until the cheese is melted, about 7 minutes. Increase the oven to high broil and broil until bubbling and brown on top, 2 to 3 minutes.

Cool for about 5 minutes before serving. Divide the roll ups evenly among four or six plates.