Slice the squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil and sprinkle with salt and pepper. Place on the baking sheet. Roast for 40-45 minutes, or until the squash is soft.
Bring a large pot of salted water to a boil. Prepare the Veggiecraft Sweet Potato Penne according to the package instructions, cooking until al dente. Reserve 3/4 cup of the pasta water before draining.
Scoop out the flesh of the squash and add to a blender along with the pasta water, remaining tablespoon of oil, onion powder, garlic powder, salt, and pepper. Blend until creamy.
Pour the cream into the empty pasta pot and heat on medium. Whisk in the squash sauce and cook, stirring regularly, for 3-5 minutes. If the mixture starts to simmer, turn the heat down.
Add the cheese in two batches, stirring well after each addition, ensuring the cheese is fully melted.