The Bottom Less Pit

For the Acorn Squash
Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper
Cut the four acorn squashes in half, then use a spoon to remove the seeds
Place the squashes skin side down on the prepared baking sheet
In a small bowl, whisk together the olive oil, garlic powder, black pepper, paprika, dried thyme, and salt
Pour the olive oil mixture over the squashes, then flip the squashes to they are skin side up
Bake for 45 minutes, then allow to cool for 10 minutes
Use a spoon to carefully scoop the insides of each acorn squash (do not discard the skins), then place the insides in a food processor
Pulse for 1-2 minutes until smooth
Save one cup of pureed acorn squash for the Mac N’ Cheese Sauce and set the rest to the side
For the Mac N’ Cheese
Cook the pasta according to the box instructions, then drain the liquid from the pot after the pasta has cooked thoroughly
In a medium sized saucepan, add the butter and cook over medium-low heat
Add the flour one tablespoons at a time, whisking continuously
Slowly add the milk to the saucepan, whisking courteously. Make sure the béchamel thickens before adding more milk.
Once the béchamel sauce is thick (should coat the back of a spoon), slowly fold in the cheese
After all of the cheese has been added to the sauce, mix in the 1 cup of pureed acorn squash
Whisk until the squash is thoroughly combined, then add the spices
Finally, pour the cheese sauce over the cooked pasta
Stir to thoroughly coat the pasta and evenly distributed the cheese sauce
Use a spoon to scoop the pasta into the inside of each acorn squash
Top with freshly grated parmesan, smoked paprika, and parsley