Pumpkin Mac and Cheese

To cook the pumpkin, cut the stem off of your pumpkin or squash. Cut the pumpkin (butternut or acorn squash) in half. I find that it helps to microwave it for a minute or two first. Using a spoon (or clean hands), scoop out the seeds into a bowl. Place the pumpkin pieces face down on a cookie sheet with sides (or a cake pan would work as well.) Pour an inch or so of water in the pan. Place the pumpkin into a 350ºF oven. Bake for 30 minutes or until the outer shell looks puckery, and the “meat” is tender. When the pumpkin (or squash) is cooked, remove from oven, and allow to cool. When cooled, scoop out 1/2 cup for the mac. Scoop out the remainder and keep in an airtight container in the refrigerator for another use.

In a medium pot, combine the pumpkin, cheese, milk, onion powder, salt, parsley, and chicken (if desired). Over low heat, stir until combined.

Add the cooked pasta and stir until the pasta is completely covered.