Brush the interior flesh of the squash with a bit of extra virgin olive oil, a sprinkle of kosher salt, and a few cracks of pepper.
Cut acorn squash in half length-wise, and scoop out the seeds and stringy bits. Topping– Italian breadcrumbs, chopped pecans, fresh parsley, and a bit more butter. White Wine– white wine adds a much needed acidity to the mac & cheese and enhances the overall flavor. The flavor is earthy with hints of citrus and mint. Fresh Sage– an herb that can be found in a lot of autumn and winter dishes. It is great at enhancing the flavor of cheese and dairy based dishes. Ground Nutmeg– a warm nutty spice, close to cinnamon or all-spice in flavor. All-Purpose flour– this is used to make a light roux that will thicken your cheese sauce. I tend to prefer half & half (a mix of cream and milk) as it is richer and creamier. It has a milder, sweeter flavor than regular white onions. Shallot– a small purple variety of onion. Rotini Pasta– a cork-screw shaped pasta that works well at catching all of the cheese sauce. The mild flavor pairs well and balances the sharp white cheddar mac & cheese. It has a mild, nutty flavor with a hint of sweetness, and a texture close to butternut squash. 
Acorn Squash– a type of winter squash that is the shape of an acorn with a green/orange skin and fleshy yellow/orange interior.Squash stuffed with creamy sharp white cheddar mac & cheese made with fresh herbs and white wine, all topped with a buttery chopped pecan and breadcrumb topping. If you’re in need of an elegant vegetarian thanksgiving main dish, look no further than this Sage + White Cheddar Mac & Cheese Stuffed Acorn Squash.
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