Pre-heat oven to 375°.

Microwave squash on high for 3 minutes in the microwave.

Peel the squash, then cut each of the ends off.

Cut the squash lengthwise, scoop out the seeds, and discard the seeds.

Slice the squash into ½ inch thick slices, then dice into ½ inch cubes.

Line a baking sheet with parchment paper and spread diced squash onto the sheet in an even layer.

Spray the squash with olive oil cooking spray, season with salt and pepper.

Bake in the oven for 35 minutes, until fork tender.

Add roasted squash to a food processor and blend until smooth. Set aside.

Cook rotini noodles according to package instructions and set aside.

Heat large skillet over medium low heat and add butter.

Slowly add flour, whisking continuously, and cook 1 minute.

Slowly add milk and broth, whisking continuously to break up any clumps and let thicken.

Add 1 teaspoon salt, 1 teaspoon pepper, garlic powder, onion powder, cayenne pepper, and Louisiana hot sauce.

Add cheddar cheese and stir until melted.

Add pureed butternut squash and mix until combined.

Turn off heat and add cooked rotini to the skillet. Mix well.

Pour pasta into a casserole dish and spread into an even layer.

In a small bowl, mix breadcrumbs, parmesan cheese, and smoked paprika.

Sprinkle top with breadcrumbs mixture.

Bake for 15 minutes, until bubbly.

Garnish with green onions and crumbled bacon.