Sage + White Cheddar Mac & Cheese Stuffed Acorn Squash

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. Tender roasted acorn

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.

Stuffed Acorn Squash Ingredients:

• Acorn Squash– a type of winter squash that is the shape of an acorn with a green/orange skin and fleshy yellow/orange interior. It has a mild, nutty flavor with a hint of sweetness, and a texture close to butternut squash. The mild flavor pairs well and balances the sharp white cheddar mac & cheese.
• Extra Virgin Olive Oil
• Rotini Pasta– a cork-screw shaped pasta that works well at catching all of the cheese sauce.
• Salted Butter
• Shallot– a small purple variety of onion. It has a milder, sweeter flavor than regular white onions.
• Garlic– always.
• Cream– half & half or whole milk. I tend to prefer half & half (a mix of cream and milk) as it is richer and creamier.
• All-Purpose flour– this is used to make a light roux that will thicken your cheese sauce.
• Ground Nutmeg– a warm nutty spice, close to cinnamon or all-spice in flavor. It is great at enhancing the flavor of cheese and dairy based dishes.
• Fresh Sage– an herb that can be found in a lot of autumn and winter dishes. The flavor is earthy with hints of citrus and mint.
• White Wine– white wine adds a much needed acidity to the mac & cheese and enhances the overall flavor.
• Chicken Broth
• Topping– Italian breadcrumbs, chopped pecans, fresh parsley, and a bit more butter.

Substitutions & Variations:

• Try adding sautéed mushrooms to mac & cheese for a variety in textures.
• For a meat-lovers version, this recipe works great with some crumbled browned sage sausage. Drain sausage of grease on a paper towel lined plate, and add to cheese sauce along with pasta.
• For a sweet, more flavorful squash, substitute acorn squash for butternut squash.
• For a less sharp cheese flavor, substitute half of the cheese for shredded mozzarella.
• Smoked Gouda also works great with this recipe.
• Other short cut pastas that are great for mac & cheese: cellentani, macaroni, radiatore, shells, and campanelle.

Equipment Needed:

Knife	Colander
Cutting Board	Whisk
9×13 Baking Dish	Cheese Grater
Large Pot	Cooking Utensils

How to Make Stuffed Acorn Squash:

• Roast Acorn Squash–
  • Preheat oven to 375F.
  • Cut acorn squash in half length-wise, and scoop out the seeds and stringy bits. 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.
  • Place squash cut side down on a parchment lined 9×13 baking dish and roast acorn squash for 40-45 minutes until interior flesh is tender.

• Prepare Mac & Cheese–
  • Bring a large pot of generously salted water to a boil. Add rotini pasta and cook according to the directions on the package. Using a colander, drain pasta and set aside.
  • In the same large pot, melt 3 tbsp of butter of medium- low heat. Add minced garlic, minced shallot, and fresh chopped sage. Cook 1-2 minutes until fragrant, stirring often.
  • Sprinkle garlic mixture with 3 tbsp of all-purpose flour and stir until well incorporated. Slowly whisk in chicken broth, whisking out any lumps of flour.
  • Whisk in white wine, followed by cream and ground nutmeg. Continue whisking for a few minutes until mixture has thickened slightly to the consistency of a thin-medium gravy.
  • If mixture does not start to thicken after 2 minutes, turn heat up slightly. Remove pot from heat, and fold in grated cheese. Stir until cheese has melted. Stir in rotini pasta and salt and pepper to taste.

• Construct and Bake:
  • Flip roasted squash over and stuffed each one with 1/4 of white cheddar mac & cheese. In a small bowl combine chopped pecans and Italian breadcrumbs.
  • Top each squash with about 1 tbsp of pecan mixture and 1/4 tbsp pad of butter. Bake stuffed acorn squash for 15-20 minutes more.
  • Top with finely chopped fresh parsley and a few cracks of pepper and enjoy.

Acorn Squash Leftovers:

• Store leftover stuffed squash in an airtight container. When properly stored in the refrigerator, leftovers will last for up to 3 days. Use your best judgement when consuming leftovers. If you notice any sour smell or odd mushy texture, discard.
• To reheat, preheat oven to 350F. Transfer leftovers to an oven safe dish, cover with a tent of foil, and bake 15-20 minutes until warmed through.

Tips & Recipe Notes:

• For a less sharp flavor, half of the cheese can be substituted with shredded mozzarella.
• For an extra cheesy topping, add a bit more shredded cheese before pecan topping.

Thanksgiving Recipes You Will Also Love:

• Classic Potato Bread & Spicy Sausage Stuffing– fluffy and buttery with a bit of crunch and spice.
• Bacon & Goat Cheese Green Bean Casserole– a decadent spin on a classic holiday casserole: This creamy, from scratch casserole is full of savory bacon and rich goat cheese, topped with crispy fried onions.
• Easy Cheese Stuffed Garlic-Butter Crescent Rolls– these easy dinner rolls come together in just 25 minutes and with only 6 easy to find ingredients. Garlicky, buttery golden crescent rolls oozing with melted mozzarella, perfect for any dinner table.

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