Stuffed Acorn Squash with White Cheddar Mac & Cheese

This Stuffed Acorn Squash is made by roasting the squash until tender and filling it with savory sage infused white cheddar mac. Topped with butter and chopped pecans then baked until golden.

Why You'll Love this Stuffed Acorn Squash:

• The harmonious blend of mac & cheese and roasted acorn squash. Blending rich comfort food with tender fresh veg.
• It's a gorgeous dish. Whether you're just cooking for your family or hosting a gathering, this stuffed acorn squash looks just as impressive as it tastes.

Key Ingredients:

• Acorn Squash: This winter squash has a mild, nutty flavor with a subtle sweetness, similar to butternut squash but lighter in flavor. Roasted until tender.
• White Cheddar Mac & Cheese: Homemade mac made from short-cut pasta (I like rotini), garlic, cream, white cheddar, nutmeg, and sage.
• Topping: Consists of Italian breadcrumbs, chopped pecans, fresh parsley, and butter, adding a crunchy texture and additional layers of flavor to the finished dish.

Dietary Swaps:

• Gluten-Free: Swap pasta & flour for gluten-free versions. Ensure the chicken broth is also labeled gluten- free.
• Dairy-Free: Use your favorite dairy free mac & cheese (we love Goodles or Annies) and swap the butter for a dairy- free version.
• Nut-Free: Omit the nuts in the topping.

Recipe Variations:

• Add extra veggies to the mac, such as sauteed mushrooms.
• Make it meaty, by adding cooked ground sausage or bacon to the mac and cheese.

Tips & Recipe Notes:

• Roast squash cut side down. This creates an enclosed environment for the squash to steam and become tender as well as caramelize the edges.
• Shred cheese fresh from the block. Pre-shredded cheese is often coated in an anti-caking agent that affects melt.
• Store leftovers in an airtight container for up to 3 days.

More Recipes You Will Love:

• 5-Cheese Baked Mac & Cheese
• Cheesy Pumpkin & Sage Sausage Stuffed Pasta Shells
• Pesto Chicken Pasta Bake
• Garlic & Herb Boursin and Pasta
• Rotel Chicken Spaghetti
• Classic Cheesy Tuna Casserole with Green Beans

Recipe

Stuffed Acorn Squash with White Cheddar Mac

This Stuffed Acorn Squash is made by roasting the squash until tender and filling it with savory sage infused white cheddar mac. Topped with butter and chopped pecans then baked until golden.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course

Servings 4

Calories 620 kcal

Ingredients

  

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For the Roasted Acorn Squash

• 2 acorn squash
• 1 tablespoon extra virgin olive oil
• Kosher salt to taste
• Fresh cracked black pepper

For the White Cheddar Mac & Cheese

• 2 cups rotini pasta
• 3 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 1 tablespoon minced shallot
• 1 tablespoon minced garlic
• 1 tablespoon fresh sage finely chopped
• ⅛ teaspoon ground nutmeg
• ½ cup chicken broth
• 2 tablespoons white wine
• 1 cup half & half or whole milk
• 1½ cups white cheddar cheese shredded

Toppings

• ¼ cup chopped pecans
• 1 tablespoon Italian breadcrumbs
• 1 tablespoon salted butter cut into small pats
• Fresh flat-leaf parsley for garnish

Instructions

 

Roast the Squash

• Preheat oven to 375°F.
• Halve squash lengthwise and remove seeds. Brush with olive oil and season with salt and pepper.
• Place cut-side down on a parchment-lined baking dish. Roast 40-45 minutes until tender.

Make the Mac & Cheese

• Cook pasta in salted water according to package directions. Drain and set aside.
• Melt butter in a pot over medium-low heat. Add shallot, garlic, and sage. Cook 1-2 minutes.
• Sprinkle in flour and stir to combine.
• Slowly whisk in broth, then wine, cream, and nutmeg. Cook until slightly thickened.
• Remove from heat and stir in cheese until smooth. Add pasta and season to taste.

Assemble & Bake

• Flip squash upright and fill each half with mac & cheese.
• Mix pecans and breadcrumbs; sprinkle over squash and add a small pat of butter.
• Bake uncovered 15-20 minutes until golden.
• Garnish with parsley and cracked pepper before serving.

Notes

• Roast squash cut side down. This creates an enclosed environment for the squash to steam and become tender as well as caramelize the edges.
• Shred cheese fresh from the block. Pre-shredded cheese is often coated in an anti-caking agent that affects melt.
• Store leftovers in an airtight container for up to 3 days.
• Nutrition values are an estimate only. 

Nutrition

Calories: 620kcalCarbohydrates: 52gProtein: 2gFat: 38gSaturated Fat: 13gCholesterol: 60.7mgSodium: 720mgFiber: 6gSugar: 9g

Keyword stuffed acorn squash

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