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Sage and White Cheddar Mac & Cheese Stuffed Acorn Squash with Chopped Pecans in baking dish.

Sage + White Cheddar Mac & Cheese Stuffed Acorn Squash

An elegant vegetarian thanksgiving main dish: tender roasted acorn squash stuffed with creamy white cheddar mac & cheese, fresh herbs, white wine, and chopped pecans.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American, Southern
Servings 4

Equipment

  • Knife
  • Cutting Board
  • 9x13 Baking Dish
  • Large Pot
  • Colander
  • Whisk
  • Cheese Grater

Ingredients
  

  • 2 acorn squash
  • Extra virgin olive oil
  • 2 cups rotini pasta
  • 3 tbsp salted butter plus 1 tbsp for topping
  • 3 tbsp all-purpose flour
  • 1 tbsp minced shallot
  • 1 tbsp minced garlic
  • 1 tbsp fresh sage finely chopped
  • 1/8 tsp ground nutmeg
  • 1/2 cup chicken broth
  • 2 tbsp white wine
  • 1 cup cream half & half or whole milk
  • 1.5 cups white cheddar cheese shredded
  • 1/4 cup pecans chopped
  • 1 tbsp Italian breadcrumbs
  • Kosher salt to taste
  • Fresh cracked pepper
  • Fresh flat-leaf parsley for garnish

Instructions
 

  • 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 9x13 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.

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.
Keyword acorn squash, dry white wine, fresh sage, garlic, holiday recipe, mac and cheese, shallot, thanksgiving recipe, vegetarian, white cheddar
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