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stuffed acorn squash with mac and cheese

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
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Servings 4
Calories 620 kcal

Ingredients
  

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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