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Stuffed Acorn Squash Mac and Cheese

Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium acorn squash halved and seeded
  • 2 tablespoons olive oil
  • 8 ounces elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup panko breadcrumbs
  • Fresh parsley for garnish

Method
 

  1. Preheat oven to 400°F; line a baking sheet with parchment.
  2. Brush squash cut sides with oil; season with salt and pepper. Place cut-side down on sheet.
  3. Roast 35-40 minutes until tender and caramelized; flip and set aside.
  4. Meanwhile, cook macaroni according to package until al dente; drain and set aside.
  5. Melt butter in a saucepan over medium; whisk in flour and cook 1 minute.
  6. Gradually whisk in milk constantly about 4-5 minutes until thickened.
  7. Remove from heat; stir in cheddar, Parmesan, thyme, salt, and nutmeg until smooth.
  8. Scoop about 1/4 cup squash from each half; mix into sauce, then fold in macaroni.
  9. Divide macaroni among four squash halves; sprinkle with panko.
  10. Broil 2-3 minutes until breadcrumbs are golden brown; garnish with parsley and serve.