Roasted Acorn Squash Mac & Cheese
Warm, creamy, and comforting, this Roasted Acorn Squash Mac & Cheese is a cozy twist on a classic favorite. Sweet, caramelized acorn squash adds a velvety texture and a touch of natural sweetness, balancing out the richness of the cheese sauce. Roasting the squash brings out its deep, earthy flavors, creating a perfect pairing with the gooey, melty cheese. Topped with a crunchy breadcrumb topping for that perfect bite, this dish is a family-friendly crowd-pleaser that’s both indulgent and nourishing. Whether you're looking for a cozy fall meal or a unique twist on mac & cheese, this recipe is sure to satisfy both kids and adults alike!
Ingredients:
1 medium acorn squash, peeled and cubed
1 tbsp olive oil
protein of your choice, I used steak (cooked and cut into bite-sized pieces)
6 tbsp butter, melted
garlic salt and pepper, to taste
smoked paprika, to taste
Italian seasoning, to taste
1 ½ cup shredded white cheddar cheese,
1 ½ cup shredded smoked gruyere cheese
1 1/2 cup of whole milk, if the sauce isn’t thin enough
1 cup of breadcrumbs
1 lb penne pasta, or any pasta of your choice (cooked)
Directions
Preheat oven to 400 degrees Fahrenheit.
In a medium bowl, add your cubed acorn squash, olive oil, garlic salt, pepper, smoked paprika, and Italian seasoning. Toss the acorn squash until it’s covered in oil and seasonings. Place it on a baking sheet and spread it out so it’s not over-crowded.
Bake squash for 15 minutes or until fork tender, take out of oven and set aside.
Reduce heat to 375 degrees Fahrenheit.
Meanwhile, cook your pasta (per the instructions on the box) as well as your protein if you haven’t already. Once your pasta is cooked, drain and set aside.
In a blender, add your squash, melted butter, 1/2 cup of whole milk and puree until your desired consistency. *** I didn’t add more seasonings just yet, the cheese is naturally salty.
In a pot, on medium heat, add your pureed squash mixture. Stir in the other cup of whole milk, and both cheeses to the squash mixture. Continue to mix until well-combined. The sauce should be thick, if not, add more cheese. Carefully stir in your cooked pasta and protein. Mix again until pasta and protein are coated. *** Add more seasoning to taste.
Turn off stove, and carefully pour your mac and cheese in a 9x13 oven safe pan. Add more shredded cheese if desired and add your breadcrumbs.
Bake for 15 minutes or until the top of the mac and cheese is golden brown. Let it sit for 10 minutes before serving, and enjoy!