I’ve said it once and I’ll say it again, I love hiding vegetables in everything! From entrees like cauliflower mac ‘n cheese to desserts like butternut squash bundt cake, there’s nothing better than a delicious food that has a hidden vegetable. You’d never know!
Well, in this acorn squash mac ‘n cheese, it’s kind of hard to hide that the squash is in the mac ‘n cheese because I put it right back into the squash shell. But, I think it’s so fun to have individual servings and using the natural bowl of the acorn squash! Ya know?
The acorn squash gives the mac ‘n cheese a wonderful orange color and adds to the creaminess of the dish. I think the only thing that I’d change for next time is putting parmesan on the top instead of mozzarella. It would cut better when you dig into the dish. 😀
Have a great weekend! It’s hard to believe that next week is Thanksgiving!!!! Where has the time gone?
Acorn Squash Mac N Cheese
Ingredients
Method
- Preheat the oven to 425°F.
- Cut the acorn squash in half and scoop out the seeds.
- In an 8" square dish, lay the squash halves insides-down and pour 1/2" of water in. Bake for 30-60 minutes until the squash is tender inside.
- Meanwhile, prepare the sauce and noodles: Cook your noodles according to the packaged instructions.
- In a sauce pan, melt the butter. Once the butter is melted whisk in the flour until combined.
- Whisk in the milk until completely incorporated and it begins to thicken.
- Once thickened, remove from the heat and add in the cheddar cheese. Stir until blended.
- By this time the acorn squash should be done. Scoop out the insides of the squash into the cheese mixture. Whisk to combine.
- Add in the cooked noodles to the cheese sauce.
- Scoop the cheese covered noodles into the acorn squash shells.
- Sprinkle the panko and mozzarella on top.
- Empty the water that is in the 8" square dish. Place the acorn squash back in the square dish.
- Bake for another 15-20 minutes until golden brown on the top. Serve warm.
