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Acorn squash casserole with cheese for mac#
Acorn squash casserole with cheese skin#
Acorn squash casserole with cheese mac#

While you can use a different color onion or squash, I personally like to keep to the yellow theme. The results were amazing and I can’t wait to make some dips with the same method! Here’s everything you’ll need: To mimic the texture, I whipped low fat cottage cheese in a food processor. Traditional southern squash casserole calls for both mayonnaise and sour cream. Other veggie-forward sides we enjoy include these Super Crispy Mashed Potato Pancakes, my Mini Spinach Pies with Whipped Ricotta, and a gathering favorite… Refreshing Vietnamese Spring Rolls. Summer squash is pretty popular all year long… so I thought I’d revamp a winter classic into a spring favorite. Holidays, family get togethers, cold weather… it’s the best! However, half the year in Carolina we bask in the sun and tend to crave something a little lighter. This one is my healthier version for spring & summer!

Top with finely chopped fresh parsley and a few cracks of pepper and enjoy.You can’t live in the south without a yellow squash casserole in your cooking rolodex.

Bake stuffed acorn squash for 15-20 minutes more.

Top each squash with about 1 tbsp of pecan mixture and 1/4 tbsp pad of butter.

In a small bowl combine chopped pecans and Italian breadcrumbs.

Acorn squash casserole with cheese mac#

Flip roasted squash over and stuffed each one with 1/4 of white cheddar mac & cheese.Stir in rotini pasta and salt and pepper to taste. Remove pot from heat, and fold in grated cheese. If mixture does not start to thicken after 2 minutes, turn heat up slightly.Continue whisking for a few minutes until mixture has thickened slightly to the consistency of a thin-medium gravy. Whisk in white wine, followed by cream and ground nutmeg.Slowly whisk in chicken broth, whisking out any lumps of flour. Sprinkle garlic mixture with 3 tbsp of all-purpose flour and stir until well incorporated.Cook 1-2 minutes until fragrant, stirring often. Add minced garlic, minced shallot, and fresh chopped sage. In the same large pot, melt 3 tbsp of butter of medium- low heat.Using a colander, drain pasta and set aside. Add rotini pasta and cook according to the directions on the package. Bring a large pot of generously salted water to a boil.Place squash cut side down on a parchment lined 9×13 baking dish and roast acorn squash for 40-45 minutes until interior flesh is tender.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. Cut acorn squash in half length-wise, and scoop out the seeds and stringy bits.

Acorn squash casserole with cheese for mac#

Other short cut pastas that are great for mac & cheese: cellentani, macaroni, radiatore, shells, and campanelle.

Smoked Gouda also works great with this recipe.

For a less sharp cheese flavor, substitute half of the cheese for shredded mozzarella.

For a sweet, more flavorful squash, substitute acorn squash for butternut squash.

Drain sausage of grease on a paper towel lined plate, and add to cheese sauce along with pasta.

For a meat-lovers version, this recipe works great with some crumbled browned sage sausage.

Try adding sautéed mushrooms to mac & cheese for a variety in textures.

Topping– Italian breadcrumbs, chopped pecans, fresh parsley, and a bit more butter.

White Wine– white wine adds a much needed acidity to the mac & cheese and enhances the overall flavor.

The flavor is earthy with hints of citrus and mint.

Fresh Sage– an herb that can be found in a lot of autumn and winter dishes.

It is great at enhancing the flavor of cheese and dairy based dishes.

Ground Nutmeg– a warm nutty spice, close to cinnamon or all-spice in flavor.

All-Purpose flour– this is used to make a light roux that will thicken your cheese sauce.

I tend to prefer half & half (a mix of cream and milk) as it is richer and creamier. It has a milder, sweeter flavor than regular white onions.

Shallot– a small purple variety of onion.

Rotini Pasta– a cork-screw shaped pasta that works well at catching all of the cheese sauce.

The mild flavor pairs well and balances the sharp white cheddar mac & cheese.

It has a mild, nutty flavor with a hint of sweetness, and a texture close to butternut squash.

Acorn squash casserole with cheese skin#

Acorn Squash– a type of winter squash that is the shape of an acorn with a green/orange skin and fleshy yellow/orange interior.Squash stuffed with creamy sharp white cheddar mac & cheese made with fresh herbs and white wine, all topped with a buttery chopped pecan and breadcrumb topping. If you’re in need of an elegant vegetarian thanksgiving main dish, look no further than this Sage + White Cheddar Mac & Cheese Stuffed Acorn Squash.