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Acorn Squash Baked Mac & Cheese (Fall Dinner)
Sophia Ramirez

Acorn Squash Baked Mac & Cheese

Elevate your autumn dining with this sophisticated, comforting dish. This gourmet macaroni and cheese combines the velvety sweetness of roasted acorn squash with a sharp trio of Gruyere, white cheddar, and provolone cheeses. Topped with crispy turkey prosciutto for a salty crunch and fragrant sage-infused sourdough breadcrumbs, this dish offers a perfect balance of earthy flavors and creamy indulgence. It is the ultimate nutrient-dense comfort food that transforms a simple pantry staple into a show-stopping meal for any cozy dinner party.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 medium acorn squash
  • 1 pound macaroni pasta
  • 4 ounces turkey prosciutto
  • 1/2 cup sourdough breadcrumbs
  • 1/4 cup fresh sage, chopped
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup white cheddar, shredded
  • 1 cup Gruyere, shredded
  • 1 cup provolone, shredded
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

Method
 

  1. Preheat your oven to 400°F.
  2. Halve the acorn squash, remove seeds, brush with olive oil, salt, and pepper, then roast until tender.
  3. Scoop the squash flesh and mash it into a smooth puree.
  4. In a skillet, crisp the turkey prosciutto until crunchy; set aside.
  5. In the same skillet, melt a small amount of butter and toast the sourdough breadcrumbs with fresh sage until golden brown.
  6. Cook the pasta according to package instructions until al dente.
  7. In a large pot, melt butter and whisk in flour to form a roux.
  8. Gradually whisk in the milk until the sauce thickens.
  9. Remove from heat and stir in the white cheddar, Gruyere, and provolone until melted.
  10. Fold in the acorn squash puree, Dijon mustard, and cayenne pepper.
  11. Combine the cooked pasta with the cheese sauce and transfer to a baking dish.
  12. Top with the sage-infused breadcrumbs and crispy turkey prosciutto.
  13. Bake at 400°F until the dish is bubbly and golden on top.

Notes

You can prepare the cheese sauce and cook the pasta up to a day in advance; store them separately in the refrigerator. Reheat gently before combining and baking. For an extra boost of nutrition, you can stir in steamed kale or spinach before baking.