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Baked Squash Mac and Cheese | halfbakedharvest.com @hbharvest
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4.62 from 31 votes

Baked Squash Mac and Cheese.

They're the perfect dish to WOW your guests, trust me. 
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American, Italian
Servings: 8 Servings
Calories: 589kcal

Ingredients

Instructions

  • Preheat the over to 400 degrees F.
  • Remove the tops of the squash and scoop out the seeds. Rub the insides of the pumpkins with olive oil, salt and pepper. Place on a baking sheet. Lay the prosciutto flat on the baking sheet next to the squashes. Transfer to the oven and bake for 10 minutes or until the prosciutto is crisp. Remove the prosciutto from the pan and continue baking the squash another 10-20 minutes or just until tender to touch but not falling in.
  • Add the crisp prosciutto and bread to a food processor and pulse until fine crumbs form. Melt 2 tablespoon butter in a large pot over medium heat. Add the crumbs and cook until lightly toasted, about 5 minutes. Stir in the sage and cook another 30 seconds. Spoon the crumbs out onto a plate. Set aside.
  • Bring a large pot of salted water to a boil over high heat. Boil the pasta until al dente according to package directions. Drain.
  • Melt the remaining 4 tablespoons butter in the same pot used for the crumbs. Add the onions and cook until caramelized, about 10 minutes. Whisk in the flour. Reduce the heat to medium-low and let cook/bubble for 1 minute, stirring once or twice to avoid burning. Gradually whisk in the milk, whisking until combined. Raise the heat up to medium-high. Bring the mixture to a boil, whisking frequently until the sauce has thickened, about 2-3 minutes. Remove from the heat and stir in all of the cheese, mustard, cayenne, salt, and pepper. Stir until the cheese is fully melted (if needed, return the pot to the heat to fully melt the cheese). Stir in the pasta. Spoon the mac and cheese into the roasted squash bowls, you may have leftover mac and cheese depending on the size of your squash. Sprinkle on the bread crumbs over and transfer to the oven. Bake for 15-20 minutes or until the crumbs are golden brown and the sauce is bubbling. Remove from the oven...dig in!!

Nutrition

Calories: 589kcal | Carbohydrates: 94g | Protein: 36g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 100mg | Sodium: 673mg | Potassium: 1168mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1935IU | Vitamin C: 25.7mg | Calcium: 806mg | Iron: 4.1mg