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Well, I hope your Fall is off to a good start. For me, I am slowly adjusting to the season and the cooler weather.
I can’t say that I am at the pumpkin latte, apple cider donuts and big sweater level yet, but I am working on it.
The cooler weather and the month of October always brings my mind to comfort foods. Soups, stews and mac & cheese. Mac & cheese being my favorite.
I am always on a quest for new recipes and then I tweak them to my liking. The other day while searching for fall recipes, I found a great recipe that caught my eye on the website HalfBakedHarvest.com.
It is “Baked Squash Mac & Cheese”. Two things I like rolled into one entree- not bad.
The mac & cheese is served in a mini squash (or pumpkin) for a great presentation and can either be a lovely weeknight meal or a seasonal lunch for company, served with a salad.
I bought all the ingredients, tried the recipe, loved it and wanted to share it with all of you. So here we go…
A slideshow preparing this recipe will be posted after the written recipe.
I had one big problem, everywhere I went I couldn’t find really small squash and I didn’t want to use a small pumpkin so the squash I bought would be considered a medium size.
I still think that this would look cuter with small individual squash, but the taste was great.
Baked Squash Mac & Cheese
courtesy of HalfBakedHarvest.com
- 4-6 small acorn squash or pie pumpkins
- 2 tablespoons olive oil
- kosher salt + pepper
- 4 slices thin prosciutto
- 4 slices sourdough bread pulsed into fine crumbs
- 1 tablespoon chopped fresh sage
- 6 tablespoons butter
- 1 small sweet onion thinly sliced
- 1/4 cup all-purpose flour
- 1-pound short cut pasta
- 3 cups whole milk
- 1 1/2 cups shredded white cheddar cheese
- 1 1/2 cups shredded Gruyere cheese
- 1 1/2 cups shredded provolone cheese
- 2 teaspoons Dijon mustard
- 1/2 teaspoon cayenne pepper more or less to taste
COOKS NOTE: I added shallots to my onions…
- Preheat the oven 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!!
STEP BY STEP SLIDESHOW…
Enjoy the recipe and let me know what you think.
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