BrokeAss Gourmet

BrokeAss Gourmet

Mac-and-Cheese-Stuffed Acorn Squash

OK, I know I’ve done the squash-mac-and-cheese-thing before. Twice, actually.

But seriously, how freaking cute are these?

Green winter squashes, filled to the brim with creamy, brown-buttery, sage-y mac and cheese, all topped with more bubbly cheese and crisp bread crumbs? Serve these as a side dish and everyone will ignore everything else on their plate, so it’s probably best to just go ahead and call them the main event.

  • ingredients
  • 1 cup macaroni elbows $1.50 for 14 oz.
  • 2 medium-sized acorn squashes, cut in half, lengthwise $2.50
  • 2 tbsp unsalted butter $1 for a stick
  • 2 tbsp all-purpose flour Pantry
  • 1 cup milk $1.50 for a pint
  • 1 cup shredded cheddar cheese, plus a few extra pinches for garnish $3.50 for 8 oz.
  • 4 sage leaves, chopped finely, plus more for garnish $1 for a bunch
  • few dashes of nutmeg $1.50 for 1 oz
  • salt and pepper to taste Pantry
  • 1/8 cup bread crumbs $2 for 12 oz.
Total Cost of Ingredients $14.50


Preheat oven to 375 degrees F.

Cook the pasta in salted boiling water according to package directions. Drain and return to pot. Set aside.

While pasta cooks, use a metal spoon (or a serrated spoon, if you have one) and scoop most of the flesh and seeds out of the squash halves, leaving about 1/2” in the skin (this is a little tricky and takes a bit of time, but is an important step). Discard the seeds and transfer the pieces of squash a medium pot.

Cover squash with water and cover pot with a lid. Turn heat to medium-high heat and cook, covered for 8-10 minutes or until squash is very soft. Drain and mash with the back of a fork (or puree in a blender, food processor or with an immersion blender) until very smooth. Set aside.

Melt the butter in a medium pot over medium heat and cook just until lightly browned. Whisk in flour to form a sticky dough. Slowly whisk in the milk to form a very creamy sauce.

Stir in the butternut squash and the cheese until completely distributed. Add the sage, nutmeg and salt and pepper to taste. The sauce should be very thick and creamy at this point.

Scrape the sauce into the cooked pasta and stir well to ensure all the pasta is coated. Divide between the hollowed-out squashes and top each with a few pinches of cheese and a sprinkle of bread crumbs.

Place on a baking sheet and bake for 25-30 minutes, or until the tops are browned and bubbly.

Serve garnished with fresh sage leaves.

Serves 4.

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tricia72, on Mar 10, 11:27 AM, wrote:

Looks deliciously good and healthy….my grandkids will love this. I’ll try this one..thanks for this recipe

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