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Roasted Acorn Squash Gouda Mac & Cheese Bowls- these fun, fall inspired gouda mac and cheese bowls are perfect on a crisp Autumn night! Roasted acorn squash is stuffed with creamy, cheesy gouda mac and cheese and baked to perfection.
The days are shorter and darker which means it’s officially comfort food season.
If you’re looking for a fun twist on a classic comfort dish, then these roasted acorn squash gouda mac and cheese bowls definitely need to be on your dinner list this season! They’re insanely delicious and surprisingly quite easy! Plus, they’re just so pretty on your dinner table. So. Pretty.
These would be the perfect side dish on your Thanksgiving table! Speaking of Thanksgiving, last week we posted our very first Thanksgiving Menu Holiday Guide– a recipe roundup of 45 recipes to get you inspired this holiday season. I partnered with other amazing food bloggers to bring you some of the best tried and true holiday favorites. So, if you’re needing some inspiration for your holiday menu this year, we’ve got you covered! We have everything from appetizers, sides, mains, desserts and cocktails- everything you need to make this the most delicious Thanksgiving yet!
I am so excited for Thanksgiving!
Do you have any fun plans for the holidays? Are there any old or new traditions that you would like to start this season? Leave me a comment below- I would genuinely love to hear them! This time of year is my absolute favorite, so seeing what other families do to make it magical always warms my heart!
I just can’t wait to get into the kitchen to bake up some Christmas goodies to share with you all soon. But until then lets talk about these roasted acorn squash gouda mac and cheese bowls….
Roasted Acorn Squash Gouda Mac & Cheese Bowl Details:
These acorn squash bowls may look complicated, but I promise they’re actually really easy and absolutely beautiful on your holiday table.
Here is what you will need:
- parchment paper
- a baking sheet with sides
- a sharp kitchen knife
- 4-6 medium/large acorn squashs
- olive oil
- 1 onion
- butter
- fresh sage
- 1 lb. short cut pasta of choice
- all purpose flour
- whole milk
- heavy whipping cream
- dry white wine
- garlic powder
- gouda cheese
- gruyere cheese
- white cheddar cheese
- salt and pepper to taste
- a pinch of nutmeg
How to Roast Acorn Squash Bowls:
Roasting acorn squash is so easy and you can use this method for so many yummy acorn squash variations, but honestly this mac and cheese version is definitely my favorite. I mean…. it’s not the healthiest version, but hey, sometimes you just need all the carbs and cheese, right?! Yes.
To roast the squash, begin by carefully cutting off the tops. I saved and roasted the tops for the sake of pictures, but feel free to discard them. They do make a fun lid though, which adds to their appearance. Another bonus? Kids love the lids! They have so much fun taking the tops on and off before digging into the yummy, cheesy mac and cheese inside.
Once the tops are off, rub the insides of the squash with olive oil and liberally season to taste with salt, pepper and garlic powder. Eyeball it.
Place the acorn squash on a parchment lined baking sheet with sides and roast in the oven for 25-30 minutes. Remove and set aside to cool while you start on the mac and cheese.
Making the Gouda Mac & Cheese:
The base for this mac and cheese sauce starts with a roux.
What is a roux? A roux is the combination of flour and butter used together as a thickening agent. It provides the base for a dish, and other ingredients are added after the roux is complete, such as the cheese and milk in this recipe.
What cheese to use? For this recipe I used a combination of gouda, gruyere and white cheddar. Some of my favorite cheeses! This 3 cheese combo goes so well with the nutty, sweet flavor of the acorn squash, but feel free to change up the cheeses to your liking!
What pasta to use? Any short cut pasta you’d like! Feel free to have fun with it. I used traditional macaroni pasta because that’s what I had on hand. But any short cut pasta would do great.
White wine in mac and cheese? YES! The wine is a must. It adds so much flavor without being overpowering. I promise, it’s worth opening up a bottle of wine for.
Why a pinch of nutmeg? If you have never tried adding nutmeg to your cheesy dishes, it’s probably the one ingredient you didn’t even realize you were missing! Nutmeg is a classic French addition to bechamel and other dairy sauces. It adds a lovely, subtle flavor that really adds to the complexity of the sauce without being overpowering. It’s so good and such a simple add in that makes all the difference.
Can I use a different type of squash? Of course! use any small/medium squash variety you can find. Pumpkin pie pumpkins and kabocha squash would also work great. Just follow the same steps in this recipe for roasting.
So lets start by making the roux!
Start by melting the butter in a large sauce pan over medium high heat. Cook the onions for 10 minutes, stirring often, until they turn translucent and begin to caramelize. Next add the chopped sage and cook for an additional minute until fragrant. Sprinkle the flour over the onion to make a roux, and stir until the flour is fully mixed into the onions. Whisk in the white wine. Gradually whisk in the whole milk and cream.
Bring the sauce to a gentle boil and cook for 2-3 minutes until it begins to thicken. Turn the heat down to medium low and add the garlic powder and a pinch of nutmeg. Add the gouda, gruyere and white cheddar, stirring until the cheeses are melted. Season to taste with salt and pepper. Add the cooked pasta and gently toss to coat.
Baking the Roasted Acorn Squash Gouda Mac and Cheese Bowls:
The easiest part of all- stuffing the squash. If you have kids, have them help you with this step!
Reduce the oven temperature to 400 degrees F. Stuff the mac and cheese and top with breadcrumbs, if using. Transfer squash to the oven and bake! You may have extra mac and cheese filling. Bake for 15-20 minutes until the mac and cheese begins to bubble and the tops are lightly browned. Serve with or without the lids and enjoy!
And that’s it! Pretty easy, right?!
I have a feeling these are going to end up on our Thanksgiving menu this year.
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I hope you all have an amazing, cozy week! 🙂
More Recipes to try this week:
- Cheesy Roasted Spaghetti Squash Bolognese Boats
- Harvest Cheddar Apple Cider Butternut Squash Soup
- Spiced Pork Roast with Pomegranate Sauce
Recipe
Roasted Acorn Squash Gouda Mac & Cheese
Ingredients
- 4 medium/large acorn squashes
- 2 tablespoons olive oil
- 1 large onion
- 7 tablespoons butter, divided
- 1 tablespoon fresh sage, chopped
- 1 lb. short cut pasta of choice
- ¼ cup all purpose flour
- 2 cups whole milk
- 1 cup heavy whipping cream
- ¼ cup dry white wine
- ½ teaspoon garlic powder
- 2 cups gouda
- 2 cups shredded gruyere cheese
- 1 cup sharp white cheddar cheese
- salt and pepper to taste
- a pinch of nutmeg
- ½ cup Italian style bread crumbs
Instructions
- Preheat oven to 425 degrees F.
- Using a sharp kitchen knife, remove the tops of the acorn squash. Remove the seeds. Rub the insides of the squash with olive oil and season liberally with salt, pepper and garlic powder (eyeball it). Place the acorn squash on a parchment lined baking sheet with sides. Roast the squash in the oven for 25-30 minutes.
- While the squash is roasting start on the mac and cheese. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Strain and set aside.
- Melt the 6 tablespoon of butter in a large sauce pan over medium high heat. Cook the onions for 10 minutes, stirring often, until they turn translucent and begin to caramelize. Add the chopped sage and cook for an additional minute until fragrant. Sprinkle the flour over the onion and stir until the flour is fully mixed into the onions, cooking an additional minute. Add the white wine. Gradually whisk in the whole milk and cream.
- Bring the sauce to a gentle boil and cook for 2-3 minutes until it begins to thicken. Turn the heat down to medium low and add the garlic powder and a pinch of nutmeg. Add the gouda, gruyere and white cheddar, stirring until the cheeses are melted. Season to taste with salt and pepper. Add the cooked pasta and gently toss to coat.
- Reduce the oven temperature to 400 degrees F. Melt the remaining tablespoon of butter in a small sauce pan and add the breadcrumbs. Stuff the mac and cheese into the squash, top with buttered breadcrumbs and transfer to the oven. Bake for 15-20 minutes until the mac and cheese begins to bubble and the tops are lightly browned. Serve squash bowls and ENJOY!
Such a beautiful way to make macaroni and cheese! Looks amazing! Great for entertaining as well! Great idea!