Baked Squash Mac and Cheese.
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Half Baked Harvest · by Tieghan Gerard★ 4.6 (31)

Baked Squash Mac and Cheese.

NUTRITION · PER SERVING75M COOK
CAL 40%·PRO 74%
CARBS 91G45% OF CAL
12G FIBER0G ADDED0G INTRINSIC63G OTHER17G TOTAL SUGAR
FAT 36G40% OF CAL
16G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy pasta baked with roasted squash, prosciutto, and a blend of sharp cheeses. A sophisticated mac and cheese elevated with sage and breadcrumb topping, ideal for impressing guests.

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Nutrition & ingredients

Ingredients

serves 8
  • 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)
PREP
30M
SODIUM
825MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.