Recipe Details

Baked Squash Mac & Cheese

  • Servings: 6
  • Ready In 1 hour 30 minutes
  • 4-6 small acorn squash or pie pumpkins
  • 2 tablespoons olive oil
  • kosher salt + pepper
  • 4 thin slices 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
  • 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)
Instructions are at http://www.halfbakedharvest.com/baked-squash-mac-and-cheese/

Nutritional Facts

  • Serving Size 1 Serving (149g)
    Servings Per Recipe: 6
  • Amount Per Serving
  • Calories 362
    Calories From Fat 215
  • % Daily Value
  • Total Fat 24g
    32%
  • Saturated Fat 11g
    56%
  • Trans Fat 2g
  • Cholesterol 43g
    13%
  • Sodium 535g
    18%
  • Total Carbohydrate 30g
    9%
  • Dietary Fiber 2g
    6%
  • Sugars 29g
  • Protein 7g
    11%