Name: Macaroni and Cheese in Acorn Squash Bowls
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Modern American Comfort
Ingredients: 2 acorn squashes, halved and seeds removed; Olive oil, for brushing; Salt and black pepper, to taste; 8 oz elbow macaroni (or other small pasta); 2 tbsp butter; 2 tbsp all‑purpose flour; 1 ½ cups milk (whole or 2%); 1½ cups shredded sharp cheddar cheese; ½ cup shredded Gruyère or mozzarella (optional); ½ tsp garlic powder; 1 tsp Dijon mustard (optional); A pinch of nutmeg (optional); Fresh herbs (optional, for garnish) or breadcrumbs (optional, for topping)

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Macaroni and Cheese in Acorn Squash Bowls is the ultimate cozy comfort food with a wholesome twist. Creamy, cheesy pasta is tucked into perfectly roasted acorn squash halves, creating an edible bowl that’s as delicious as it is beautiful. I love how this dish turns a childhood favorite into a hearty, fall-inspired meal that’s equal parts satisfying and fun to serve.

Why You’ll Love This Recipe

I love the way this dish combines two comfort food favorites—roasted squash and mac and cheese—into one warm, filling meal. The acorn squash adds a subtle sweetness and earthy flavor that balances the richness of the cheese sauce. Plus, it’s visually stunning and perfect for a dinner that feels a little special without being complicated. Whether I’m serving it as a main or a festive side, it always gets compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Acorn squash (halved and seeds removed)
Olive oil
Salt
Black pepper
Elbow macaroni (or other small pasta)
Butter
All-purpose flour
Milk (whole or 2%)
Sharp cheddar cheese (shredded)
Gruyère or mozzarella cheese (optional for extra creaminess)
Garlic powder
Dijon mustard (optional, for depth)
Nutmeg (optional)
Fresh herbs or breadcrumbs for topping (optional)

Directions

I preheat the oven to 400°F and line a baking sheet with parchment.
I brush the cut sides of the acorn squash with olive oil and sprinkle with salt and pepper.
I roast the squash halves cut-side down for 30–35 minutes, until tender and caramelized at the edges.
While the squash roasts, I boil the macaroni in salted water until al dente, then drain and set aside.
In a saucepan, I melt the butter over medium heat and whisk in the flour to make a roux. I cook for about 1 minute.
I gradually whisk in the milk, stirring until smooth and thickened.
I stir in the shredded cheese, garlic powder, mustard, nutmeg, salt, and pepper until I have a smooth, creamy sauce.
I fold in the cooked pasta until well-coated.
I flip the roasted squash halves cut-side up and gently scoop the mac and cheese into each one.
If I want a golden top, I sprinkle breadcrumbs or extra cheese and broil for 2–3 minutes until bubbly and browned.
I garnish with fresh herbs and serve hot.

Servings and timing

This recipe makes 4 servings (using 2 acorn squash). It takes about 20 minutes to prep and 35 minutes to cook, so it’s ready in around 55 minutes total.

Variations

Sometimes I stir sautéed mushrooms into the mac and cheese for extra flavor. I’ve also used butternut squash halves for a slightly different presentation. For a smoky twist, I add a pinch of smoked paprika or use smoked gouda in place of some of the cheddar. And when I want a lighter version, I use whole-wheat pasta and reduce the cheese a bit.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the squash halves in the oven at 350°F until warmed through. The microwave works too, but I prefer the oven for better texture. If freezing, I scoop the mac and cheese out and freeze it separately—roasted squash doesn’t freeze as well.

FAQs

Can I eat the skin of the acorn squash?

Yes, the skin becomes tender when roasted, and I can eat it if I like the texture. Otherwise, I simply scoop out the filling and soft squash.

What cheese works best for the sauce?

I love using sharp cheddar for bold flavor, but mixing in Gruyère or mozzarella makes it extra gooey. I just avoid pre-shredded cheese since it doesn’t melt as well.

Can I make this ahead of time?

Yes, I roast the squash and make the mac and cheese in advance, then store them separately. When I’m ready to serve, I stuff the squash and bake until heated through.

Is this dish vegetarian?

Yes, as long as I use vegetarian-friendly cheese. It’s a great option for meatless meals and still feels hearty.

What can I serve with it?

I like to serve this with a crisp green salad or roasted Brussels sprouts for a balanced meal. It’s rich on its own, so I keep the sides light.

Conclusion

Macaroni and Cheese in Acorn Squash Bowls is one of those recipes that brings comfort and creativity together in the best way. It’s warm, cheesy, and full of fall flavor, making it perfect for cozy nights, gatherings, or when I just want to elevate a classic. With minimal effort and maximum flavor, this dish is always a hit on my table.