Make this falls trendiest recipe with local, high-quality ingredients! Our Local Squash Macaroni & Cheese is packed full of delicious fall flavors, while still offering the comforting taste of classic Mac & Cheese. In this recipe, we used Honeynut Squash. This squash has a similar flavor to butternut squash, but a touch sweeter. We recommend using any fall squash for the recipe. Like it less sweet? Try a Kabocha or Acorn squash.
All of our Squash come from these Maine Farms:
- Hall Brook Farm, Thorndike
- Community Harvest Farm, Unity
- South Paw Farm, Freedom
- Goranson Farm, Dresden
Honeynut Squash Macaroni & Cheese
Serving Size: 2 with leftovers
- 1 Honeynut Squash, quartered and deseeded
- 1 Onion, peeled and quartered
- 3-4 cloves Garlic, peeled
- 1 package Lumache pasta (we recommend Piccolo’s from Portland, ME)
- 1 cup Parmesan Cheese, freshly grated
- 1 cup Comte or Gruyere Cheese, grated
- 1 cup Whole Milk
- 1 bunch Fresh Sage (sourced from Little River Flower Farm)
- Olive Oil for drizzling
- Salt and Pepper, to taste
- Breadcrumbs (optional for baked version)
- Prepare the Vegetables: On a baking tray, lay the quartered squash, onion, and garlic. Generously drizzle with olive oil, and season with salt and pepper.
- Roast: Place the tray in a preheated oven at 400°F and roast for 30 minutes or until the vegetables are tender and have a light brown hue.
- Prepare the Béchamel Sauce*: While the vegetables are roasting, prepare a béchamel sauce. Once ready, stir in the Parmesan and Comte (or Gruyere) cheese. Continue stirring until the sauce is smooth and creamy.
- Blend the Roasted Vegetables: After cooling the roasted vegetables slightly, transfer them to a blender. Process until you achieve a smooth puree. Mix this puree into your béchamel sauce, stirring until well combined.
- Cook the Pasta: Follow the package instructions for the Lumache pasta. Drain and return to the pot.
- Combine and Serve: Mix the creamy vegetable sauce with the cooked pasta. At this point, you can enjoy a delicious, creamy pasta. However, for a baked version:
- Transfer the pasta and sauce mixture to a baking dish.
- Optionally, sprinkle breadcrumbs evenly over the top for a crispy finish.
- Bake in the oven for 25-30 minutes or until the top is golden and bubbly.
- Allow to rest for 5 minutes before serving. Enjoy your meal warm!
Note: Enhance the dish’s flavor profile by garnishing with some freshly chopped sage or serve with a side salad for a complete meal.
*Here’s a simple way to make a béchamel sauce: In a medium-sized saucepan, melt the butter over medium heat. Once the butter is melted and foamy, sprinkle in the flour while constantly whisking to create a smooth paste. This is your roux. Cook the roux for about 2 minutes, stirring constantly. This will remove the raw taste of the flour but be careful not to let it brown. Slowly pour the milk into the roux, a little at a time, while constantly whisking. This will help to prevent lumps from forming. Time to add the cheese!