I used two 2.5-quart saucepans for the milk and macaroni. It took three pots going simultaneously, but it wasn’t too hectic. With the squash baking in the oven, it was time to move on to the macaroni and cheese. Spraying them with vegetable oil made it easy to ensure they were fully covered. Was I supposed to bake the squash with the lids on or off? The recipe and accompanying blog post’s pictures didn’t specify, so I chose to put them on. My only question during the entire process was on this step. Getting the squash ready to bake was a good chunk of the work, and I was glad once I had them ready to bake. You can use any type of squash you’d like, although you may need to adjust baking times. I’ve used extra-sharp white cheddar here, which goes so well with the acorn squash. Let’s start with some extra-sharp white cheddar mac n’ cheese, shall we? I’m a huge fan of mac n’ cheese and have made many different variations using different types of cheese, but the classic cheddar is still my favorite.
The weather hasn’t cooled down in LA yet, but I’m ready for fall and some good fall comfort food. My husband has been asking me to make macaroni and cheese, so this White Cheddar Mac n’ Cheese Stuffed Squash was the answer to both our cravings. Well, I could, but it would get very boring! So this year I decided to make stuffed acorn squash for Thanksgiving dinner and with a savory twist instead of sweet. I’m tempted to make it for every holiday, but I can’t just keep blogging the same recipe. It was stuffed with apples, cranberries, and pecans, then drizzled with maple syrup.
I made the most incredible stuffed acorn squash for Christmas dinner a couple of years ago.
0 kommentar(er)
