1 tablespoon plus 1⁄2 teaspoon chopped fresh thyme, divided
3 1⁄4 teaspoons kosher salt, divided
1⁄2 teaspoon ground black pepper, divided
4 medium acorn squash, halved and seeded
1 pound orecchiette pasta
1⁄4 cup plus 3 tablespoons unsalted butter, divided
1 teaspoon minced garlic
2 cups sliced fresh mushrooms
2 cups coarsely chopped fresh Swiss chard
1⁄4 cup all-purpose flour
3 cups warm whole milk
2 cups shredded Gruyère cheese
1 1⁄2 cups shredded Italian cheese blend
1⁄3 cup panko (Japanese breadcrumbs)
Instructions
Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
In a small bowl, stir together oil, 1⁄2 teaspoon sage, 1⁄2 teaspoon thyme, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper; brush onto all sides of squash. Place squash, cut side down, on prepared pan.
Bake until tender, about 30 minutes. Leave oven on.
In a large stockpot, cook pasta according to package directions, adding 1 teaspoon salt. Drain, and return to pot.
In a large skillet, melt 3 tablespoons butter over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add mushrooms, chard, 1 teaspoon salt, remaining 1 tablespoon sage, and remaining 1 tablespoon thyme; cover and cook until chard is wilted, about 3 minutes. Add to cooked pasta.
In same skillet, melt remaining 1⁄4 cup butter over medium heat. Whisk in flour until smooth; cook, stirring constantly, for 2 minutes. Gradually whisk in warm milk, remaining 1 teaspoon salt, and remaining 1⁄4 teaspoon pepper; cook, stirring frequently, until thickened, about 5 minutes. Reduce heat to low; stir in Gruyère and Italian cheese until smooth. Pour cheese sauce over pasta mixture, and stir until combined.
Turn squash, cut sides up, on pan. Divide pasta mixture among squash halves. Sprinkle bread crumbs on top.
Bake until bread crumbs are golden brown, about 5 minutes.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/mac-cheese-stuffed-acorn-squash/