WEEKDAYS 1e|12c|p

Roasted Acorn Squash with Cheese Sauce

Clinton Kelly
Servings: 6 to 8
30 to 45 min

This fall dish is the perfect dinner for your family tonight!

  • Ingredients
  • step-by-step directions
Roasted Acorn Squash with Cheese Sauce
Roasted Squash
  • 2 acorn squash (flesh scooped out; sliced 1/2 -inch moons)
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper (to taste)
Cheese Sauce
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped sage leaves
  • 1 tablespoon thyme leaves
  • 2 tablespoons flour
  • 1 cup whole milk (warmed in a pot)
  • 1 teaspoon freshly grated nutmeg
  • salt and fresh cracked pepper (to taste)
  • 1/2 cup Gruyere cheese (shredded)
  • 1/2 cup hazelnuts (toasted and chopped; for garnish)
  • Preheat oven to 400ºF degrees.
  • Onto a parchment lined baking sheet, add the acorn squash. Toss with olive oil, and season with salt and pepper. Place in oven for 15-20 minutes until tender and slightly golden.
  • Meanwhile, in a shallow saucepot melt butter over medium high heat, add sage and thyme, sauté until fragrant. Add the flour, stirring constantly until the mixture is pale and frothy. Whisk in milk, slowly, continue to whisk until the sauce thickens, about 2-3 minutes. Season with nutmeg, salt and pepper. Simmer for 2-3 minutes. (At this point, this mixture is a béchamel sauce.) Whisk in the Gruyere until combined. Remove from heat.
  • Remove roasted squash from oven. Remove to a serving platter and drizzle the cheese sauce on top. Garnish with toasted hazelnuts.
  • Helpful Tip:
    - Use the cheese sauce as a fondue and dip your favorite ingredients!
    - Roast your favorite kind of squash or veggie!
rate this recipe

Latest Recipes