Camembert Mac & Cheese in a Squash – Week 52: Halloween

Halloween, a folk holiday kids love, is often associated with dishes reminiscent of horror films.

This week’s Halloween theme inspired a mac & cheese with a creamy sauce made with roasted squash. Served in squashes, topped with grilled Camembert and garnished with crispy pancetta, it’s both festive and yummy. Perfect for guests on a Halloween night.


  1. Preheat the oven to 350°F (180°C).
  2. In a saucepan melt 30 ml (2 tbsp.) of butter and soften the squash for about 15 minutes. Season to taste. Reduce to a purée using a potato masher. Transfer to a bowl.

  3. In a pot, melt the butter and soften the onion and garlic.
  4. Add the flour and stir for 1 minute, making sure the flour doesn’t brown.
  5. Gradually add milk and cream, beating with a whisk to obtain a smooth sauce.
  6. Simmer for 15 minutes, stirring regularly until sauce thickens.  
  7. Add the squash purée.

  8. Mix in half the cheese, cut into cubes, and then the pasta into the sauce.
  9. Divide macaroni and cheese among the squash halves.
  10. Top with several slices of Camembert.   
  11. Bake for about 15 minutes or until cheese is melted. Garnish with the crispy pancetta.

Johanne Depelteau

Longueuil, Quebec

Johanne, a passionate lover of the culinary arts, has been working in television broadcasting, publishing, magazine writing and advertising for many years.

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