If I were to choose a last meal, this would be it. The golden taste of squash mixed into Macaroni and Cheese is filling, satisfying and so decadently satiating. This is a perfect recipe for those leftover bowls of mashed squash after Thanksgiving as well. If you would like thinner Macaroni and Cheese, or simply would rather have less squash flavor, use half the squash listed.

Yanked Macaroni and Cheese

1 acorn squash, about 11⁄4 pounds, halved and seeded

1⁄2 teaspoon Italian seasoning

3 tablespoons minced onion

3 tablespoons butter or margarine, divided

2 tablespoons flour

3 cups milk

6 ounces shredded Cheddar cheese

6 ounces shredded or cubed Gruyere cheese

1-2 teaspoons Dijon-style mustard

3⁄4 pound (3 cups) elbow macaroni, cooked and drained

Preheat oven to 350 degrees. Place squash on a baking pan, cut side up. Brush with 1 tablespoon melted butter and sprinkle with Italian seasoning. Bake 30-35 minutes, or until soft to the touch. Remove from oven to cool so they can be handled. Scoop out flesh and mash, roughly, with a fork; set aside.

In a large, 2-quart saucepan, melt remaining butter over medium heat. Add the onion and cook until very soft, about 3 minutes, stirring occasionally. Add flour and whisk until smooth. Add the milk and continue to cook, stirring almost constantly, until it is scalding and thickened, about 5-7 minutes. Add the cheeses and mustard, continuing to stir until the cheese has melted, about another 3-4 minutes. Remove from heat and stir in the squash. Fold in the cooked macaroni and serve while hot.

— Chef Jim Bailey is The Yankee Chef. Contact him at theyankeechef@aol.