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Cozy Butternut Squash Mac and Cheese with Crispy Sage

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This butternut squash mac and cheese is the ultimate comfort food for fall. Roasted squash creates a silky, creamy sauce without heavy cream, topped with crispy fried sage for a nutty, savory finish. Ready in about 45 minutes, it’s a crowd-pleaser that even squash skeptics will love.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds or 900g), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) salt, divided
  • ½ teaspoon (2g) freshly ground black pepper
  • 12 ounces (340g) elbow macaroni (preferably De Cecco or Barilla)
  • 4 tablespoons (56g) unsalted butter, divided
  • 20 fresh sage leaves
  • 3 tablespoons (24g) all-purpose flour
  • 2 cups (480ml) whole milk, warmed
  • ½ cup (120ml) heavy cream
  • 8 ounces (225g) sharp cheddar cheese, freshly grated
  • 2 ounces (56g) Parmesan cheese, finely grated
  • ¼ teaspoon (0.5g) freshly grated nutmeg
  • ½ teaspoon (1.5g) garlic powder
  • ½ cup (45g) panko breadcrumbs (optional, for crunchy topping)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed squash with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on a rimmed baking sheet. Roast for 25-30 minutes, flipping halfway, until caramelized and fork-tender. Let cool slightly.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente (about 8 minutes). Reserve 1 cup (240ml) pasta water before draining. Drain pasta and set aside (do not rinse).
  3. In a small skillet, melt 2 tablespoons butter over medium heat. Add sage leaves in a single layer. Cook 30-45 seconds per side until darker green and crispy. Transfer to a paper towel-lined plate.
  4. Transfer roasted squash to a blender or food processor. Add ½ cup reserved pasta water. Blend until completely smooth, scraping down sides as needed. Set aside.
  5. In a large skillet or Dutch oven, melt remaining 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Slowly pour in warm milk, whisking continuously. Add heavy cream and whisk until thickened, about 3-4 minutes (mixture should coat the back of a spoon).
  6. Reduce heat to low. Stir in squash puree, nutmeg, garlic powder, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Add cheddar and Parmesan a handful at a time, stirring until each addition is fully melted before adding the next.
  7. Add cooked pasta to sauce and stir until every piece is coated. If sauce seems too thick, add a splash of remaining pasta water. For baked version: transfer to a greased 9×13-inch dish, top with panko breadcrumbs, and bake at 375°F (190°C) for 15 minutes until bubbly. For stovetop version: top with crispy sage leaves and serve immediately.

Notes

For smoothest sauce, warm milk before adding to roux. Grate your own cheese for best melting. Watch sage carefully when frying as it burns quickly. Sauce can be made ahead and refrigerated for up to 24 hours before baking. Leftovers keep in refrigerator for up to 4 days. Reheat on stovetop with a splash of milk for best results. Can be frozen for up to 3 months (without panko topping or crispy sage).

Nutrition

Keywords: butternut squash mac and cheese, fall pasta, creamy mac and cheese, crispy sage, comfort food, vegetarian pasta, roasted squash

Find it online: https://dinadishes.com/cozy-butternut-squash-mac-and-cheese-with-crispy-sage/