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Creamy Butternut Squash Mac and Cheese with Crispy Sage

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This creamy mac and cheese uses roasted butternut squash for a velvety, nutrient-packed sauce, topped with crispy sage for a savory crunch. It’s a crowd-pleasing comfort dish that feels fancy without the stress.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs / 900g-1.4kg), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb (450g) dried pasta (cavatappi, shells, or elbow macaroni)
  • 4 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1 cup (240ml) low-sodium vegetable or chicken broth
  • 1 ½ cups (150g) sharp white cheddar cheese, freshly grated
  • 1 cup (100g) Gruyère cheese, freshly grated
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 3 tablespoons unsalted butter (for topping)
  • 15–20 fresh sage leaves
  • 1/2 cup (50g) panko breadcrumbs (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread in a single layer. Roast for 25-30 minutes until tender and edges are caramelized. Let cool slightly.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (1-2 minutes less than recommended). Drain, reserving 1 cup (240ml) pasta water. Set aside.
  3. Transfer roasted squash to a blender or large bowl. Add 1 cup (240ml) milk. Blend until completely smooth and velvety. Set aside.
  4. In a large Dutch oven or heavy-bottomed pot, melt 4 tablespoons butter over medium heat. Add diced onion and cook 4-5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  5. Sprinkle flour over onion mixture. Whisk constantly for 1-2 minutes to cook out raw flour taste. Slowly pour in remaining 2 cups (480ml) milk and vegetable broth, whisking continuously. Bring to a gentle simmer until thickened.
  6. Pour squash puree into the pot. Whisk to combine. Reduce heat to low. Add cheeses one handful at a time, stirring until each addition is fully melted. Stir in smoked paprika and nutmeg. Season with salt and pepper to taste.
  7. Add drained pasta to the sauce. Stir gently until every piece is coated. If sauce is too thick, add a splash of reserved pasta water until desired consistency.
  8. In a small skillet, melt 3 tablespoons butter over medium heat. Add sage leaves in a single layer. Fry 30-60 seconds per side until dark green and crisp. Transfer to paper towel-lined plate. If using panko, add to remaining butter in pan and toast 1-2 minutes until golden.
  9. Optional: Transfer mac and cheese to a buttered 9×13-inch baking dish. Sprinkle crispy sage and panko mixture on top. Bake at 375°F (190°C) for 15-20 minutes until bubbly and top is lightly golden.

Notes

For best results, grate your own cheese to avoid graininess. Undercook pasta slightly if baking. The crispy sage is the star—don’t skip it. Make ahead: assemble without sage topping, refrigerate up to 24 hours, then add topping and bake, adding 5-10 minutes to baking time.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, crispy sage, comfort food, vegetarian, fall recipe, holiday side dish

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