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Cozy Butternut Squash Mac and Cheese with Crispy Sage

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This creamy, cheesy mac and cheese is packed with roasted butternut squash for a subtle sweetness and a gorgeous golden color. Topped with crispy sage and buttery breadcrumbs, it’s the ultimate comfort food that’s secretly a little bit good for you.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound (16 ounces) short pasta (cavatappi, shells, or elbow macaroni recommended)
  • Salt for pasta water
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup reserved pasta water
  • 2 cups (8 ounces) sharp cheddar cheese, freshly shredded
  • 1 cup (4 ounces) Gruyere cheese, freshly shredded
  • 1/2 cup (2 ounces) Parmesan cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 2 tablespoons unsalted butter (for topping)
  • 10–12 fresh sage leaves
  • 1/2 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese, freshly grated (for topping)

Instructions

  1. Preheat oven to 400°F (200°C). On a baking sheet, toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and lightly browned.
  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). Reserve 1 cup of 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 and cook 1-2 minutes per side until crispy. Remove sage and set aside. Add panko breadcrumbs and 1/4 cup Parmesan to the browned butter. Cook 1-2 minutes, stirring constantly, until golden. Set aside.
  4. Transfer roasted squash to a blender. Add 1/2 cup reserved pasta water and blend until completely smooth. Set aside.
  5. In a large skillet or Dutch oven, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute, whisking constantly. Slowly pour in warm milk, whisking constantly. Bring to a gentle simmer and cook until thickened, about 3-5 minutes.
  6. Reduce heat to low. Add shredded cheddar, Gruyere, and 1/2 cup Parmesan. Whisk until melted and smooth. Whisk in squash puree, Dijon mustard, and nutmeg. Season with salt and pepper to taste.
  7. Add cooked pasta to the cheese sauce and stir until coated. If too thick, add more reserved pasta water a tablespoon at a time. Pour into a greased 9×13-inch baking dish.
  8. Sprinkle the panko breadcrumb mixture evenly over the top. Crumble the crispy sage leaves over the breadcrumbs.
  9. Bake at 375°F (190°C) for 15-20 minutes, until bubbly and golden brown. For extra crispy top, broil for 1-2 minutes at the end.
  10. Let rest for 5-10 minutes before serving. Serve hot.

Notes

Don’t skip roasting the squash—it concentrates the flavor. Always shred your own cheese for a smooth sauce. Warm the milk before adding to the roux to prevent lumps. Let the mac and cheese rest for 5-10 minutes after baking to allow the sauce to set.

Nutrition

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

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