Print

Cozy Roasted Butternut Squash Mac and Cheese with Crispy Sage

butternut squash mac and cheese - featured image
Print Recipe

This creamy, comforting mac and cheese uses roasted butternut squash for a velvety sauce without heavy cream, topped with crispy fried sage leaves. It’s the dish that converted a self-proclaimed mac and cheese hater into a believer.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 pound elbow macaroni (or other short pasta)
  • 2 cups sharp cheddar cheese, shredded (about 8 ounces)
  • 1 cup Gruyère cheese, shredded (about 4 ounces)
  • 2 cups whole milk
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 12–15 fresh sage leaves
  • 3 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt, plus more for pasta water
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup panko breadcrumbs
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, ½ teaspoon salt, and a pinch of black pepper. Spread in a single layer on a lined baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and edges caramelize. Let cool slightly, then puree until smooth in a blender or food processor. Set aside.
  2. Bring a large pot of generously salted water to a boil. Cook macaroni according to package directions until al dente (about 1 minute less than package suggests). Drain, reserving ½ cup pasta water.
  3. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Whisk in flour and cook for 1-2 minutes, stirring constantly. Slowly pour in milk while whisking continuously. Cook until thickened, about 3-4 minutes.
  4. Reduce heat to low. Add shredded cheddar and Gruyère cheese one handful at a time, whisking until each addition is fully melted. Stir in Dijon mustard, salt, pepper, and nutmeg. Fold in butternut squash puree until smooth. If too thick, add a splash of reserved pasta water.
  5. Add cooked pasta to cheese sauce and stir until coated. Pour into a greased 9×13-inch baking dish. Mix panko breadcrumbs with 1 tablespoon melted butter and sprinkle over the top.
  6. Bake at 375°F (190°C) for 20 minutes until bubbly. Switch to broil and cook for 2-3 minutes until top is golden brown and crispy.
  7. While mac and cheese bakes, melt remaining 1 tablespoon butter in a small skillet over medium heat. Add sage leaves in a single layer and cook for 30-60 seconds per side until dark green and crispy. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
  8. Remove mac and cheese from oven and let rest for 5 minutes. Top with crispy sage leaves and serve warm.

Notes

Shred your own cheese from a block for a smooth sauce. Don’t skip roasting the squash—it concentrates the sweetness. Make crispy sage fresh right before serving as it loses crunch within hours. For make-ahead, assemble without baking, cover, and refrigerate up to 24 hours; add 10 minutes to baking time. Leftovers keep 4 days in the fridge; reheat with a splash of milk.

Nutrition

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

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