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Creamy Butternut Squash Mac and Cheese with Crispy Sage

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This creamy butternut squash mac and cheese with crispy sage is the ultimate fall comfort food. Roasted squash creates a velvety sauce without heavy cream, while crispy sage leaves add a savory crunch.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 lbs), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg (freshly grated if you have it)
  • 1 pound (16 oz) cavatappi or elbow macaroni
  • Salt for the pasta water
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk (warm if you remember, cold is fine too)
  • 1 cup roasted butternut squash puree
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup Gruyere or fontina cheese, freshly shredded
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste
  • 3 tablespoons unsalted butter (for topping)
  • 12–15 fresh sage leaves
  • 1/4 cup panko breadcrumbs (optional)
  • Flaky sea salt for finishing

Instructions

  1. Roast the Squash (40 minutes): Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, and a pinch of nutmeg. Spread it in a single layer on your baking sheet. Roast for 35-40 minutes, flipping halfway through, until the squash is tender and has caramelized brown spots. Let it cool slightly, then transfer to your food processor or blender. Puree until completely smooth. You should have about 1 1/2 cups of puree—you’ll use 1 cup for the sauce and save the…
  2. Cook the Pasta (10 minutes): While the squash roasts, bring a large pot of generously salted water to a boil. Cook your pasta according to package directions until al dente—usually about 8-9 minutes for cavatappi. Drain well, but don’t rinse it. Set aside.
  3. Make the Roux (5 minutes): In your medium saucepan or Dutch oven, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly. You’re looking for a pale golden color—don’t let it brown.
  4. Build the Sauce (5 minutes): Slowly pour in the warm milk while whisking constantly to prevent lumps. Keep whisking until the mixture thickens, about 3-4 minutes. It should coat the back of a spoon. Now whisk in 1 cup of your roasted squash puree until fully incorporated.
  5. Add the Cheese (3 minutes): Reduce the heat to low. Add the shredded cheddar and Gruyere a handful at a time, stirring gently until each addition is fully melted before adding the next. Stir in the Dijon mustard, smoked paprika, and salt and pepper to taste. Adjust seasoning if needed.
  6. Combine Pasta and Sauce (2 minutes): Add the cooked pasta to the cheese sauce and stir gently until every piece is coated. If the sauce seems too thick, add a splash of the reserved pasta water or a little warm milk to loosen it up.
  7. Make the Crispy Sage Topping (5 minutes): In a small skillet, melt 3 tablespoons of butter over medium heat. Once it’s bubbling, add the sage leaves in a single layer. Cook for 30-60 seconds per side until they’re crisp and the butter starts to brown and smell nutty. Remove the sage leaves with a slotted spoon and drain on a paper towel. If using panko, add it to the browned butter and stir for 1-2 minutes until golden. Remove from heat.
  8. Bake (Optional but Recommended – 15 minutes): Preheat your oven to 375°F (190°C). Transfer the mac and cheese to a greased 9×13 baking dish. Sprinkle the panko-butter mixture over the top if using. Bake for 15 minutes until bubbly and golden on top. If you skipped the panko, just bake until heated through, about 10 minutes.
  9. Finish and Serve (2 minutes): Remove from the oven and let it rest for 5 minutes. Top with the crispy sage leaves and a sprinkle of flaky sea salt. Serve warm.

Notes

Don’t skip roasting the squash—it concentrates the sweetness and gives deep flavor. Shred your own cheese for a smooth sauce. Warm your milk before adding to the roux to prevent lumps. Watch the heat when melting cheese to avoid graininess. Make sage leaves in batches to ensure they crisp, not steam.

Nutrition

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

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