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Cozy Butternut Squash Mac and Cheese with Crispy Sage: Easy Fall Recipe

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This butternut squash mac and cheese with crispy sage is the kind of recipe that makes you look like you planned it all along, even when you absolutely didn’t. It hits that perfect sweet spot between cozy comfort food and something that feels just a little bit special.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound pasta (elbow macaroni, cavatappi, shells, or rotini)
  • Salt for the pasta water
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk (warmed)
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 12–15 fresh sage leaves
  • 1/4 cup panko breadcrumbs (optional)
  • Flaky sea salt for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes. Toss them on a baking sheet with the olive oil, salt, and pepper. Spread in a single layer and roast for 25-30 minutes, flipping halfway through, until tender and starting to caramelize.
  2. While the squash roasts, bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions, but cook it 1-2 minutes less than al dente. Drain, reserving about 1 cup of pasta water.
  3. Once the squash is done, let it cool for a few minutes, then transfer to a food processor or blender. Blend until completely smooth. Set aside.
  4. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for about 2 minutes until it smells nutty. Slowly pour in the warm milk and cream, whisking constantly to prevent lumps. Cook until thickened, about 5-7 minutes.
  5. Reduce heat to low and gradually add the cheddar and Parmesan cheeses, stirring until each addition is melted. Stir in the garlic powder, nutmeg, and butternut squash puree. Season with salt and pepper to taste. If the sauce is too thick, add reserved pasta water a tablespoon at a time.
  6. Remove the sauce from the heat and gently fold in the cooked pasta until well coated.
  7. Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
  8. For the topping, melt 2 tablespoons of butter in a small skillet over medium heat. Add the sage leaves and cook for 30-60 seconds per side until crisp. Remove to a paper towel. If using panko, toast the breadcrumbs in the remaining butter for about 2 minutes until golden. Sprinkle the panko and crispy sage leaves over the mac and cheese.
  9. Bake at 375°F (190°C) for 15-20 minutes until golden and bubbling. Let rest for 5 minutes before serving. Sprinkle with flaky sea salt.

Notes

Roast the squash until truly tender to avoid gritty bits. Don’t skip the nutmeg—it rounds out the sharpness of the cheddar. Watch the sage closely as it can burn quickly. If the sauce seems thin, don’t panic; the starch from the pasta will help thicken it as it bakes. For a gluten-free version, use gluten-free pasta and a 1:1 gluten-free flour blend. For dairy-free, use unsweetened oat milk and vegan butter.

Nutrition

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

Find it online: https://rowanrecipes.com/cozy-butternut-squash-mac-and-cheese-with-crispy-sage-easy-fall-recipe/