Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
butternut squash mac and cheese

Butternut Squash Mac and Cheese: Easy Silky Recipe with Crispy Sage Breadcrumbs

  • Author: David
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

This butternut squash mac and cheese blends roasted squash into a creamy cheese sauce for a lighter, veggie-packed twist on classic comfort food. Crispy sage breadcrumbs add a crunchy, herbal finish that makes every bite irresistible.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed (about 1 medium squash)
  • 8 oz elbow macaroni (about 2 cups dry)
  • 1 1/2 cups sharp cheddar cheese, grated
  • 1/2 cup Gruyère or fontina cheese, grated
  • 1 1/4 cups whole milk
  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cloves garlic, minced
  • 1/4 tsp freshly grated nutmeg (optional)
  • Salt and black pepper, to taste
  • 8–10 fresh sage leaves
  • 3/4 cup panko breadcrumbs
  • 2 tbsp olive oil
  • Pinch of salt (for breadcrumbs)
  • 1 tbsp olive oil (for roasting squash)

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tbsp olive oil and a pinch of salt. Spread on a lined baking sheet and roast for 20-25 minutes until fork-tender and lightly caramelized.
  2. While squash roasts, boil elbow macaroni in salted water according to package instructions (8-10 minutes). Drain and set aside, reserving 1/2 cup pasta water.
  3. Heat 2 tbsp olive oil in a skillet over medium heat. Add sage leaves and fry for 30 seconds until crisp. Remove and crumble. Add panko breadcrumbs to the oil, toss until golden and crunchy (3-4 minutes). Stir in crumbled sage and a pinch of salt. Set aside.
  4. Melt butter in a medium saucepan over medium heat. Add flour, whisking for 1 minute until bubbling but not browned. Add minced garlic and cook for 30 seconds until fragrant.
  5. Gradually whisk in milk. Simmer for 2-3 minutes until slightly thickened.
  6. Add roasted squash to the saucepan. Blend with a blender or immersion blender until silky smooth. If sauce is too thick, add reserved pasta water.
  7. Stir in cheddar and Gruyère cheese until melted and smooth. Season with nutmeg, salt, and pepper to taste.
  8. Toss cooked pasta with cheese sauce. Pour into a 2-quart casserole dish. Sprinkle crispy sage breadcrumbs over the top.
  9. Bake at 375°F (190°C) for 12-15 minutes for a bubbly, golden crust, or serve straight from the pot for a stovetop version.
  10. Let casserole rest for 5 minutes before serving for best flavor and texture.

Notes

For ultra-silky sauce, blend squash while warm. Use freshly grated cheese for best melting. If sauce is too thick, add a splash of milk or pasta water. For gluten-free or dairy-free, substitute pasta, flour, breadcrumbs, milk, and cheese as needed. Let casserole rest before serving for flavors to meld. Breadcrumbs are best toasted in olive oil for crunch.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: About 1 cup per serving
  • Calories: 350
  • Sugar: 6
  • Sodium: 480
  • Fat: 12
  • Saturated Fat: 6
  • Carbohydrates: 44
  • Fiber: 4
  • Protein: 13

Keywords: butternut squash, mac and cheese, comfort food, vegetarian, easy dinner, fall recipe, sage, breadcrumbs, casserole, creamy pasta

Did you make this recipe?

Share a photo and tag me — we can't wait to see what you've made!

Find it online: https://gurusrecipes.com/butternut-squash-mac-and-cheese-easy-silky-recipe-with-crispy-sage-breadcrumbs/