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Creamy Butternut Squash Mac and Cheese with Crispy Sage Recipe

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This creamy butternut squash mac and cheese with crispy sage is a comforting, crowd-pleasing dish that blends roasted squash into a silky cheese sauce, topped with crunchy sage leaves. It’s quick, easy, and perfect for cozy nights.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 1 pound (16 ounces) pasta (cavatappi, shells, or fusilli recommended)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Gruyère cheese, freshly shredded
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/4 cup fresh sage leaves (about 15–20 leaves), washed and thoroughly dried
  • 2 tablespoons unsalted butter
  • 1/4 cup panko breadcrumbs (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash, scoop out the seeds, and cut into roughly 1-inch cubes.
  2. Toss the squash cubes with 1 tablespoon of olive oil, a pinch of salt, and a crack of black pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized at the edges.
  3. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente (1 minute less than package says). Drain, reserving about 1 cup of starchy pasta water.
  4. In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Add the roasted squash cubes and vegetable broth to the saucepan. Scrape up any browned bits. Simmer for 2-3 minutes, then transfer to a blender or food processor. Add heavy cream, salt, pepper, and nutmeg. Blend until smooth. If too thick, add a splash of reserved pasta water.
  6. Pour the squash puree back into the saucepan and warm over low heat. Gradually add the shredded cheddar, Gruyère, and Parmesan, stirring constantly until melted and smooth. Thin with pasta water if needed.
  7. Add the cooked pasta to the sauce and stir until coated. Let sit for 1-2 minutes. If baking, transfer to a greased 9×13-inch baking dish.
  8. For the crispy sage topping: In a small skillet, melt the butter over medium heat. Add the sage leaves in a single layer and cook for 30-45 seconds per side until dark green and crispy. Remove to a paper towel-lined plate. If using panko, add to the remaining butter and toast for 1-2 minutes until golden brown.
  9. If baking, sprinkle the panko over the mac and cheese and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden. Top with crispy sage leaves right before serving.

Notes

Don’t overcook the squash; aim for fork-tender but still holding shape. Pat sage leaves bone-dry before frying to ensure crispiness. Grate your own cheese for a smooth sauce. Season in layers for best flavor. Trust the nutmeg—it enhances the squash’s sweetness.

Nutrition

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

Find it online: https://evabakery.com/creamy-butternut-squash-mac-and-cheese-with-crispy-sage-recipe/