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Creamy Roasted Butternut Squash Mac and Cheese with Crispy Sage

creamy roasted butternut squash mac and cheese - featured image
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This creamy mac and cheese features roasted butternut squash blended into a silky cheese sauce, topped with crispy sage leaves. It’s an easy, comforting fall dish that’s perfect for weeknights or special occasions.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 4 cloves garlic, smashed
  • 12 ounces elbow macaroni (about 3 cups dry)
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 8 ounces sharp cheddar cheese, freshly shredded (about 2 cups)
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon freshly grated nutmeg
  • 12–15 fresh sage leaves

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Prepare the butternut squash: Peel, halve lengthwise, scoop out seeds, and cut into 1-inch cubes (about 4-5 cups).
  3. Roast the squash: Spread cubed squash and smashed garlic on the baking sheet. Drizzle with olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, spread in a single layer, and roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  4. Cook the pasta: Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente (about 8-9 minutes). Reserve 1 cup of pasta water, then drain.
  5. Puree the roasted squash: Transfer roasted squash and garlic to a blender or food processor. Add 1/2 cup reserved pasta water and blend until smooth. Set aside.
  6. Make the cheese sauce: In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes. Slowly pour in milk while whisking continuously. Cook until thickened, about 3-4 minutes.
  7. Add squash puree and cheese: Reduce heat to low. Stir in squash puree until combined. Add shredded cheddar, grated Parmesan, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir until cheese is melted and sauce is smooth.
  8. Combine pasta and sauce: Add drained pasta to the sauce and stir until coated. Add a splash of reserved pasta water if needed to loosen the sauce.
  9. Make crispy sage: In a small skillet, melt 1 tablespoon butter over medium heat. Add sage leaves in a single layer and cook for 30-60 seconds per side until bright green and crispy. Transfer to a paper towel-lined plate.
  10. Serve immediately: Spoon mac and cheese into bowls, top with crispy sage leaves, and enjoy hot.

Notes

Don’t skip roasting the squash—it caramelizes the natural sugars for deeper flavor. Always shred your own cheese for a smooth sauce. Reserve pasta water to thin the sauce if needed. Watch the sage closely as it can burn quickly. This mac and cheese tastes even better the next day.

Nutrition

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

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