Butternut Squash Mac Cheese Sage (Printable)

Roasted butternut squash, cheese, and sage breadcrumbs create a comforting baked dish for gatherings.

# What you'll need:

→ Vegetables

01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced

→ Pasta

04 - 14 ounces elbow macaroni or other short pasta

→ Dairy

05 - 2 cups whole milk
06 - 1/2 cup heavy cream
07 - 2 cups shredded sharp cheddar cheese
08 - 1 cup shredded Gruyère cheese
09 - 3 tablespoons unsalted butter, divided

→ Pantry

10 - 3 tablespoons all-purpose flour
11 - 1/2 teaspoon ground nutmeg
12 - Salt and freshly ground black pepper, to taste
13 - 1 cup fresh breadcrumbs
14 - 2 tablespoons chopped fresh sage leaves
15 - 2 tablespoons grated Parmesan cheese
16 - 2 tablespoons olive oil

# Method:

01 - Preheat oven to 400°F. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20 to 25 minutes until tender and caramelized. Set aside.
02 - Reduce oven temperature to 375°F. Boil elbow macaroni in a large pot of salted water until just al dente. Drain and set aside.
03 - Melt 2 tablespoons butter in a saucepan over medium heat. Sauté onion for 3 to 4 minutes until translucent, then add garlic and cook for 1 minute more.
04 - Add flour to saucepan and stir constantly for 2 minutes until a roux forms. Gradually whisk in milk and heavy cream until smooth. Simmer and cook, stirring, for 5 minutes until thickened.
05 - Add roasted butternut squash and nutmeg into the sauce. Using an immersion blender (or a stand blender), puree until smooth.
06 - Stir in cheddar and Gruyère cheeses until melted and the sauce is smooth. Season with salt and pepper.
07 - Fold cooked pasta into cheese sauce until well combined. Transfer mixture into a greased 9x13-inch baking dish.
08 - Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium heat. Add fresh sage and sauté for 30 seconds. Mix in breadcrumbs and cook, stirring, for 2 to 3 minutes until golden and crisp. Remove from heat and incorporate grated Parmesan.
09 - Sprinkle sage breadcrumbs evenly over the pasta mixture. Bake at 375°F for 20 minutes until bubbly and golden brown. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Uses easy pantry and seasonal ingredients
  • A meal that sneaks in extra vegetables without sacrificing flavor
  • Ideal for vegetarians and crowd-pleasing for picky eaters
  • Crowd favorite at potlucks or family dinners
02 -
  • High in vitamin A and antioxidants
  • Excellent source of fiber and calcium
  • An easy way to introduce veggies to picky eaters
03 -
  • Always roast the squash for maximum sweetness and depth
  • Grate your own cheese it melts better and gives a smoother sauce
  • Do not skip blending the sauce this guarantees that creamy lush texture we all crave

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