Name: Butternut Squash Mac and Cheese with Toasted Sage Breadcrumbs Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 small butternut squash (1 1/2 to 2 pounds); Olive oil; Salt and pepper, to taste; 1 cup panko breadcrumbs; 6 tablespoons salted butter; 2 tablespoons fresh sage, chopped; Salt, to taste; 16 ounces short pasta (e.g., elbow macaroni, penne); 2 tablespoons salted butter; 2 cloves garlic, minced or pressed; 2 tablespoons all-purpose flour; 2 cups whole milk, divided; 1/2 teaspoon kosher salt; 1/4 teaspoon nutmeg; 1/4 teaspoon cayenne pepper; 1 tablespoon fresh sage (optional), chopped; 1 teaspoon fresh thyme (optional), chopped; 4 ounces cheddar cheese, shredded; 4 ounces gouda cheese, shredded; 4 ounces gruyere cheese, shredded

Jump to Recipe

Introduction

This creamy butternut squash mac and cheese combines rich roasted squash with a blend of melted cheeses and a crispy sage-infused breadcrumb topping. It’s a comforting twist on a classic that’s perfect for cozy dinners or special occasions.

A white scalloped-edge plate holds a close-up of creamy macaroni and cheese made with shell-shaped pasta. The pasta is fully coated in a smooth, bright orange cheese sauce that looks rich and thick. On top, there is a layer of golden brown toasted breadcrumbs mixed with small green herb bits, giving a crunchy texture contrast. A silver fork rests to the side partly buried in the cheesy pasta. The dish sits on a soft white marbled surface, adding a clean and bright look to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small butternut squash (1 1/2 to 2 pounds)
Olive oil
Salt and pepper
1 cup panko breadcrumbs
6 tablespoons salted butter (divided)
2 tablespoons fresh sage (divided)
16 ounces short pasta
2 cloves garlic (minced or pressed)
2 tablespoons all purpose flour
2 cups whole milk
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
1 teaspoon fresh thyme (optional)
4 ounces cheddar cheese (shredded)
4 ounces gouda cheese (shredded)
4 ounces gruyere cheese (shredded)

Instructions

Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the butternut squash in half and remove the seeds. Drizzle with olive oil, salt, and pepper, then place cut side down on the baking sheet.
Step 2: Roast the squash for 40-50 minutes until soft and easily pierced with a fork. Remove from the oven and let cool slightly. Scoop out the flesh and blend with 1/2 cup of milk until smooth. Set aside.
Step 3: Cook the pasta according to package directions, cooking 1-2 minutes less than recommended for slightly al dente texture. Drain and set aside.
Step 4: In a small pan, melt 6 tablespoons butter over medium-low heat. Add panko breadcrumbs and 2 tablespoons fresh sage. Stir gently until golden brown, about 3-5 minutes. Transfer to a bowl immediately to prevent burning and season with salt. Set aside.
Step 5: In a large saucepan, melt 2 tablespoons butter over medium heat. Add minced garlic and cook for 2-3 minutes until fragrant.
Step 6: Stir in the flour and cook for 1 minute. Slowly whisk in the remaining milk and continue cooking until the sauce thickens, about 5 minutes.
Step 7: Add the pureed butternut squash, salt, nutmeg, cayenne, fresh sage, and thyme (if using). Stir to combine and cook until heated through and thickened.
Step 8: Remove from heat and add shredded cheddar, gouda, and gruyere cheeses. Stir until fully melted and smooth.
Step 9: Mix in the cooked pasta, coating it evenly with the cheese sauce. Warm over low heat for 1-2 minutes.
Step 10: Serve immediately, garnished with the toasted sage breadcrumbs for added crunch and flavor.

Tips & Variations

For a nuttier flavor, try adding a pinch of smoked paprika to the cheese sauce.
Use gluten-free pasta and flour to make this dish gluten-free.
Substitute fresh sage with dried sage if fresh isn’t available, but reduce the quantity to 1 teaspoon.
Swap out any of the cheeses for favorites like fontina or mozzarella for a melty variation.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce as needed. The breadcrumb topping is best added fresh when serving.

How to Serve

A white scalloped plate holds a serving of small shell pasta coated in smooth, creamy orange cheese sauce, topped with a light sprinkle of golden brown breadcrumbs and small green herb pieces. A silver fork rests on the right side of the plate, which sits on a soft off-white towel. Around the plate, there are scattered breadcrumbs and a few small green leaves on a white marbled surface. Nearby, a piece of crusty beige bread with a light, floury top is partially visible. Additional white scalloped plates with the same pasta dish and silver forks are placed in the background, along with a small white bowl filled with breadcrumbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can roast the squash and prepare the cheese sauce ahead of time. Store components separately and assemble just before reheating to maintain the best texture.

What if I don’t have fresh sage?

Fresh sage adds a unique flavor, but dried sage can be used in a smaller amount. Alternatively, fresh thyme or rosemary can provide a different but complementary taste.