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Butternut Squash Mac and Cheese with Toasted Sage Breadcrumbs Recipe

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★★★★★

4.9 from 86 reviews

This creamy and comforting Butternut Squash Mac & Cheese combines roasted butternut squash puree with a blend of rich cheeses and aromatic herbs, topped with crunchy sage-infused toasted breadcrumbs for the perfect balance of flavors and textures. A delicious twist on classic mac and cheese that is perfect for fall or any cozy meal.

Ingredients

Scale

Butternut Squash

  • 1 small butternut squash (1 1/2 to 2 pounds)
  • Olive oil
  • Salt and pepper, to taste

Toasted Breadcrumbs

  • 1 cup panko breadcrumbs
  • 6 tablespoons salted butter
  • 2 tablespoons fresh sage, chopped
  • Salt, to taste

Mac & Cheese

  • 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

Instructions

  1. Prepare Toasted Breadcrumbs: In a small pan, melt 6 tablespoons of salted butter over medium-low heat. Add 1 cup of panko breadcrumbs and 2 tablespoons of fresh chopped sage. Stir gently until the breadcrumbs turn golden brown, about 3-5 minutes. Transfer immediately to a bowl to prevent burning. Season with salt to taste and set aside.
  2. Roast Butternut Squash: Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Cut the butternut squash in half lengthwise and discard the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the halves cut side down on the prepared baking sheet. Roast for 40-50 minutes or until the flesh is soft and can be easily pierced with a fork. Let cool slightly.
  3. Prepare Squash Puree: Scoop the roasted butternut squash flesh out of the skins and transfer to a blender or food processor. Add 1/2 cup of whole milk and puree until smooth. To avoid pressure build-up, leave the blender cap slightly open and cover with a paper towel to let steam escape.
  4. Cook Pasta: Cook 16 ounces of short pasta according to package directions, but reduce cooking time by 1-2 minutes to keep it slightly al dente. Drain and set aside.
  5. Make Cheese Sauce: In a large saucepan over medium heat, melt 2 tablespoons of salted butter. Add 2 cloves of minced garlic and cook for 2-3 minutes until fragrant. Stir in 2 tablespoons of all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in the remaining 1 1/2 cups of whole milk, stirring constantly for a smooth sauce.
  6. Add Flavorings and Squash: Stir in the butternut squash puree, 1/2 teaspoon kosher salt, 1/4 teaspoon nutmeg, 1/4 teaspoon cayenne pepper, and optional 1 tablespoon fresh sage and 1 teaspoon fresh thyme. Cook the sauce over medium heat, stirring frequently, until it thickens, about 5 minutes.
  7. Add Cheeses: Reduce heat to low and stir in 4 ounces each of shredded cheddar, gouda, and gruyere cheese until completely melted and smooth.
  8. Combine Pasta and Sauce: Add the drained pasta to the cheese sauce and stir well to coat. Cook over low heat for 1-2 minutes to allow the flavors to meld.
  9. Serve: Remove the mac and cheese from heat. Serve immediately, garnished generously with the toasted sage breadcrumbs for added crunch and herbaceous flavor.

Notes

  • For a smoother puree, ensure the squash is roasted until very tender.
  • You can adjust the cayenne pepper amount based on your spice preference.
  • Use a mix of cheeses to maximize flavor complexity and meltability.
  • Make sure to toast the breadcrumbs carefully to avoid burning, stirring constantly.
  • Short pasta shapes like elbow macaroni, penne, or shells work best for holding the cheese sauce.
  • To save time, you can prepare the toasted breadcrumbs and squash puree ahead of time.

Keywords: Butternut squash mac and cheese, roasted squash, cheesy pasta, fall recipes, comforting mac and cheese, baked mac and cheese, sage breadcrumbs

Find it online: https://recipeswithmia.com/butternut-squash-mac-and-cheese-with-toasted-sage-breadcrumbs-recipe/