If you’ve ever wondered how to elevate a classic comfort food with a seasonal twist, the Butternut Squash Mac & Cheese with Sage Breadcrumbs Recipe is your answer. This dish brings together the creamy, cheesy goodness you love in mac and cheese, brightened with the natural sweetness and vibrant color of roasted butternut squash, and finished with a crispy, aromatic sage breadcrumb topping that adds the perfect herbaceous crunch. It’s the kind of cozy, soul-satisfying meal that feels like a warm hug on a plate, perfect for impressing family or just treating yourself to something a little special.
Ingredients You’ll Need
This Butternut Squash Mac & Cheese with Sage Breadcrumbs Recipe requires simple, wholesome ingredients that each play a starring role in creating a balanced and flavorful dish. Every element—from the tender squash to the sharp cheddar, creamy Gruyère, and fragrant sage breadcrumbs—combines to deliver an unforgettable bite.
- Butternut squash: Adds natural sweetness, beautiful color, and a silky texture that enriches the cheese sauce.
- Olive oil: Used for roasting squash and crisping breadcrumbs, imparting a subtle fruity flavor.
- Salt & pepper: Essential seasoning that enhances all the flavors without overpowering them.
- Elbow macaroni: The classic pasta choice for mac and cheese, offering a perfect shape to hold the creamy sauce.
- Butter: Creates the rich base for the roux that thickens the cheese sauce.
- Flour: Combines with butter to build a smooth, velvety sauce consistency.
- Milk (whole or 2%): Provides creaminess and helps make the sauce luscious without heaviness.
- Sharp cheddar cheese: Brings the signature tangy, bold flavor everyone expects in mac and cheese.
- Gruyère cheese: Adds a nutty, slightly sweet depth that melts beautifully into the sauce.
- Nutmeg: A pinch gives warmth and complexity, balancing the cheeses and squash perfectly.
- Panko breadcrumbs: Deliver a light, crisp topping with just the right amount of crunch.
- Fresh sage: Introduces an earthy, aromatic herbal note that transforms the breadcrumb topping into something extraordinary.
How to Make Butternut Squash Mac & Cheese with Sage Breadcrumbs Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast them for 25 to 30 minutes until they are tender and lightly caramelized. This roasting step deepens the squash’s natural sweetness, which forms the heart of our sauce.
Step 2: Cook the Pasta
While the squash roasts, cook your elbow macaroni according to package instructions until al dente. Drain and set aside. Be mindful not to overcook the pasta here since it will bake later, and you want it to hold its texture and not turn mushy.
Step 3: Make the Cheese Sauce Base
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about one minute to form a roux, which acts as the thickening base. Gradually whisk in the milk, ensuring to avoid lumps. Cook the mixture, stirring consistently, until it thickens into a creamy sauce foundation for your mac and cheese.
Step 4: Blend in Roasted Squash and Cheeses
Transfer the roasted butternut squash to a blender or use an immersion blender to puree it directly into the cheese sauce until silky smooth. Next, stir in the shredded sharp cheddar and Gruyère cheeses along with the nutmeg, and season with salt and pepper to taste. The combination of cheeses melts into a luscious, flavorful sauce that beautifully complements the sweet squash.
Step 5: Combine Pasta and Sauce
Fold the cooked macaroni into the creamy butternut squash cheese sauce, ensuring each noodle is luxuriously coated. Pour this mixture evenly into a buttered baking dish, preparing it for the final, crispy topping.
Step 6: Prepare the Sage Breadcrumb Topping
Mix the panko breadcrumbs with fresh chopped sage and a drizzle of olive oil. This simple yet aromatic topping creates a delightful contrast in texture and adds a fresh herbal note. Sprinkle it generously over the mac and cheese before baking.
Step 7: Bake to Perfection
Place the assembled dish in the oven and bake for 15 to 20 minutes until the breadcrumbs turn golden brown and the sauce bubbles happily underneath. This final baking step melds all the flavors and textures into a dish that feels both homey and special.
How to Serve Butternut Squash Mac & Cheese with Sage Breadcrumbs Recipe
Garnishes
Simple garnishes like a few fresh sage leaves on top or a light sprinkle of grated Parmesan can take the presentation to new heights while adding subtle extra flavor. A dusting of cracked black pepper or a pinch of chili flakes can also add a lovely kick if you enjoy a bit of heat.
Side Dishes
This rich and creamy mac and cheese pairs wonderfully with crisp, fresh side dishes to balance the meal. Consider a bright green salad with a lemon vinaigrette, roasted Brussels sprouts, or sautéed kale. Light, acidic sides contrast the richness and keep the meal feeling fresh and complete.
Creative Ways to Present
For a fun twist, try serving this recipe in individual ramekins topped with sage breadcrumbs for an elegant, personal touch. You could also scoop it into hollowed-out mini pumpkins or winter squash for a stunning fall presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors often deepen overnight, making it perfect for a next-day meal that’s just as comforting and delicious.
Freezing
You can freeze the mac and cheese either before or after baking by placing it in a freezer-safe container. It will keep well for up to 2 months. Just thaw overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, to preserve the crispiness of the sage breadcrumbs. Alternatively, microwave portions covered with a damp paper towel, stirring occasionally, but you may lose some crunch.
FAQs
Can I use a different type of squash for this recipe?
Absolutely! Butternut squash is classic here for its sweetness and texture, but acorn squash or kabocha can work well too, each bringing their own unique flavor nuances to the dish.
Is it necessary to include both cheddar and Gruyère cheese?
Using both cheeses creates a wonderful balance of boldness (cheddar) and nuttiness (Gruyère) that elevates the sauce. That said, you can experiment with your favorites or what you have on hand.
Can I make the sage breadcrumbs ahead of time?
Yes, prepare the breadcrumb topping a day ahead and store it in an airtight container. Sprinkle it over the mac and cheese just before baking to ensure they stay crisp and fresh.
How can I make this recipe vegan or dairy-free?
To make a dairy-free version, substitute plant-based milk and dairy-free cheese alternatives, and replace butter with a vegan margarine or oil. Use nutritional yeast for a cheesy flavor if you like.
Is this recipe suitable for freezing after baking?
Yes, freezing after baking works well, but expect the breadcrumb topping to soften slightly when thawed. Re-crisp it by finishing under the broiler for a couple of minutes before serving.
Final Thoughts
Sharing the Butternut Squash Mac & Cheese with Sage Breadcrumbs Recipe feels like handing over a little bundle of comfort and culinary joy. This dish brings warmth, flavor, and a touch of elegance to the beloved mac and cheese, making it a perfect recipe to keep on rotation for cozy nights or special occasions. Trust me, once you try it, you’ll wonder how you ever enjoyed mac and cheese without it!
Print
Butternut Squash Mac & Cheese with Sage Breadcrumbs Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Butternut Squash Mac & Cheese with Sage Breadcrumbs is a comforting twist on the classic macaroni and cheese. Roasted butternut squash adds natural sweetness and creaminess to the cheese sauce, while crispy sage-infused breadcrumbs provide a flavorful, crunchy topping. Perfect as a hearty side or main dish for cooler evenings.
Ingredients
Roasted Butternut Squash
- 1 medium butternut squash, peeled & cubed
- 2 tbsp olive oil
- Salt & pepper, to taste
Pasta
- 12 oz elbow macaroni
Cheese Sauce
- 3 tbsp butter
- 3 tbsp flour
- 3 cups milk (whole or 2%)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- ½ tsp nutmeg
- Salt & pepper, to taste
Sage Breadcrumb Topping
- 1 cup panko breadcrumbs
- 2 tbsp fresh sage, chopped
- Olive oil, a drizzle for mixing with breadcrumbs
Instructions
- Preheat and Roast the Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread on a baking sheet and roast for 25 to 30 minutes, or until the squash is tender when pierced with a fork.
- Cook the Pasta: While the squash roasts, cook the elbow macaroni in boiling salted water according to package instructions until al dente. Drain the pasta and set it aside.
- Make the Roux and Cheese Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for about 1 minute to form a roux. Slowly whisk in the milk, continuing to cook until the sauce thickens and coats the back of a spoon.
- Blend Squash into Sauce and Add Cheese: Add the roasted butternut squash to a blender or use an immersion blender to puree it into the cheese sauce until smooth. Return the sauce to the pan, then stir in the shredded sharp cheddar, Gruyère, nutmeg, salt, and pepper. Stir until the cheeses are melted and the sauce is creamy.
- Combine Pasta and Sauce: Fold the cooked pasta into the butternut squash cheese sauce until well coated. Transfer the mixture to a greased baking dish, spreading it evenly.
- Prepare the Sage Breadcrumb Topping: In a small bowl, mix the panko breadcrumbs with chopped fresh sage and a drizzle of olive oil until combined. Sprinkle this mixture evenly over the top of the pasta and cheese sauce in the baking dish.
- Bake Until Golden and Bubbling: Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the topping is golden brown and the sauce is bubbly. Remove from oven and serve warm.
Notes
- This dish can be made with either whole or 2% milk, depending on your preference for richness.
- For a nuttier flavor, substitute the Gruyère for fontina or Asiago cheese.
- Make sure to cook the pasta al dente, as it will continue to cook slightly during baking.
- Fresh sage adds a wonderful herby note to the crunchy topping, but dried sage can be used in a pinch (reduce quantity to 1 teaspoon).
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
