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
Scale
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.
