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Cozy Butternut Squash Mac and Cheese with Crispy Sage

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This cozy butternut squash mac and cheese with crispy sage is the recipe that came out of a late-night experiment. The squash makes the sauce unbelievably silky without a drop of heavy cream, and the nutty, earthy flavor pairs perfectly with sharp cheddar and a mountain of crispy sage leaves on top.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1 cup whole milk (or 2%)
  • 1/2 cup reserved pasta water
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 8 ounces sharp cheddar cheese, freshly grated (about 2 cups)
  • 4 ounces Gruyère cheese, freshly grated (about 1 cup)
  • 1/4 teaspoon ground nutmeg
  • Pinch of cayenne pepper (optional)
  • 1 pound pasta (cavatappi, shells, or penne recommended)
  • 1/4 cup fresh sage leaves (about 15–20 leaves)
  • 2 tablespoons butter (for frying sage)
  • 1/2 cup panko breadcrumbs (optional)
  • 1/4 cup grated Parmesan cheese (for topping, if using panko)

Instructions

  1. Preheat your oven to 400°F (200°C). Peel and cube your butternut squash. Pro tip: microwave the whole squash for 2 minutes first to soften the skin for easier peeling.
  2. Roast the squash: Toss cubed squash with olive oil, salt, and pepper on a baking sheet. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until edges are golden and squash is fork-tender.
  3. Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (about 1 minute less than recommended). Reserve 1 cup of pasta water before draining. Drain and set aside.
  4. Make squash puree: Transfer roasted squash to a blender or use an immersion blender. Add milk and 1/2 cup reserved pasta water. Blend until completely smooth (about 30 seconds). The puree should be thick but pourable.
  5. Start cheese sauce: In a large skillet or Dutch oven, melt 2 tablespoons butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in squash puree and stir to combine. Let warm through for 2 minutes.
  6. Add cheese: Reduce heat to low. Add grated cheddar and Gruyère a handful at a time, stirring constantly until each addition is fully melted. Add nutmeg and cayenne. Taste and adjust salt and pepper.
  7. Combine pasta and sauce: Add cooked pasta to cheese sauce and stir until every piece is coated. If sauce seems too thick, add a splash more reserved pasta water. It should be glossy and coat the back of a spoon.
  8. Fry sage leaves: In a small skillet, melt 2 tablespoons butter over medium heat. Add sage leaves in a single layer. Cook for 20-30 seconds per side until dark green and crispy. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
  9. Optional crunchy topping: Melt another tablespoon of butter in the same small skillet, add panko, and toast for 2-3 minutes until golden. Stir in grated Parmesan and remove from heat.
  10. Serve immediately: Spoon mac and cheese into bowls, top with crispy sage leaves and panko mixture if using.

Notes

Don’t skip roasting the squash—it concentrates natural sugars for depth of flavor. Always grate your own cheese; pre-shredded contains anti-caking agents that ruin texture. Keep heat on low when melting cheese to prevent clumping. Reserve more pasta water than you think you need. Fry sage at the very end as it goes from crispy to burnt quickly. For dairy-free, use unsweetened oat milk, vegan butter, and vegan cheddar. For gluten-free, use gluten-free pasta and panko.

Nutrition

Keywords: butternut squash mac and cheese, crispy sage, fall recipe, comfort food, vegetarian mac and cheese, baked mac and cheese, easy mac and cheese

Find it online: https://lolaspoon.com/cozy-butternut-squash-mac-and-cheese-with-crispy-sage/