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Creamy Butternut Squash Mac and Cheese: Easy Fall Recipe

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This creamy butternut squash mac and cheese with crispy sage is the ultimate fall comfort food. Roasted squash is blended into a velvety cheese sauce, then topped with crispy fried sage for a dish that’s both indulgent and secretly packed with vegetables.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound elbow macaroni or cavatappi
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 2 cups sharp white cheddar cheese, freshly grated
  • 1/2 cup Parmesan cheese, freshly grated
  • 20–25 fresh sage leaves
  • 2 tablespoons butter (for frying sage)
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 1/2 teaspoon garlic powder
  • Optional: pinch of cayenne pepper or red pepper flakes

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
  2. Roast squash for 25-30 minutes, flipping halfway, until tender and edges are caramelized. Let cool slightly, then transfer to a blender with 1/4 cup water or milk and blend until smooth. Set aside.
  3. Cook pasta in a large pot of generously salted water until al dente. Reserve 1 cup pasta water, then drain pasta (do not rinse).
  4. In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes until pale golden (blonde roux).
  5. Slowly whisk in milk and heavy cream. Continue whisking until thickened, about 3-5 minutes.
  6. Reduce heat to low. Whisk in butternut squash puree until fully incorporated. Gradually add cheddar and Parmesan, whisking until smooth. Stir in nutmeg, garlic powder, and cayenne (if using). Season with salt and pepper to taste.
  7. Add drained pasta to the sauce and stir to coat. If too thick, add reserved pasta water a splash at a time.
  8. In a small skillet, melt 2 tablespoons butter over medium heat. Fry sage leaves for 30-60 seconds per side until bright green and crisp. Transfer to paper towels and sprinkle with a pinch of salt.
  9. Serve mac and cheese in bowls topped with crispy sage leaves. For a baked version, transfer to a greased 9×13 dish, top with extra cheese and breadcrumbs, and bake at 375°F for 15-20 minutes until bubbly.

Notes

Don’t skip roasting the squash—it concentrates the flavor. Grate your own cheese for a smooth sauce. Fry sage at the last minute for maximum crunch. Reserve pasta water to adjust sauce consistency.

Nutrition

Keywords: butternut squash mac and cheese, fall mac and cheese, creamy mac and cheese, crispy sage, vegetarian mac and cheese, easy fall recipe

Find it online: https://jollyfork.com/creamy-butternut-squash-mac-and-cheese-easy-fall-recipe/