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Cozy Butternut Squash Mac and Cheese with Easy Crispy Sage

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A creamy, velvety mac and cheese made with roasted butternut squash for natural sweetness, sharp cheddar, and a crispy sage topping. This quick and easy comfort food is perfect for fall and winter, turning a simple Tuesday into something memorable.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs or 900g), peeled, seeded, and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) low-sodium vegetable or chicken broth
  • 2 cloves garlic, minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon nutmeg
  • 12 oz (340g) pasta (cavatappi, elbow macaroni, or shells)
  • 1 1/2 cups (170g) sharp cheddar cheese, freshly shredded
  • 1/2 cup (55g) Parmesan cheese, freshly grated
  • 12–15 fresh sage leaves
  • 2 tablespoons unsalted butter
  • Flaky sea salt, for finishing (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized.
  2. While the squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (about 8-10 minutes). Reserve 1 cup (240ml) of pasta water before draining, then drain and set aside.
  3. Transfer the roasted squash to a blender or food processor. Add milk, broth, minced garlic, Dijon mustard, and nutmeg. Blend until completely smooth (about 45 seconds to 1 minute). Taste and adjust salt if needed.
  4. Pour the squash puree into the same large pot used for pasta. Warm over medium-low heat, then add shredded cheddar and Parmesan. Stir constantly until cheese is fully melted and sauce is smooth and glossy (about 2-3 minutes). Do not let it boil.
  5. Add the cooked pasta to the cheese sauce and stir until well coated. If sauce is too thick, add a splash of reserved pasta water (start with 1/4 cup or 60ml) to loosen it up.
  6. In a small skillet, melt 2 tablespoons of butter over medium heat until foaming. Add sage leaves in a single layer and fry for 20-30 seconds per side until crispy. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of flaky sea salt.
  7. Serve immediately. Divide mac and cheese into bowls, top with crispy sage leaves, and enjoy hot.

Notes

Shred your own cheese from a block for best melting; pre-shredded cheese contains anti-caking agents that can make the sauce grainy. For a smoother sauce, avoid over-blending the squash. Leftovers keep in the fridge for up to 4 days; reheat with a splash of milk or broth. Not recommended for freezing as the cheese sauce may separate.

Nutrition

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

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