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Cozy Roasted Butternut Squash Mac and Cheese with Crispy Sage

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This creamy mac and cheese gets a healthy twist with roasted butternut squash blended into the cheese sauce, topped with crispy sage leaves for a comforting fall dish that’s quick and easy to make.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound (16 oz) pasta (cavatappi, elbow macaroni, or shells)
  • 2 tablespoons unsalted butter
  • 1 small shallot, minced (about 2 tablespoons)
  • 2 cloves garlic, minced
  • 1 cup whole milk
  • 1/2 cup reserved pasta water
  • 2 cups (8 oz) sharp cheddar cheese, freshly shredded
  • 1/2 cup (2 oz) Parmesan cheese, finely grated
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • 2 tablespoons butter (for topping)
  • 10–12 fresh sage leaves
  • 1/4 cup panko breadcrumbs (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until fork-tender and edges are caramelized.
  3. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain pasta (do not rinse) and set aside.
  4. Let roasted squash cool slightly, then transfer to a blender or food processor with 1/4 cup reserved pasta water. Blend until completely smooth. Set aside.
  5. In the same large pot, melt 2 tablespoons butter over medium heat. Add minced shallot and cook 2-3 minutes until soft. Add minced garlic and cook 30 seconds until fragrant.
  6. Pour in 1 cup milk and remaining 1/4 cup pasta water. Stir in squash puree until combined. Warm through for about 2 minutes, stirring occasionally.
  7. Reduce heat to low. Add shredded cheddar and Parmesan cheese a handful at a time, stirring constantly until each addition is fully melted. Stir in nutmeg and smoked paprika. Season with salt and pepper to taste.
  8. Add cooked pasta back into the pot with cheese sauce. Stir gently until every piece is coated. If sauce is too thick, add a splash more pasta water; if too thin, let simmer on low for a minute or two.
  9. In a small skillet, melt 2 tablespoons butter over medium heat. Add sage leaves in a single layer. Cook 30-60 seconds per side until crispy. Transfer to paper towel-lined plate. If using breadcrumbs, toast in same skillet for 2 minutes until golden.
  10. Serve immediately, topped with crispy sage leaves and toasted breadcrumbs if using.

Notes

Don’t skip roasting the squash—it concentrates the natural sugars and prevents a watery sauce. Always grate your own cheese from a block to avoid grainy sauce. Watch the sage closely as it burns quickly. Reserve pasta water to help bind the sauce to the pasta. Taste as you go to balance sweetness, saltiness, and warmth.

Nutrition

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

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