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Creamy Butternut Squash Mac and Cheese with Crispy Sage – Easy 30-Minute Recipe

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This creamy butternut squash mac and cheese with crispy sage is comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction. It’s the perfect dish for cold evenings, rough days, or just when you need a bowl of something that feels like a hug.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed (about 1 small squash or pre-cut from the store)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup milk (whole milk works best, but 2% is fine)
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk (warmed slightly)
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup Gruyère cheese, shredded
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 8 ounces elbow macaroni (or any small pasta like shells or cavatappi)
  • 2 tablespoons unsalted butter (for the sage)
  • 10–12 fresh sage leaves
  • 1/4 cup panko breadcrumbs (optional)
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Peel and cube butternut squash into 1-inch pieces. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, until tender and edges are caramelized.
  2. While squash roasts, bring a large pot of salted water to a boil. Add 8 ounces elbow macaroni and cook according to package directions until al dente (about 7-8 minutes). Reserve 1/2 cup pasta water, then drain pasta and set aside.
  3. Let roasted squash cool for a couple of minutes. Transfer to a blender or use an immersion blender. Add 1/2 cup milk and blend until smooth. Set aside.
  4. In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly. Slowly pour in 1 cup warm milk, whisking continuously. Cook for 2-3 minutes until thickened.
  5. Reduce heat to low. Stir in 1 1/2 cups shredded sharp cheddar and 1/2 cup shredded Gruyère until melted and smooth. Add 1/4 teaspoon nutmeg, 1/4 teaspoon garlic powder, and salt and pepper to taste. Stir in squash puree until combined. If too thick, add a splash of reserved pasta water.
  6. In a small skillet, melt 2 tablespoons unsalted butter over medium heat. Add sage leaves in a single layer. Cook for 30-60 seconds per side until crispy. Transfer to a paper towel-lined plate.
  7. Pour drained pasta into the pot with cheese sauce. Stir gently until coated. If desired, sprinkle panko breadcrumbs and Parmesan over the top and broil for 2-3 minutes.
  8. Divide mac and cheese into bowls. Crumble crispy sage leaves over each serving.

Notes

Don’t skip roasting the squash—it brings out natural sweetness. Watch the sage carefully as it burns quickly. Use freshly shredded cheese for a smooth sauce. Warm the milk before adding to the roux to prevent lumps. Reserve pasta water to adjust sauce consistency.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, crispy sage, easy mac and cheese, 30-minute recipe, comfort food, vegetarian mac and cheese

Find it online: https://prismtaste.com/creamy-butternut-squash-mac-and-cheese-with-crispy-sage-easy-30-minute-recipe/