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A sage leaf garnished over a bowl of butternut squash mac and cheese.
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BUTTERNUT SQUASH MAC AND CHEESE WITH BROWN BUTTER AND CRISPY SAGE

Creamy butternut squash mac and cheese made with sweet roasted squash, sharp cheddar, Gruyère, nutty brown butter, and crispy sage. Baked until golden and bubbling, it is rich, velvety, and made for cozy fall dinners and holiday gatherings.
Course Main Course, Side Dish
Cuisine American
Keyword butternut squash mac and cheese, butternut squash mac and cheese with brown butter and sage
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Servings 8
Calories 560kcal

Ingredients

Roasted Butternut Squash

  • 1 small butternut squash (907 g) 2 lb, peeled and cubed
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon kosher salt (3 g)
  • ½ teaspoon black pepper (1 g)
  • ½ teaspoon smoked paprika (1 g)
  • 3 to 4 fresh sage sprigs (3 to 4 g) roughly chopped
  • 2 to 3 fresh thyme sprigs (1 to 2 g) leaves removed from stems

Mac and Cheese

  • 12 oz pasta (340 g) such as lumachel “shellbows” cavatappi, or rigatoni
  • 4 tablespoons butter (57 g)
  • 8 to 10 fresh sage leaves (2 to 3 g)
  • 2 tablespoons all-purpose flour (16 g)
  • 2 cups whole milk (480 ml)
  • ½ cup heavy cream (120 ml)
  • 1 tablespoon Dijon mustard (15 g)
  • 1 teaspoon garlic powder (3 g)
  • ½ teaspoon smoked paprika (1 g)
  • ½ teaspoon ground nutmeg (1 g)
  • Kosher salt and black pepper to taste
  • 1 ½ cups sharp white cheddar (170 g) freshly grated
  • 1 cup Gruyère (115 g) freshly grated
  • ¼ cup Parmigiano-Reggiano (25 g) freshly grated
  • ½ cup sharp cheddar (57 g) for topping

Instructions

  • Roast the squash. Preheat the oven to 400°F (204°C). Toss the butternut squash with olive oil, salt, black pepper, smoked paprika, sage, and thyme.
    1 small butternut squash, 1 tablespoon olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, 3 to 4 fresh sage sprigs, 2 to 3 fresh thyme sprigs
  • Spread in a single layer on a parchment-lined baking sheet. Roast for 25 to 30 minutes, until tender and caramelized.
  • Reserve about 1 cup of roasted squash for folding into the pasta. Blend or mash the remaining squash until smooth, about 1 cup of puree.
  • Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, or 1 minute less than al dente. Drain and set aside.
    12 oz pasta
  • Brown the butter and crisp the sage. Melt the butter in a large pot or rondeau style deep skillet over medium heat. Add the sage leaves and cook for 2 to 3 minutes, swirling occasionally, until the butter is golden brown and smells nutty. Remove the crispy sage leaves and reserve them for garnish.
    4 tablespoons butter, 8 to 10 fresh sage leaves
  • Make the roux. Whisk the flour into the brown butter. Cook for 1 to 2 minutes, whisking constantly, until bubbly and lightly golden.
    2 tablespoons all-purpose flour
  • Build the sauce. Slowly whisk in the whole milk and heavy cream. Continue whisking for 3 to 4 minutes, until smooth and slightly thickened.
    2 cups whole milk, ½ cup heavy cream
  • Add the squash and seasonings. Stir in the butternut squash puree, Dijon mustard, garlic powder, smoked paprika, nutmeg, salt, and black pepper. Stir until smooth and creamy.
    1 tablespoon Dijon mustard, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon ground nutmeg, Kosher salt and black pepper
  • Melt in the cheese. Reduce the heat to low. Add the sharp white cheddar, Gruyère, and Parmigiano-Reggiano. Stir gently until the cheese is melted and the sauce is smooth and velvety. Taste and adjust the seasoning as needed.
    1 ½ cups sharp white cheddar, 1 cup Gruyère, ¼ cup Parmigiano-Reggiano
  • Combine. Add the cooked pasta and toss until evenly coated. Gently fold in the reserved roasted butternut squash cubes.
  • Transfer to the baking dish. Reduce the oven temperature to 375°F (190°C). Lightly butter a 9 x 13-inch baking dish. Spoon in the mac and cheese and spread evenly.
  • Add the topping. Sprinkle the sharp cheddar and Parmigiano-Reggiano evenly over the top.
    ½ cup sharp cheddar
  • Bake until bubbly. Cover with foil and bake for 10 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted, the edges are bubbling, and the top is lightly golden.
  • Finish and serve. Let rest for 5 minutes. Garnish with the crispy sage leaves and freshly cracked black pepper before serving.

Notes

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Nutrition

Serving: 1serving | Calories: 560kcal | Carbohydrates: 49g | Protein: 22g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 743mg | Potassium: 591mg | Fiber: 4g | Sugar: 7g | Vitamin A: 11059IU | Vitamin C: 20mg | Calcium: 551mg | Iron: 2mg