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Creamy Butternut Squash Mac and Cheese with Sage (Easy!)

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This creamy butternut squash mac and cheese with sage is a comforting fall dish that hides a velvety roasted squash puree in a rich, cheesy sauce. It’s quick, easy, and a crowd-pleaser that even squash skeptics will love.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 3 tablespoons olive oil
  • 4 cloves garlic, smashed
  • 8–10 fresh sage leaves plus extra for garnish
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound pasta (cavatappi, shells, or elbow macaroni)
  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup reserved pasta water
  • 2 cups sharp cheddar cheese, freshly grated
  • ½ cup Parmesan cheese, freshly grated
  • ½ teaspoon nutmeg, freshly grated if possible
  • Salt and pepper to taste
  • ½ cup panko breadcrumbs (optional topping)
  • 2 tablespoons butter, melted (optional topping)
  • 2 tablespoons Parmesan, grated (optional topping)
  • 1 tablespoon fresh sage, finely chopped (optional topping)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, smashed garlic cloves, sage leaves, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until fork-tender and caramelized.
  2. While squash roasts, bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente (about 1 minute less than suggested). Before draining, reserve 1 cup of pasta water. Drain pasta and rinse with warm water.
  3. Let roasted squash cool for 5 minutes. Remove sage leaves (save for garnish) and squeeze roasted garlic from skins. Transfer squash and garlic to a food processor or blender. Add ½ cup reserved pasta water and blend until completely smooth.
  4. In a large skillet or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until nutty and slightly golden. Slowly pour in warm milk while whisking vigorously. Continue whisking until thickened, about 3-4 minutes.
  5. Reduce heat to low. Add squash puree and stir until fully incorporated. Gradually add grated cheddar and Parmesan, a handful at a time, stirring until each addition melts. Season with nutmeg, salt, and pepper. Taste and adjust seasoning.
  6. Add cooked pasta to the sauce and stir gently until coated. If sauce is too thick, add more reserved pasta water a tablespoon at a time until desired consistency.
  7. For optional topping: Mix panko, melted butter, Parmesan, and chopped sage. Sprinkle over mac and cheese in a 9×13 baking dish. Broil for 2-3 minutes until golden brown and bubbly. Watch carefully to avoid burning.

Notes

Don’t skip roasting the squash—it concentrates the natural sugars and adds deep flavor. Grate your own cheese for a smooth sauce. Warm the milk before adding to the roux to prevent lumps. Let roasted squash cool slightly before blending to avoid steam explosions. For a gluten-free version, use gluten-free pasta and a 1:1 gluten-free flour blend. For dairy-free, use unsweetened oat milk, vegan butter, and dairy-free cheddar. Leftovers keep in the refrigerator for up to 4 days; reheat with a splash of milk. Freezes well for up to 3 months.

Nutrition

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

Find it online: https://sweetstirring.com/creamy-butternut-squash-mac-and-cheese-with-sage-easy/