Print

Creamy Butternut Squash Mac and Cheese with Sage Brown Butter

creamy butternut squash mac and cheese - featured image
Print Recipe

This creamy butternut squash mac and cheese with sage brown butter started as a happy accident but has become a fall favorite. The velvety squash puree blends into a rich cheese sauce, topped with nutty brown butter and crispy sage for an unforgettable comfort dish.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 1 pound (16 ounces) elbow macaroni or cavatappi
  • 4 tablespoons (1/2 stick) unsalted butter
  • 10–12 fresh sage leaves, rolled and sliced into thin ribbons
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup roasted butternut squash puree
  • 2 cups (8 ounces) sharp white cheddar cheese, freshly grated
  • 1/2 cup (2 ounces) Parmesan cheese, freshly grated
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper, to taste
  • 1/2 cup panko breadcrumbs (optional)
  • 2 tablespoons melted butter (optional, for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until fork-tender and caramelized. Let cool slightly, then puree until smooth. Set aside.
  2. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain. Do not rinse.
  3. In a small skillet over medium heat, melt 4 tablespoons butter. Swirl until it foams and turns golden brown with a nutty aroma (3-4 minutes). Add sage ribbons and cook 30 seconds until crisp. Remove from heat and set aside.
  4. In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook 1 minute until toasty. Slowly whisk in warm milk until smooth. Cook 2-3 minutes until thickened.
  5. Reduce heat to low. Whisk in butternut squash puree until combined. Gradually add cheddar and Parmesan, stirring until melted. Stir in garlic powder, nutmeg, salt, and pepper. Adjust seasoning. If too thick, add reserved pasta water.
  6. Pour drained pasta into the cheese sauce and stir to coat. Drizzle sage brown butter over top and stir once more if serving immediately.
  7. For baked version: Preheat oven to 375°F (190°C). Transfer mac and cheese to a greased 9×13-inch dish. Toss panko with melted butter and sprinkle on top. Bake 15-20 minutes until golden and bubbly. Let rest 5 minutes before serving.

Notes

Don’t skip the nutmeg—it enhances the squash flavor. Always grate your own cheese for a smooth sauce. Watch the brown butter closely to avoid burning. Warm the milk before adding to the roux to prevent lumps. If the sauce breaks, whisk in a splash of cold milk or lemon juice.

Nutrition

Keywords: butternut squash mac and cheese, sage brown butter, fall comfort food, creamy mac and cheese, easy weeknight dinner

Find it online: https://forkmila.com/creamy-butternut-squash-mac-and-cheese-with-sage-brown-butter/