Butternut Squash Mac & Cheese

close up shot of bowl of butternut squash mac and cheese.

Butternut Squash Mac & Cheese

This roasted butternut squash mac and cheese is creamy, cheesy, and topped with toasted breadcrumbs! It's made with roasted butternut squash, fresh sage, and a mixture of cheeses for the perfect cozy fall meal!

Course Dinner, Lunch, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 1

Cook Time 15

Total Time 1 15

Servings

Calories 493kcal

Author Kyleigh Sage

Equipment

Ingredients

Roasted Squash

1 small butternut squash 1 ½ to 2 pounds
olive oil
salt and pepper

Toasted Breadcrumbs

1 cup panko breadcrumbs
6 tablespoons salted butter
2 tablespoons fresh sage

Mac & Cheese

16 ounces short pasta
2 tablespoons salted butter
2 cloves garlic minced or pressed
2 tablespoons all purpose flour
2 cups whole milk
½ teaspoon kosher salt
¼ teaspoon nutmeg
¼ teaspoon cayenne pepper
1 tablespoon fresh sage optional
1 teaspoon fresh thyme optional
4 ounces cheddar cheese shredded
4 ounces gouda cheese shredded
4 ounces gruyere cheese shredded

US Customary - Metric

Instructions

Toasted Breadcrumbs

In a small pan, melt the butter over medium-low heat. Add in the breadcrumbs and fresh sage and stir gently until they turn golden brown in color, about 3-5 minutes.
Immediately transfer to a separate bowl so that they don't burn. Salt to taste then set aside.

Roasted Squash

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Cut the butternut squash in half and discard the seeds. Drizzle with olive oil, salt, and pepper and place cut side down on your baking sheet.
Bake the squash for 40-50 minutes or until soft and easily pierced with a fork. Remove from the oven and let cool slightly.
Then scoop the flesh out of the skin and transfer to a blender or food processor. Add in ½ cup of the milk and puree until smooth (I recommend opening the cap of the blender and covering with a paper towel so that steam can escape).

Mac & Cheese

Cook pasta according to package directions (I recommend cooking 1-2 minutes less than the box time so it's slightly al dente). Drain the pasta and set aside.
While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add in the minced garlic and cook for 2-3 minutes or until aromatic.
Then add in the flour and stir to combine. Allow the flour to cook for 1 minute, then slowly whisk in the remaining whole milk.
Add in the butternut squash puree, salt, nutmeg, cayenne, sage, and thyme and continue to cook until the sauce has thickened, about 5 minutes.
Once the sauce has thickened, add in the shredded cheeses stir until the cheese has fully melted into the sauce.
Add in the cooked pasta and stir to coat with the cheese sauce. Let cook over low heat for another 1-2 minutes.
Remove from the heat and serve immediately. Garnish the butternut squash mac and cheese with toasted breadcrumbs if desired.

Notes

Store in an airtight container in the fridge for up to 5 days.

I like to gently reheat mac and cheese on the stove with an extra splash of milk or cream to help rehydrate the pasta.

Nutrition