Creamy Butternut Squash Mac and Cheese with Sage

This butternut squash mac and cheese is a comforting, creamy dish that combines rich Cheddar cheese with the natural sweetness of roasted butternut squash. Topped with crispy sage, it’s a nutritious twist on a classic comfort food favorite the whole family will love.

We first discovered this recipe during a cozy fall weekend, looking for ways to enjoy the abundance of squash from a local farmer’s market. After one bite of the velvety cheese sauce combined with the roasted squash’s nutty sweetness, we knew this dish was destined to become a household favorite. Whether you’re serving it as a main course or a side dish, it’s a beautiful way to celebrate seasonal ingredients while satisfying your craving for cheesy goodness.

Nutrition Benefits of This Butternut Squash Mac and Cheese

This wholesome recipe isn’t just delicious, it’s packed with nutritional benefits too! Here’s why we love it:

• Butternut squash: A rich source of vitamins A and C, this vibrant veggie also provides potassium and fiber, supporting eye health and digestion.
• Whole-wheat pasta: With more fiber and nutrients than traditional pasta, it helps keep you full longer and promotes digestive health.
• Sage: This fragrant herb adds a burst of flavor while delivering antioxidants that can support your immune system.
• Cheese: A good source of calcium and protein, the cheeses in this dish contribute to bone health and muscle repair.

Butternut Squash Mac and Cheese Recipe at a Glance

• Cuisine: American
• Servings: 6 servings
• Prep Time: 45 minutes
• Total Time: 55 minutes

Ingredients for a Healthy Butternut Squash Mac and Cheese

Here’s everything you’ll need to create this delicious and creamy dish:

• 3 cups peeled and cubed butternut squash
• 1 medium yellow onion, quartered
• 4 cloves garlic, peeled
• 1 tablespoon extra-virgin olive oil
• ¾ cup whole milk
• 12 ounces whole-wheat elbow pasta (about 3 cups)
• 3 tablespoons unsalted butter
• 8 large fresh sage leaves
• 3 tablespoons all-purpose flour
• 1¼ cups unsalted vegetable broth
• 1 cup shredded sharp Cheddar cheese
• 3 ounces garlic-and-herb spreadable cheese (such as Boursin; about ½ cup)
• 2 teaspoons Dijon mustard
• ½ teaspoon salt
• ½ teaspoon ground pepper

Easy Steps to Make Butternut Squash Mac and Cheese

Let’s break it down step by step so you can create this creamy masterpiece with confidence:

1. Roast the squash and aromatics: Preheat your oven to 425°F. Toss the butternut squash, onion, garlic, and olive oil on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.
2. Blend the puree: Transfer the roasted vegetables to a blender, add the milk, and blend until smooth. Be sure to leave a vent for steam to escape.
3. Cook the pasta: While the veggies roast, boil the pasta until al dente. Drain and set it aside.
4. Fry the sage: Melt butter in the same pot used for the pasta. Fry the sage leaves until crispy, then set them aside on a paper towel.
5. Make the roux: Whisk flour into the leftover butter, then gradually add the vegetable broth. Cook until thickened.
6. Make the cheese sauce: Stir in the squash puree, Cheddar cheese, spreadable cheese, Dijon mustard, salt, and pepper until velvety smooth.
7. Combine the pasta and sauce: Add the pasta to the sauce, stirring until coated and warmed through. Top with fried sage before serving.

Pro Tips from Our Test Kitchen

Here are some handy tips to ensure your butternut squash mac and cheese turns out perfectly every time:

• Cut squash uniformly: Aim for evenly-sized cubes so they roast consistently.
• Vent the blender: Always leave space for steam to escape while blending hot ingredients to avoid pressure buildup.
• Add a crunch: Try topping your mac and cheese with toasted panko breadcrumbs for extra texture.
• Make it ahead: You can prepare the squash puree up to 2 days in advance and store it in the fridge.

Variations, Leftovers, and Storage Tips

This recipe is incredibly versatile! Here’s how you can switch it up:

• Ingredient swaps: Replace butternut squash with kabocha squash or pumpkin if you prefer.
• Make it gluten-free: Use gluten-free pasta and a gluten-free flour blend for the roux.

To store leftovers, transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or milk for creaminess.

Nutrition Facts

Here’s the estimated nutrition per serving:

• Calories: 370
• Protein: 12g
• Fat: 15g
• Carbohydrates: 48g
• Fiber: 7g

Frequently Asked Questions

We’ve answered some common questions to help you perfect your dish:

Can I freeze butternut squash mac and cheese?

Yes, you can freeze it! Store it in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.

What’s the best way to avoid lumpy cheese sauce?

Make sure to whisk the roux thoroughly and add the cheese gradually over low heat, stirring constantly.

Could I use a different cheese?

Absolutely! Gruyere or smoked Gouda would add delicious depth to the flavor.

Bring it to the Table!

We hope this creamy butternut squash mac and cheese finds a place on your dinner table soon! It’s a comforting, wholesome dish with the perfect balance of cheesy indulgence and veggie goodness. If you try it, let us know how it turned out in the comments or tag us on social media! Don’t forget to check out our other fall-inspired recipes for more delicious ideas. Happy cooking!