Creamy Butternut Squash Mac and Cheese with Sage
This creamy butternut squash mac and cheese recipe is a decadent, healthy twist on a classic favorite. Made with roasted butternut squash, sharp Cheddar cheese, and crispy sage, this vegetarian dish is both nourishing and full of comforting flavors. Perfect for fall dinners, it’s a must-try for fans of roasted butternut squash mac and cheese and creamy butternut squash mac and cheese recipes!
Ingredients
- 3 cups peeled and cubed butternut squash
- 1 medium yellow onion, quartered
- 4 cloves garlic, peeled
- 1 tablespoon extra-virgin olive oil
- 3/4 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
- 1 1/4 cups unsalted vegetable broth
- 1 cup shredded sharp Cheddar cheese
- 3 ounces garlic-and-herb spreadable cheese (such as Boursin; about 1/2 cup)
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
Instructions
- 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.
- 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.
- Cook the pasta: While the veggies roast, boil the pasta until al dente. Drain and set it aside.
- 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.
- Make the roux: Whisk flour into the leftover butter, then gradually add the vegetable broth. Cook until thickened.
- Make the cheese sauce: Stir in the squash puree, Cheddar cheese, spreadable cheese, Dijon mustard, salt, and pepper until velvety smooth.
- Combine the pasta and sauce: Add the pasta to the sauce, stirring until coated and warmed through. Top with fried sage before serving.
Notes
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.