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Quick Butternut Squash Mac and Cheese with Crispy Sage

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A quick and easy weeknight mac and cheese with a velvety butternut squash sauce and crispy sage topping. Ready in under 30 minutes, this comforting dish is both lighter and deeply satisfying.

Ingredients

Scale
  • 12 ounces (340g) elbow macaroni or small pasta shells
  • 3 cups (about 400g) cubed butternut squash
  • 1 cup (240ml) low-sodium vegetable broth
  • 1/2 cup (120ml) whole milk
  • 1 1/2 cups (170g) sharp cheddar cheese, shredded
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cloves garlic, roughly chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg (optional)
  • 2 tablespoons (30g) unsalted butter
  • 12–15 fresh sage leaves

Instructions

  1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil.
  2. Spread the cubed butternut squash on a baking sheet. Drizzle with about 1 tablespoon of olive oil and a pinch of salt. Toss to coat, then spread into a single layer. Roast for 20-25 minutes, flipping halfway, until fork-tender and edges are caramelized.
  3. Cook the macaroni in the boiling water according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water. Do not rinse.
  4. Transfer the roasted squash to a blender. Add vegetable broth, milk, chopped garlic, salt, pepper, and nutmeg (if using). Blend on high until completely smooth and creamy, about 30-45 seconds.
  5. In a large skillet, melt the butter over medium heat. Add the sage leaves in a single layer and cook for 30-60 seconds per side until bright green and crisp. Transfer to a paper towel-lined plate.
  6. Reduce the heat under the skillet to low. Pour the squash sauce into the pan, then add the shredded cheddar and Parmesan. Stir gently until the cheese is melted and the sauce is smooth. Add a splash of reserved pasta water if needed to loosen.
  7. Toss the cooked macaroni into the sauce until every piece is coated. Taste and adjust salt and pepper if needed.
  8. Serve immediately in bowls, crumble the crispy sage leaves over the top. Optionally, add extra Parmesan or black pepper.

Notes

Roast the squash instead of boiling to concentrate flavor. Shred your own cheese for a smoother sauce. Reserve pasta water to adjust consistency. Watch the sage closely as it burns quickly. For a vegan version, use dairy-free butter, unsweetened oat milk, and vegan cheese shreds. For gluten-free, use gluten-free pasta and broth.

Nutrition

Keywords: butternut squash mac and cheese, quick mac and cheese, crispy sage, weeknight dinner, comfort food, vegetarian mac and cheese

Find it online: https://daintydine.com/quick-butternut-squash-mac-and-cheese-with-crispy-sage/