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Easy Creamy Butternut Squash Mac and Cheese with Crispy Sage

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A creamy, comforting mac and cheese made with roasted butternut squash for a velvety sauce, topped with crispy sage leaves. This easy recipe comes together in about 40 minutes and is perfect for fall dinners or a cozy weeknight meal.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1 cup whole milk
  • 1 1/2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1 small garlic clove, minced
  • 12 ounces pasta (cavatappi, fusilli, or elbow macaroni)
  • 1/4 cup fresh sage leaves (about 15 to 20 leaves)
  • 2 tablespoons butter (for frying sage)
  • Extra salt for pasta water

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and cube it into 1-inch pieces.
  2. Toss the cubed squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on the baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until fork-tender and edges are caramelized.
  3. While the squash roasts, bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining, then drain and set aside.
  4. In a small skillet, melt 2 tablespoons of butter over medium heat. Add the sage leaves in a single layer and cook for 30 to 60 seconds per side until dark green and crispy. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
  5. Transfer the roasted squash to a blender or food processor. Add 1 cup of whole milk and blend until completely smooth, about 30 to 45 seconds. Add more milk if needed to reach a thick soup consistency.
  6. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the squash puree and stir to combine. Reduce heat to low, then gradually add the shredded cheddar and Parmesan, stirring constantly until fully melted and smooth, about 3 to 4 minutes.
  7. Add the drained pasta to the sauce and stir until every piece is coated. If the sauce seems too thick, add a splash of reserved pasta water to loosen it up. Taste and adjust salt and pepper.
  8. Serve immediately, spooned into bowls and topped with the crispy sage leaves.

Notes

Don’t skip roasting the squash—it concentrates the flavor and gives the sauce a velvety texture. Always shred your own cheese for a smooth sauce. Watch the sage carefully as it can burn quickly. Reserve pasta water to adjust sauce consistency. For a dairy-free version, use unsweetened oat milk and dairy-free cheese alternatives.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, fall pasta, vegetarian mac and cheese, crispy sage, easy dinner

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