If you’ve ever thought mac and cheese couldn’t get any better, wait until you try this Butternut Squash Mac & Cheese with Sage Breadcrumbs Recipe. It’s a luscious twist on a classic comfort dish, marrying the creamy richness of nutty cheeses with the natural sweetness of roasted butternut squash. Those crunchy, herbaceous sage breadcrumbs add the perfect crispy finish, giving every bite a delightful contrast. This recipe not only warms your soul but brings a wonderful depth of flavor and texture that’s sure to make it a family favorite in no time.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays an important role in creating the perfect balance of creamy, savory, and crunchy textures. From the buttery sauce base to the aromatic sage breadcrumbs, the components work harmoniously to make this dish so irresistible.
- Butternut squash: Roasting it brings out its natural sweetness and creamy texture, which blends smoothly into the sauce.
- Olive oil: Helps roast the squash perfectly and adds a subtle fruity note to the breadcrumbs.
- Salt & pepper: Essential for seasoning every layer of flavor in the dish.
- Elbow macaroni: The classic macaroni shape holds onto the sauce beautifully for every cheesy bite.
- Butter: Creates a rich base for the roux, giving the cheese sauce its silky texture.
- Flour: Thickens the sauce when combined with butter and milk.
- Milk: Provides creaminess and a smooth body to the cheese sauce.
- Sharp cheddar cheese: Adds bold, tangy flavor that defines classic mac and cheese.
- Gruyère cheese: Brings a nutty, slightly sweet undertone for complexity.
- Nutmeg: Just a touch enhances the cheesy sauce with warm spice notes.
- Panko breadcrumbs: Create that irresistible crunchy topping.
- Fresh sage: Infuses the breadcrumbs with earthiness and herbal brightness.
How to Make Butternut Squash Mac & Cheese with Sage Breadcrumbs Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25 to 30 minutes or until tender and slightly caramelized. This roasting step transforms the squash into a naturally sweet and velvety ingredient that will blend beautifully into the cheese sauce.
Step 2: Cook the Pasta
Next, boil your elbow macaroni until it’s just al dente. You want it cooked through but still firm to the bite since it will cook a bit more in the oven. Drain the pasta and set it aside while you prepare the cheesy sauce.
Step 3: Make the Cheese Sauce Base
In a saucepan, melt the butter over medium heat. Stir in the flour and cook it for about one minute to create a roux, which will thicken your sauce. Slowly whisk in the milk, continuing to stir until the sauce thickens and coats the back of a spoon—a crucial step for that perfect mac and cheese texture.
Step 4: Blend in the Roasted Squash and Cheese
Transfer the roasted butternut squash into the sauce and use an immersion blender or food processor to puree it until smooth. Then stir in the shredded sharp cheddar and Gruyère cheese, along with the nutmeg, salt, and pepper. This mixture becomes an ultra-creamy, flavorful sauce with a beautiful golden hue thanks to the squash.
Step 5: Combine Pasta and Sauce
Gently fold the cooked elbow macaroni into the sauce, making sure every piece is luxuriously coated. Pour everything into a prepared baking dish, getting ready for the final step that adds the perfect crispy topping.
Step 6: Prepare and Add the Sage Breadcrumbs
In a small bowl, mix the panko breadcrumbs with chopped fresh sage and a drizzle of olive oil. This not only adds herbal flavor but also helps the breadcrumbs brown beautifully in the oven. Sprinkle this mixture evenly over the mac and cheese before baking.
Step 7: Bake Until Golden and Bubbling
Bake your Butternut Squash Mac & Cheese with Sage Breadcrumbs Recipe in the preheated oven for 15 to 20 minutes. You’ll know it’s done when the topping is golden and crispy, and the cheese sauce is bubbling at the edges. This finish adds a satisfyingly crunchy contrast to the creamy interior.
How to Serve Butternut Squash Mac & Cheese with Sage Breadcrumbs Recipe
Garnishes
For a fresh pop of color and flavor, sprinkle chopped fresh parsley or additional sage leaves over the top right before serving. A light drizzle of good-quality olive oil or a scattering of finely grated parmesan can also elevate the final presentation beautifully.
Side Dishes
This mac and cheese pairs wonderfully with crisp, bright sides that cut through the richness. Consider a simple green salad with a citrus vinaigrette or roasted Brussels sprouts tossed in lemon and garlic. Roasted root vegetables or steamed green beans also complement this cozy main perfectly.
Creative Ways to Present
Try portions served in individual ramekins topped with sage breadcrumbs for an elegant touch at dinner parties. You can also transform leftovers into mac and cheese fritters—perfect for snacking or a fun appetizer option that captures the magic of this Butternut Squash Mac & Cheese with Sage Breadcrumbs Recipe in a handheld delight.
Make Ahead and Storage
Storing Leftovers
Store leftover Butternut Squash Mac & Cheese with Sage Breadcrumbs Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days. This makes it easy to enjoy the flavors again without needing to cook from scratch.
Freezing
You can freeze this dish, but for best results, freeze before baking rather than after. Assemble the mac and cheese in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready to enjoy, bake it directly from frozen with a bit of extra baking time.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through to maintain that creamy texture and crispy topping. If reheating in the microwave, cover loosely and stir halfway through to ensure even heating without drying out the sauce.
FAQs
Can I use a different type of pasta?
Absolutely. While elbow macaroni is classic for mac and cheese, you can switch it up with shells, cavatappi, or even penne. Just ensure the pasta shape can hold the sauce well.
Is it necessary to roast the butternut squash?
Roasting the squash caramelizes the natural sugars and makes it softer, which contributes to a sweeter, richer cheese sauce. Steaming or boiling is possible but won’t deliver the same depth of flavor.
Can I make this recipe vegan or dairy-free?
To veganize, substitute plant-based milk and vegan cheeses, and replace butter with a vegan alternative. Use a vegan breadcrumb or simply omit the sage breadcrumbs if necessary. It won’t taste exactly the same but can still be delicious.
What does the sage add to the recipe?
Sage offers a woodsy, fragrant note that pairs beautifully with the sweetness of the squash and the richness of the cheese, giving the breadcrumbs a unique herbal crunch that completes the dish.
Can I prepare the dish in advance?
Yes, you can prepare everything up to assembling the breadcrumb topping and baking. Cover and refrigerate for up to 24 hours before baking to save time on the day you plan to serve it.
Final Thoughts
There’s nothing quite like cozying up with a bowl of Butternut Squash Mac & Cheese with Sage Breadcrumbs Recipe to brighten any mealtime. With its creamy, sweet, and savory layers plus that crunchy herb-topped finish, it’s a dish that promises both comfort and a touch of elegance. I can’t wait for you to try it and discover how this clever twist on a classic can quickly become your go-to recipe for every season.
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Butternut Squash Mac & Cheese with Sage Breadcrumbs Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Butternut Squash Mac & Cheese with Sage Breadcrumbs is a comforting twist on the classic creamy mac and cheese. Roasted butternut squash is blended into a cheesy sauce made with sharp cheddar and Gruyère, then baked with crispy sage-infused panko breadcrumbs for added texture and flavor. Perfect for a cozy family meal or holiday side dish.
Ingredients
Roasted Butternut Squash
- 1 medium butternut squash, peeled & cubed
- 2 tbsp olive oil
- Salt & pepper, to taste
Macaroni & Cheese
- 12 oz elbow macaroni
- 3 tbsp butter
- 3 tbsp flour
- 3 cups milk (whole or 2%)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- ½ tsp ground nutmeg
- Salt & pepper, to taste
Sage Breadcrumb Topping
- 1 cup panko breadcrumbs
- 2 tbsp fresh sage, chopped
- 1 tsp olive oil (approximate, for drizzling the breadcrumbs)
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
- Cook the Pasta: While the squash roasts, cook the elbow macaroni in salted boiling water until al dente according to package instructions. Drain and set aside.
- Make the Cheese Sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Stir in 3 tablespoons of flour and cook, stirring constantly, for about 1 minute to form a roux. Gradually whisk in 3 cups of milk, continuing to whisk until the sauce thickens and is smooth.
- Blend the Squash into Sauce: Transfer the roasted butternut squash into the sauce and blend using an immersion blender or regular blender until smooth. Return to heat and stir in 1 cup each of shredded sharp cheddar and Gruyère cheeses until melted. Add ½ teaspoon of ground nutmeg, salt, and pepper to taste.
- Combine Pasta and Sauce: Fold the cooked pasta into the cheese and squash sauce until well coated. Transfer the mixture to a greased baking dish.
- Prepare Sage Breadcrumbs: In a small bowl, mix 1 cup panko breadcrumbs with 2 tablespoons chopped fresh sage and drizzle approximately 1 teaspoon olive oil to moisten and help browning. Sprinkle evenly over the mac and cheese in the baking dish.
- Bake: Bake in the preheated oven for 15 to 20 minutes, until the topping is golden brown and the cheese sauce is bubbling around the edges. Let it rest a few minutes before serving.
Notes
- Use whole or 2% milk for a creamy sauce; skim milk may be too thin.
- Fresh sage adds a wonderful aroma and flavor; dried sage can be used but reduce the quantity.
- For a vegan version, substitute dairy ingredients with plant-based alternatives and use a vegan cheese.
- Make ahead: Prepare the sauce and pasta, assemble in the dish, cover and refrigerate. Bake as directed before serving, adding a few extra minutes if baking from cold.
- Leftovers store well in the refrigerator for up to 3 days and reheat covered in the oven or microwave.
