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Cozy Butternut Squash Mac and Cheese with Crispy Sage: Easy 30-Min Recipe

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A creamy, savory, and surprisingly rich mac and cheese made with roasted butternut squash as the base, topped with crispy sage leaves. Ready in 30 minutes, this comforting dish is perfect for busy weeknights and cozy autumn evenings.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 3 cloves garlic, whole and unpeeled
  • 1 cup vegetable broth (or chicken broth)
  • 1/2 cup milk (whole milk or 2%; unsweetened almond milk for dairy-free)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • 8 ounces (about 2 cups) pasta (cavatappi or shells recommended)
  • 2 tablespoons unsalted butter (or vegan butter)
  • 10–12 fresh sage leaves
  • 1/4 cup panko breadcrumbs (optional)
  • 1/4 cup grated Parmesan cheese (optional; use vegetarian rennet-free if needed)

Instructions

  1. Preheat oven to 400°F (200°C). On a baking sheet, toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer and nestle whole garlic cloves among the squash. Roast for 20-25 minutes until tender and edges are lightly browned.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
  3. Once squash is roasted and slightly cooled, squeeze roasted garlic cloves out of their skins. Transfer squash and garlic to a blender. Add vegetable broth, milk, Dijon mustard, nutmeg, and cayenne (if using). Blend on high until completely smooth. If too thick, add a splash of reserved pasta water. Season with salt and pepper to taste.
  4. In a small skillet, melt butter over medium heat. Add sage leaves in a single layer and fry for 30-60 seconds per side until darker green and crispy. Transfer to a paper towel-lined plate. If using panko and Parmesan, add to the same skillet and toast for 2-3 minutes until golden brown.
  5. In the large pot used for pasta, pour in the squash sauce. Add cooked pasta and stir to coat evenly. If sauce is too thick, add reserved pasta water one tablespoon at a time until desired consistency. Serve immediately in bowls, topped with crispy sage leaves and toasted panko-Parmesan mixture.

Notes

Roasting the squash is essential for caramelized flavor; do not skip. Reserve pasta water for a silky sauce. Sage leaves can burn quickly, so watch them closely. Leftovers keep in the fridge for up to 4 days; reheat with a splash of milk or broth.

Nutrition

Keywords: butternut squash mac and cheese, healthy mac and cheese, 30 minute dinner, vegetarian pasta, fall comfort food, crispy sage

Find it online: https://spoonmira.com/cozy-butternut-squash-mac-and-cheese-with-crispy-sage-easy-30-min-recipe/