This creamy and cozy stovetop butternut squash macaroni and cheese is the perfect fall comfort food! Don’t skip the crispy sage breadcrumbs!
What says fall more than a warm bowl of cheesy butternut squash mac and cheese topped with a sprinkling of crispy sage breadcrumbs!? This is my favorite recipe to make when the weather gets cool. Roasted and pureed butternut squash folds seamlessly into the cheesy sauce adding a hint of sweetness!
This recipe blends two of my favorite cheeses: cheddar and goats cheese. I recommend going with a mild cheddar since the goat’s cheese is quite sharp and tangy already.
This creamy macaroni and cheese is perfect as an entree all on its own or, it can be served alongside a fresh salad, roast chicken, even oven-roasted bbq salmon. Oh, and butternut squash mac and cheese makes a great addition to any Thanksgiving menu!
Recipe Ingredients
Here’s everything you’ll need to make this recipe: butternut squash, any bite-sized pasta, cream, cheddar cheese, goat cheese, butter, olive oil, paprika, nutmeg, garlic, bread, and fresh sage.
Cheeses: I don’t recommend swapping out the goat cheese because it adds to the creaminess of the sauce. If you’d like to use something other than cheddar you could try: Gruyere, Monterey Jack, American, or Provolone.
Butternut Squash: I prefer the flavor of freshly roasted squash but you can use a can of butternut squash puree to save time and effort.
Recipe Step by Step
Step 1. Roast the Squash
Cut the squash in half lengthwise and remove the seeds and strings. Drizzle the inside with olive oil; season with salt and pepper. Place on a sheet tray, cut side down. Bake for 30 to 45 minutes or until fork-tender. Let cool then scoop out the flesh, and place, in a food processor. Puree until smooth and creamy.
Step 2. Make the Cheese Sauce
This sauce comes together very easily, just melt the butter together with the garlic and spices then add in the cheeses, squash puree, and cream. Gently fold together with a rubber spatula.
Step 3. Finish and Serve
Cook and drain the pasta then stir it into the sauce. Divide between bowls, top with breadcrumbs, and dig in!
Crispy Garlic and Sage Bread Crumbs
Toast the torn bread, whole garlic cloves, and fresh sage until deeply golden brown. Once the mixture is cool pulse everything together in a food processor until it becomes coarse crumbs.
FAQs, Tips & Tricks
I prefer the flavor of freshly roasted squash but you can use a can of butternut squash puree to save time and effort.
Microwave or stovetop. Add a little bit of water or cream to loosen the sauce.
I always recommend grating your own cheese for cheese sauces. Pre-shredded cheeses have an anti-caking agent that can make the sauces grainy.
Check out more cozy Fall recipes:
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Butternut Squash Mac and Cheese with Crispy Sage Breadcrumbs
Ingredients
- 1 medium-sized butternut squash about 2lbs
- 1 lb pasta any bite-sized shape
- 4 tbsp butter
- 2 cloves garlic grated
- 1 c heavy cream
- ¼ tsp ground nutmeg
- ½ tsp paprika
- 8 oz cheddar cheese grated
- 8 oz goat cheese crumbled
- salt and pepper
Crispy Sage Breadcrumbs:
- 2-3 cups torn bread
- ¼ c olive oil
- 4 c garlic cloves whole, skin removed
- 8 whole sage leaves
- salt and pepper
Instructions
- Preheat the oven to 350 degrees. Cut the squash in half lengthwise and remove the seeds and strings. Drizzle the inside with olive oil; season with salt and pepper. Place on a sheet tray, cut side down. Bake for 30 to 45 minutes or until fork-tender. Let cool then scoop out the flesh, and place, in a food processor. Puree until smooth and creamy.
- Heat a large pot over medium, low heat. Melt the butter in the pan then add in the grated garlic, nutmeg, and paprika. Next, add the squash puree, cream, cheeses, a good pinch of salt. Warm on low heat, stirring continuously until melted.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the directions on the package. Drain then add it to the butternut squash cheese sauce. Stir until the pasta is evenly combined and the cheeses are melted. Divide between bowls and top with sage breadcrumbs!
Crispy Sage Breadcrumbs:
- Preheat the oven to 350. On a baking tray toss the torn bread with the olive oil, sage, garlic cloves, salt, and pepper. Bake for 20-30 minutes until deeply golden brown. Once the mixture is cool pulse everything together (garlic, sage, and bread) in a food processor until it becomes coarse crumbs.
Notes
- Fresh Butternut Squash vs Canned Puree: I prefer the flavor of freshly roasted squash but you can use a can of butternut squash puree to save time and effort.
- Different Cheese Options: I don’t recommend swapping out the goat cheese because it adds to the creaminess of the sauce. If you’d like to use something other than cheddar you could try: Gruyere, Monterey Jack, American, or Provolone.
- Pre-shredded cheese: I always recommend grating your own cheese for cheese sauces. Pre-shredded cheeses have an anti-caking agent that can make the sauces grainy.
- Butternut squash mac and cheese will stay fresh in the refrigerator for up to five days. Reheat in the microwave or on the stovetop. Add a little bit of water or cream to loosen the sauce.
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