This creamy + 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.
Golden brown toasted bread, garlic, and sage are pulsed together in a food processor to create the Crispy Sage Breadcrumbs that are sprinkled on top of the butternut squash mac and cheese!
Butternut Squash Mac + Cheese with Crispy Sage Breadcrumbs
Ingredients
- 1 butternut squash medium-sized, about 2lbs
- 1 lb pasta
- 2 c milk
- 1/4 tsp freshly grated nutmeg
- 8 oz cheddar cheese, grated
- 8 oz goat cheese
- salt and pepper
Crispy Sage Breadcrumbs:
- 2-3 cups torn bread
- 1/4 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, skin side down. Bake for 30 to 40 minutes or until fork-tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Puree until smooth and creamy.
- In a large pot add the squash puree, milk, cheeses, a good pinch of salt and nutmeg. 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. Toss the torn bread with the olive oil, sage, garlic cloves, salt, and pepper. Lay the mixture on a parchment-lined sheet tray and bake for 15-20 minutes until deeply golden brown. Take out of the oven and allow to cool. Once the mixture is cool pulse everything together (garlic, sage, and bread) in a food processor until it becomes coarse crumbs.
Notes
If you love Butternut Squash Mac and Cheese with Crispy Sage Breadcrumbs, check out more great recipes →
I followed this recipe exactly, and I just couldn’t get the sauce to thicken up whatsoever. I had to turn the heat up to medium, add some flour and then I ended up baking it in the oven for 20 mins.The flavour is pretty good though