Butternut Squash Mac and Cheese with Sage Crumbs
Comfort food lovers, rejoice! This Butternut Squash Mac and Cheese with Sage Crumbs is the ultimate twist on a classic favorite. Creamy, cheesy, and packed with the natural sweetness of butternut squash, this dish is elevated by crispy, fragrant sage breadcrumbs that add just the right amount of texture and herbal brightness. It’s a perfect meal for cozy evenings, family dinners, or whenever you need a little extra warmth on your plate. Plus, with wholesome ingredients and a touch of fresh sage, it’s a recipe that feels both indulgent and nourishing.
What Makes This Recipe Special
This Butternut Squash Mac and Cheese with Sage Crumbs stands out because it combines the rich creaminess of a traditional mac and cheese with the subtle sweetness and nutrient boost of butternut squash. Instead of relying solely on cheese for that velvety sauce, the roasted squash lends a beautiful orange hue and a silky texture without overpowering the cheesy goodness. The sage crumbs add an aromatic crunch that complements the dish perfectly, while the turkey bacon introduces a smoky, savory element that rounds out the flavors. It’s a dish that brings together comfort, nutrition, and gourmet flair in one satisfying bowl.
Your Shopping Guide
- Elbow Macaroni (8 oz): The perfect pasta shape for holding onto that luscious sauce.
- Butternut Squash: Choose a firm, medium-sized squash with a matte skin for the best flavor.
- Milk (1 cup): Whole milk works best for creaminess, but you can substitute with any milk you prefer.
- Cheddar Cheese (1 cup, shredded): Sharp cheddar adds a bold flavor.
- Mozzarella Cheese (1 cup, shredded): For meltability and a mild, creamy texture.
- Unsalted Butter (2 tablespoons): Essential for the roux base and sage crumb topping.
- All-purpose Flour (2 tablespoons): For thickening the cheese sauce.
- Mustard Powder (1 teaspoon): Adds a subtle tang and depth to the sauce.
- Garlic Powder (1/2 teaspoon): Boosts savory flavor.
- Salt and Pepper: To taste, for seasoning.
- Turkey Bacon (1/2 cup, cooked and chopped): Choose a good-quality cooked turkey bacon for texture and savory notes.
- Breadcrumbs (1/2 cup): Use plain or panko for extra crunch.
- Fresh Sage (2 tablespoons, chopped): The star herb that adds an earthy aroma.
- Olive Oil (1 tablespoon): For toasting the breadcrumbs and sage.
Equipment & Tools
- Large pot: To boil the macaroni and cook the squash.
- Medium saucepan: For preparing the cheese sauce.
- Baking dish: To assemble and bake the mac and cheese with the sage crumbs.
- Mixing bowls: For combining breadcrumbs and sage.
- Wooden spoon or whisk: For stirring the sauce.
- Knife and cutting board: To dice the butternut squash and chop the sage.
- Colander: To drain the macaroni and squash.
How to Prepare Butternut Squash Mac and Cheese with Sage Crumbs
Step 1: Cook the Butternut Squash and Macaroni
Fill a large pot with salted water and bring it to a boil. Add the diced butternut squash and cook for about 8 minutes until tender but not mushy. Add the elbow macaroni to the same pot and cook according to package instructions until al dente, usually around 7-8 minutes. Drain both the squash and pasta, and set aside.
Step 2: Prepare the Cheese Sauce
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook for 1-2 minutes until the mixture turns a light golden color, stirring constantly. Slowly pour in the milk while whisking to avoid lumps. Continue to cook and whisk until the mixture thickens and coats the back of a spoon, about 3-5 minutes.
Step 3: Add Flavor and Cheese
Reduce the heat to low and stir in the mustard powder, garlic powder, salt, and pepper. Add the shredded cheddar and mozzarella cheeses gradually, stirring continuously until melted and smooth. Then, stir in the cooked butternut squash, mashing some pieces lightly with the back of a spoon to incorporate them into the sauce and create a velvety texture.
Step 4: Combine Pasta and Sauce
Add the cooked elbow macaroni and chopped turkey bacon into the cheese and squash mixture. Stir gently to combine everything evenly.
Step 5: Prepare the Sage Crumbs
In a small skillet, heat the olive oil over medium heat. Add the breadcrumbs and chopped fresh sage, stirring frequently until the crumbs are golden brown and fragrant, about 3-5 minutes. Be careful not to burn them.
Step 6: Assemble and Bake
Transfer the mac and cheese mixture into a greased baking dish. Evenly sprinkle the sage crumbs over the top. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the topping is crisp and the sauce is bubbling around the edges.
Step 7: Serve and Enjoy
Let the dish cool for a few minutes before serving. This Butternut Squash Mac and Cheese with Sage Crumbs pairs beautifully with a simple green salad or roasted vegetables for a complete meal.
Variations by Season
- Fall: Swap turkey bacon with sautéed mushrooms and add a pinch of cinnamon to the cheese sauce for cozy autumn flavors.
- Winter: Stir in roasted garlic and top with toasted pecans for added warmth and crunch.
- Spring: Incorporate fresh peas or asparagus tips into the pasta for a burst of green and freshness.
- Summer: Add sun-dried tomatoes and fresh basil to brighten the dish and enhance the cheesy sauce.
Learn from These Mistakes
- Don’t overcook the macaroni; it should be al dente since it will continue to cook in the oven.
- Ensure the roux is cooked properly before adding milk to avoid a floury taste in your cheese sauce.
- Be patient while melting the cheese to prevent it from clumping or becoming grainy.
- Toast the sage crumbs carefully—too much heat can burn the herbs and create bitterness.
Save It for Later
This Butternut Squash Mac and Cheese with Sage Crumbs reheats wonderfully. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to restore crispiness to the topping, or microwave for a quick warm-up. For meal prep, you can prepare the sauce and pasta separately and combine them just before baking.
Handy Q&A
Can I make this recipe dairy-free?
Yes! Substitute the milk with unsweetened almond or oat milk and use dairy-free cheese alternatives to keep the creamy texture without dairy.
Is it possible to make this recipe vegetarian?
Definitely. Simply omit the turkey bacon and increase the amount of sage crumbs or add sautéed mushrooms for a savory, meaty feel.
Can I prepare this dish ahead of time?
Absolutely. You can assemble it the day before, cover it tightly, and bake it fresh when ready. Just add a few extra minutes to the baking time if baking from cold.
What’s the best way to peel and dice butternut squash?
Use a sharp vegetable peeler to remove the skin, then slice the squash in half lengthwise and scoop out the seeds. Cut into strips and then dice into even pieces for uniform cooking.
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Let’s Eat
Nothing beats the comforting embrace of a creamy, cheesy bowl of mac and cheese, especially when it’s enhanced with the natural sweetness of butternut squash and the earthy aroma of fresh sage. This Butternut Squash Mac and Cheese with Sage Crumbs is sure to become a favorite in your recipe rotation, bringing a cozy, gourmet touch to your table. Whether you’re making it for a family dinner or a solo indulgence, each bite offers a perfect balance of flavors and textures. Warm, cheesy, and satisfying—let’s dig in!
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Butternut Squash Mac and Cheese with Sage Crumbs
Ingredients
Equipment
Method
- Fill a large pot with salted water and bring it to a boil. Add the diced butternut squash and cook for about 8 minutes until tender but not mushy. Add the elbow macaroni to the same pot and cook according to package instructions until al dente, usually around 7-8 minutes. Drain both the squash and pasta, and set aside.
- In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook for 1-2 minutes until the mixture turns a light golden color, stirring constantly. Slowly pour in the milk while whisking to avoid lumps. Continue to cook and whisk until the mixture thickens and coats the back of a spoon, about 3-5 minutes.
- Reduce the heat to low and stir in the mustard powder, garlic powder, salt, and pepper. Add the shredded cheddar and mozzarella cheeses gradually, stirring continuously until melted and smooth. Then, stir in the cooked butternut squash, mashing some pieces lightly with the back of a spoon to incorporate them into the sauce and create a velvety texture.
- Add the cooked elbow macaroni and chopped turkey bacon into the cheese and squash mixture. Stir gently to combine everything evenly.
- In a small skillet, heat the olive oil over medium heat. Add the breadcrumbs and chopped fresh sage, stirring frequently until the crumbs are golden brown and fragrant, about 3-5 minutes. Be careful not to burn them.
- Transfer the mac and cheese mixture into a greased baking dish. Evenly sprinkle the sage crumbs over the top. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the topping is crisp and the sauce is bubbling around the edges.
- Let the dish cool for a few minutes before serving. This Butternut Squash Mac and Cheese with Sage Crumbs pairs beautifully with a simple green salad or roasted vegetables for a complete meal.
Notes
- Don’t overcook the macaroni; it should remain al dente as it will continue cooking in the oven.
- Ensure the roux is cooked before adding milk to avoid a floury taste in the cheese sauce.
- Toast the sage crumbs carefully to prevent burning and bitterness.
- Substitute turkey bacon with mushrooms for a vegetarian version.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven to restore crispiness.
