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Creamy Butternut Squash Mac and Cheese with Crispy Sage: Easy 30-Minute Dinner

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This creamy butternut squash mac and cheese with crispy sage is a quick, 30-minute dinner that turns a classic comfort dish into something special. The velvety squash sauce, sharp cheddar, and nutty, crunchy sage topping make it a crowd-pleaser that even squash-haters will love.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 12 ounces (340g) elbow macaroni or small pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups (480ml) whole milk
  • 1 ½ cups (about 6 ounces) sharp cheddar cheese, shredded
  • ½ cup (about 2 ounces) Gruyère or Fontina cheese, shredded
  • ¼ cup (25g) panko breadcrumbs
  • 1 tablespoon olive oil
  • 1 bunch fresh sage (about 15–20 leaves)
  • ½ teaspoon garlic powder
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • Salt and black pepper to taste

Instructions

  1. Prep the Squash: Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, and scoop out seeds. Cut into 1-inch cubes (about 4-5 cups). Place in a microwave-safe bowl with 2 tablespoons water, cover with a damp paper towel, and microwave on high for 8-10 minutes until fork-tender. Alternatively, steam on stovetop for 15 minutes. Let cool slightly.
  2. While the Squash Cooks, Start the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Cook pasta according to package directions until al dente (about 8 minutes). Reserve ½ cup of starchy pasta water before draining. Drain and set aside.
  3. Make the Crispy Sage and Topping: In a small skillet, melt 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add sage leaves in a single layer and fry for 30-45 seconds per side until crisp and darker green. Transfer to a paper towel-lined plate. In the same pan, add panko breadcrumbs and stir in remaining oil and butter. Toast for 2-3 minutes, stirring constantly, until golden brown. Remove and set aside.
  4. Puree the Squash: Transfer tender squash cubes to a blender or tall container (if using immersion blender). Add about ½ cup of the milk and blend until completely smooth and creamy. Set aside.
  5. Build the Cheese Sauce: In a large skillet or sauté pan, melt remaining 1 tablespoon butter over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute, stirring constantly, until nutty and light golden. Slowly pour in remaining 1 ½ cups milk, whisking constantly. Bring to a gentle simmer; it will thicken after 2-3 minutes.
  6. Combine and Melt: Reduce heat to low. Add squash puree, garlic powder, nutmeg, and a generous pinch of salt and pepper. Whisk until smooth. Add shredded cheddar and Gruyère (or Fontina) a handful at a time, stirring constantly until each addition is fully melted. Taste and adjust salt and pepper as needed.
  7. Bring It All Together: Add cooked, drained pasta to the skillet with cheese sauce. Stir gently until every piece is coated. If sauce is too thick, add a splash of reserved pasta water to loosen it up.
  8. Serve and Top: Spoon mac and cheese into bowls. Crumble crispy sage leaves over the top and finish with a generous sprinkle of toasted panko breadcrumbs. Serve immediately.

Notes

Shred your own cheese from a block for a smooth, non-grainy sauce. Keep heat low when melting cheese to prevent stringiness. Reserve pasta water to adjust sauce consistency. Toast panko separately to avoid sogginess. Sage leaves burn quickly; watch them closely.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, 30-minute dinner, easy mac and cheese, fall comfort food, vegetarian mac and cheese, crispy sage

Find it online: https://siennaspoon.com/creamy-butternut-squash-mac-and-cheese-with-crispy-sage-easy-30-minute-dinner/