Roasted Butternut Squash Mac and Cheese

Roasted butternut squash mac and cheese is so luxurious and creamy topped with sage breadcrumbs for a perfect crunch and herby flavor. The most delicious gooey cheese sauce with plenty of onions and garlic – you're seriously going to love this one. A great easy fall dinner!

INGREDIENTS FOR THIS MAC & CHEESE:

• Dry pasta (shells, preferably!)
• Butternut squash
• Yellow onion
• Garlic
• Flour
• Whole milk
• Heavy cream
• Sharp cheddar cheese
• Unsalted butter
• Panko bread crumbs
• Fresh sage
• Red pepper flakes

KITCHEN EQUIPMENT YOU'LL NEED:

• Cutting board
• Chef's knife
• Large baking sheet
• Blender or food processor
• Wood spoon/spatula
• Whisk
• Large pot x2
• 9x13 baking dish

HOW TO MAKE THIS ROASTED BUTTERNUT SQUASH MAC AND CHEESE:

1. Step 1: Roast. Preheat your oven to 450℉. Peel and cube your butternut squash into 1" pieces. Drizzle with 1 tbsp olive oil and a sprinkle of salt and pepper. Roast for 20 minutes until tender.
2. Step 2: Puree. Add the roasted butternut squash to a blender or food processor and puree.
3. Step 3: Pasta. Bring a large pot of salted water to a boil. Cook pasta according to directions until al dente. Drain, don't rinse.
4. Step 4: Sauté. In a large pot, melt the butter over medium heat. Sauté the garlic, onion, and red pepper flakes for about 3-5 minutes. Then add in the flour and mix together and cook for 1 minute, until lightly golden.
5. Step 5: Sauce. To the pot, add the whole milk, heavy cream, butternut squash puree, salt & pepper. Bring to a boil and then lower to a simmer stirring occasionally for 5 minutes until slightly thickened. Turn off the heat and add the cheese. Mix in slightly, then add the drained cooked pasta (this will help melt the cheese).
6. Step 6: Bake. Add the mac and cheese to the baking dish and sprinkle with panko breadcrumbs and chopped sage mixture. Bake for 15 minutes.

OTHER CREAMY CHEESY RECIPES:

• Caramelized onion & apple grilled cheese
• Spinach, cheese & pesto stuffed shells
• Perfect creamy tomato sauce
• Creamy pumpkin pasta with sage breadcrumbs

Print Recipe

5 from 1 vote

Roasted Butternut Squash Mac and Cheese

Roasted butternut squash mac and cheese is so luxurious and creamy topped with sage breadcrumbs for a perfect crunch. The most delicious gooey cheese sauce with plenty of onions and garlic – you're seriously going to love this one. A great easy fall dinner!

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Servings: 4 -6 servings

INGREDIENTS

• 2 cups cubed 1" butternut squash - 1 ½ cups pureed (about 1 medium butternut squash)
• 16 oz/1lb dried pasta shells
• 2 tbsp unsalted butter
• 4 cloves garlic
• ½ yellow onion finely diced
• 1 tsp red pepper flakes
• 2 tbsp flour
• 2 cups whole milk
• ¼ cup heavy cream
• 8 oz sharp cheddar cheese shredded
• ¾ cup panko bread crumbs
• 1 tbsp fresh sage chopped

INSTRUCTIONS

• Preheat your oven to 450℉. Add the butternut squash to a large sheet tray and drizzle with 1 tbsp olive oil and sprinkle with 1 tsp salt and ½ tsp pepper. Roast for 20 minutes until tender. Add to a blender or food processor and puree. 
• Bring a pot of salted water to a boil and cook your pasta according to package directions until al dente. Drain and set aside. 
• Meanwhile, in a large pot, melt the butter and sauté the garlic, onion, and red pepper flakes for 3-5 minutes. Add in the flour and cook for 1 minute until lightly golden. 
• Add in the milk, heavy cream, and pureed butternut squash. Bring to a boil then reduce to a simmer and allow to simmer for 5 minutes, stirring occasionally, until slightly thickened.
• Add the cheese to the milk/cream mixture and stir to combine. Add in the drained pasta and stir in to finish melting the cheese. 
• Add the mac & cheese to the baking dish and sprinkle with the panko and chopped sage. Bake for 15-20 minutes until golden brown.