Butternut Squash Mac and Cheese with Sage Breadcrumbs

September 2, 2025 by Rosie

Craving a warm, cheesy dish that brightens up your dinner? Look no further! This Butternut Squash Mac and Cheese with Sage Breadcrumbs combines rich flavors with creamy goodness. I’ll guide you step-by-step to create a comforting meal that pleases everyone. Whether you’re a novice or a pro in the kitchen, you’ll find tips and tricks to make this dish truly special. Let’s dive into this tasty recipe!

Ingredients

Main Ingredients

2 cups butternut squash, peeled and cubed
1 cup macaroni pasta
2 cups sharp cheddar cheese, shredded
1 cup milk

The butternut squash gives this dish a sweet and creamy base. Macaroni pasta adds that classic comfort we love. Sharp cheddar cheese melts beautifully, creating a rich, cheesy flavor. Milk brings it all together, making the sauce smooth.

Additional Ingredients

1 tablespoon butter
1 tablespoon all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Butter helps form a roux, which is key for the cheese sauce. Flour thickens the sauce so it coats the pasta well. Garlic powder and onion powder enhance the flavors, making every bite tasty.

Topping Ingredients

1/2 cup fresh breadcrumbs
1 tablespoon fresh sage, finely chopped
1 tablespoon olive oil
Salt and pepper to taste

Fresh breadcrumbs make a crunchy topping. Sage adds a lovely herbal note that pairs well with the squash. Olive oil helps crisp the breadcrumbs in the oven. Don’t forget to season with salt and pepper for balance.

Step-by-Step Instructions

Preparing the Butternut Squash

Start by boiling salted water. Add the cubed butternut squash. Cook until tender, about 10-15 minutes.
Drain the squash and add it to a blender. Pour in just enough water to cover the squash. Blend until smooth. If needed, strain the puree to get a creamy texture.

Making the Cheese Sauce

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to create a roux. Cook this for about 1-2 minutes until it’s golden.
Gradually whisk in the milk. Keep stirring until the mixture thickens, which takes about 3-5 minutes.

Combining Ingredients

Stir in the butternut squash puree, garlic powder, onion powder, salt, and pepper into the thickened mixture. Make sure it’s smooth.
Now fold in the shredded sharp cheddar cheese. Stir until it melts and combines well.
Mix the cooked macaroni into the cheese sauce. Ensure every piece is coated with that creamy goodness.

Baking Instructions

Transfer the mac and cheese mixture to a greased baking dish.
In a separate bowl, mix the breadcrumbs, chopped sage, olive oil, and a pinch of salt. Sprinkle this mixture generously over the top of your mac and cheese.
Bake in a preheated oven at 350°F (175°C) for 20-25 minutes. Look for a golden and crispy top to know it’s ready.

Tips & Tricks

Cooking Tips

Ensuring al dente pasta: Cook the macaroni just until firm. Follow package times closely. Drain it right away to stop cooking. This keeps the pasta from getting mushy in the bake.
Perfecting the cheese sauce: Make a smooth roux by mixing flour and butter. Stir well for about 1-2 minutes. Adding milk slowly helps avoid lumps. Once thick, mix in your squash puree and spices. Add the cheese last for a rich, creamy sauce.

Presentation Tips

Garnishing suggestions: For a beautiful look, sprinkle fresh sage leaves on top. You can also add a bit more cheese for color.
Serving ideas: Serve this dish hot from the oven. Pair it with a light salad or fresh bread to balance the richness.

Flavor Enhancements

Adding spices or other cheeses: For a kick, try adding a pinch of nutmeg or cayenne pepper. Mixing in mozzarella or Gruyère cheese can add more depth to the flavor.
Substitute options for dietary needs: If you’re dairy-free, use plant-based cheese and milk. For a gluten-free option, swap the macaroni for gluten-free pasta.

Variations

Vegetarian Options

You can easily make this dish vegetarian. Use plant-based cheese alternatives like almond or coconut cheese. These options melt well and add a creamy texture. Feel free to add vegetables too. Spinach, kale, or roasted red peppers work great. They boost flavor and nutrition.

Gluten-Free Options

If you need a gluten-free meal, swap regular pasta for gluten-free pasta. There are many brands available that taste good. For the cheese sauce, use cornstarch or arrowroot as thickening agents. These options will help you achieve that creamy sauce without gluten.

Spicy Variations

Want some heat? Add chili powder or crushed red pepper flakes. Just a sprinkle can make a big difference. You can also flavor the breadcrumbs. Mix in spices like smoked paprika or garlic powder. This will give a nice crunch and extra flavor on top.

Storage Info

Refrigeration Tips

After you enjoy your Butternut Squash Mac and Cheese, store any leftovers in the fridge. Place the mac and cheese in an airtight container. This keeps it fresh for up to three days. If you don’t have a container, wrap it tightly in plastic wrap or foil.

Reheating Instructions

To reheat your mac and cheese, use a microwave or an oven. If using a microwave, heat it in short bursts. Stir in between to keep it creamy. If you prefer the oven, cover it with foil. This helps keep the top from getting too brown. You can heat it straight from the fridge or let it sit at room temp for about 15 minutes before reheating.

Freezing Recommendations

You can freeze this dish either before or after baking. If freezing before baking, wrap the container well with plastic wrap, then foil. This keeps it safe from freezer burn. If you freeze it after baking, let it cool first. For reheating, thaw it in the fridge overnight. Then bake it at 350°F until heated through, about 25-30 minutes.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare this dish ahead. Cook the macaroni and make the cheese sauce in advance. After mixing them, place the mac and cheese in a baking dish. Cover it tightly with plastic wrap and store it in the fridge for up to two days. When ready, bake it straight from the fridge. This saves time and helps you enjoy a quick meal.

What can I substitute for butternut squash?

If you want a swap for butternut squash, try acorn squash or pumpkin. Both have a sweet flavor and smooth texture. You can also use sweet potatoes for a similar taste. Canned pumpkin works well, too. Just drain it before mixing it with the cheese sauce. This keeps the dish from being too watery.

How do I make this recipe vegan?

To make this dish vegan, replace the cheese with plant-based cheese. Use almond or oat milk instead of regular milk. For the butter, try coconut oil or a vegan butter spread. Blend in some nutritional yeast for a cheesy flavor. This keeps the dish creamy and delicious while being kind to your diet.

This blog post covered how to make butternut squash mac and cheese. We explored key ingredients, step-by-step instructions, and helpful tips. You learned how to enhance flavors and even tried different variations. Remember, you can always adjust the recipe to fit your needs. Whether you want it vegetarian, gluten-free, or spicy, there are options for everyone. With these tools and tips, you’re ready to create a delicious dish that will impress your family and friends. Enjoy your cooking journey!

$- 2 cups butternut squash, peeled and cubed - 1 cup macaroni pasta - 2 cups sharp cheddar cheese, shredded - 1 cup milk The butternut squash gives this dish a sweet and creamy base. Macaroni pasta adds that classic comfort we love. Sharp cheddar cheese melts beautifully, creating a rich, cheesy flavor. Milk brings it all together, making the sauce smooth. - 1 tablespoon butter - 1 tablespoon all-purpose flour - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder Butter helps form a roux, which is key for the cheese sauce. Flour thickens the sauce so it coats the pasta well. Garlic powder and onion powder enhance the flavors, making every bite tasty. - 1/2 cup fresh breadcrumbs - 1 tablespoon fresh sage, finely chopped - 1 tablespoon olive oil - Salt and pepper to taste Fresh breadcrumbs make a crunchy topping. Sage adds a lovely herbal note that pairs well with the squash. Olive oil helps crisp the breadcrumbs in the oven. Don't forget to season with salt and pepper for balance. - Start by boiling salted water. Add the cubed butternut squash. Cook until tender, about 10-15 minutes. - Drain the squash and add it to a blender. Pour in just enough water to cover the squash. Blend until smooth. If needed, strain the puree to get a creamy texture. - In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to create a roux. Cook this for about 1-2 minutes until it’s golden. - Gradually whisk in the milk. Keep stirring until the mixture thickens, which takes about 3-5 minutes. - Stir in the butternut squash puree, garlic powder, onion powder, salt, and pepper into the thickened mixture. Make sure it's smooth. - Now fold in the shredded sharp cheddar cheese. Stir until it melts and combines well. - Mix the cooked macaroni into the cheese sauce. Ensure every piece is coated with that creamy goodness. - Transfer the mac and cheese mixture to a greased baking dish. - In a separate bowl, mix the breadcrumbs, chopped sage, olive oil, and a pinch of salt. Sprinkle this mixture generously over the top of your mac and cheese. - Bake in a preheated oven at 350°F (175°C) for 20-25 minutes. Look for a golden and crispy top to know it’s ready. - Ensuring al dente pasta: Cook the macaroni just until firm. Follow package times closely. Drain it right away to stop cooking. This keeps the pasta from getting mushy in the bake. - Perfecting the cheese sauce: Make a smooth roux by mixing flour and butter. Stir well for about 1-2 minutes. Adding milk slowly helps avoid lumps. Once thick, mix in your squash puree and spices. Add the cheese last for a rich, creamy sauce. - Garnishing suggestions: For a beautiful look, sprinkle fresh sage leaves on top. You can also add a bit more cheese for color. - Serving ideas: Serve this dish hot from the oven. Pair it with a light salad or fresh bread to balance the richness. - Adding spices or other cheeses: For a kick, try adding a pinch of nutmeg or cayenne pepper. Mixing in mozzarella or Gruyère cheese can add more depth to the flavor. - Substitute options for dietary needs: If you're dairy-free, use plant-based cheese and milk. For a gluten-free option, swap the macaroni for gluten-free pasta. {{image_2}} You can easily make this dish vegetarian. Use plant-based cheese alternatives like almond or coconut cheese. These options melt well and add a creamy texture. Feel free to add vegetables too. Spinach, kale, or roasted red peppers work great. They boost flavor and nutrition. If you need a gluten-free meal, swap regular pasta for gluten-free pasta. There are many brands available that taste good. For the cheese sauce, use cornstarch or arrowroot as thickening agents. These options will help you achieve that creamy sauce without gluten. Want some heat? Add chili powder or crushed red pepper flakes. Just a sprinkle can make a big difference. You can also flavor the breadcrumbs. Mix in spices like smoked paprika or garlic powder. This will give a nice crunch and extra flavor on top. After you enjoy your Butternut Squash Mac and Cheese, store any leftovers in the fridge. Place the mac and cheese in an airtight container. This keeps it fresh for up to three days. If you don’t have a container, wrap it tightly in plastic wrap or foil. To reheat your mac and cheese, use a microwave or an oven. If using a microwave, heat it in short bursts. Stir in between to keep it creamy. If you prefer the oven, cover it with foil. This helps keep the top from getting too brown. You can heat it straight from the fridge or let it sit at room temp for about 15 minutes before reheating. You can freeze this dish either before or after baking. If freezing before baking, wrap the container well with plastic wrap, then foil. This keeps it safe from freezer burn. If you freeze it after baking, let it cool first. For reheating, thaw it in the fridge overnight. Then bake it at 350°F until heated through, about 25-30 minutes. Yes, you can prepare this dish ahead. Cook the macaroni and make the cheese sauce in advance. After mixing them, place the mac and cheese in a baking dish. Cover it tightly with plastic wrap and store it in the fridge for up to two days. When ready, bake it straight from the fridge. This saves time and helps you enjoy a quick meal. If you want a swap for butternut squash, try acorn squash or pumpkin. Both have a sweet flavor and smooth texture. You can also use sweet potatoes for a similar taste. Canned pumpkin works well, too. Just drain it before mixing it with the cheese sauce. This keeps the dish from being too watery. To make this dish vegan, replace the cheese with plant-based cheese. Use almond or oat milk instead of regular milk. For the butter, try coconut oil or a vegan butter spread. Blend in some nutritional yeast for a cheesy flavor. This keeps the dish creamy and delicious while being kind to your diet. This blog post covered how to make butternut squash mac and cheese. We explored key ingredients, step-by-step instructions, and helpful tips. You learned how to enhance flavors and even tried different variations. Remember, you can always adjust the recipe to fit your needs. Whether you want it vegetarian, gluten-free, or spicy, there are options for everyone. With these tools and tips, you're ready to create a delicious dish that will impress your family and friends. Enjoy your cooking journey!$