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Healthy Butternut Squash Mac and Cheese

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This creamy butternut squash mac and cheese with crispy sage is a healthy-ish comfort food that tastes like you spent hours on it. Made with roasted squash, sharp cheddar, and a simple blender sauce, it’s perfect for fall weeknights, potlucks, or when you want to trick your kids into eating a vegetable.

Ingredients

Scale
  • 3 cups butternut squash, peeled and cubed (about 1 medium squash)
  • 2 tablespoons olive oil
  • 2–3 whole garlic cloves, skins on
  • 1 cup milk (2% or whole; or unsweetened almond/oat milk for dairy-free)
  • 1/4 cup chicken or vegetable broth (low-sodium)
  • 1 cup sharp cheddar cheese, shredded (packed; grate your own)
  • 1/4 cup Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg (optional)
  • 8 ounces elbow macaroni or small shells (about 2 cups dry)
  • 10–12 fresh sage leaves
  • 1 tablespoon butter or olive oil
  • 1/4 cup panko breadcrumbs (optional, for extra crunch)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tablespoons olive oil and a pinch of salt. Spread in a single layer on a rimmed baking sheet. Add whole garlic cloves (skins on). Roast for 25-30 minutes, flipping halfway, until squash is tender and edges are lightly caramelized. Let cool for 5 minutes.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water. Do not rinse pasta.
  3. Squeeze roasted garlic cloves out of their skins. Add roasted squash, roasted garlic, milk, and broth to a blender. Blend on high until completely smooth, about 30-45 seconds.
  4. Pour blended sauce into the same pot used for pasta. Warm over medium-low heat. Add shredded cheddar and Parmesan, stirring constantly until melted. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg. Taste and adjust salt if needed.
  5. Add cooked pasta to the cheese sauce and stir until coated. If sauce is too thick, add a splash of reserved pasta water to loosen.
  6. In a small skillet, melt 1 tablespoon butter over medium heat. Add sage leaves in a single layer. Cook for 30-45 seconds per side until crispy and darker green. Transfer to paper towels to drain. If using panko, add to the same pan and toast for 2 minutes until golden.
  7. Serve immediately topped with crispy sage and panko. For a baked version, transfer to a greased 9×13 dish, top with sage and panko, and bake at 375°F (190°C) for 10-15 minutes until bubbly and golden.

Notes

Don’t skip roasting the squash—it concentrates sweetness and prevents a watery sauce. Grate your own cheese for smooth melting. Season in layers: salt pasta water, salt squash before roasting, and season sauce before adding pasta. Watch sage carefully as it burns quickly. Reserve pasta water to adjust sauce consistency. For make-ahead: assemble without sage topping, refrigerate up to 24 hours, then bake at 375°F for 20-25 minutes with a splash of milk.

Nutrition

Keywords: butternut squash mac and cheese, healthy mac and cheese, fall pasta recipe, vegetarian mac and cheese, easy weeknight dinner

Find it online: https://flurpchef.com/healthy-butternut-squash-mac-and-cheese-best-easy-recipe/