Butternut Squash Macaroni and Cheese with Crispy Sage Breadcrumbs

This creamy and cozy stovetop butternut squash macaroni and cheese is the perfect fall comfort food! Don’t skip the crispy sage breadcrumbs!

a white bowl of butternut squash macaroni and cheese topped with breadcrumb with a gold spoon

What says fall more than a warm bowl of cheesy butternut squash mac and cheese topped with a sprinkling of crispy sage breadcrumbs!? This is my favorite recipe to make when the weather gets cool. Roasted and pureed butternut squash folds seamlessly into the cheesy sauce adding a hint of sweetness!

This recipe blends two of my favorite cheeses: cheddar and goats cheese. I recommend going with a mild cheddar since the goat’s cheese is quite sharp and tangy already.

This creamy macaroni and cheese is perfect as an entree all on its own or, it can be served alongside a fresh salad, roast chicken, even oven-roasted bbq salmon. Oh, and butternut squash mac and cheese makes a great addition to any Thanksgiving menu!

Recipe Ingredients

Here’s everything you’ll need to make this recipe: butternut squash, any bite-sized pasta, cream, cheddar cheese, goat cheese, butter, olive oil, paprika, nutmeg, garlic, bread, and fresh sage.

Cheeses: I don’t recommend swapping out the goat cheese because it adds to the creaminess of the sauce. If you’d like to use something other than cheddar you could try: Gruyere, Monterey Jack, American, or Provolone.

Butternut Squash: I prefer the flavor of freshly roasted squash but you can use a can of butternut squash puree to save time and effort.

recipe ingredients individually labeled, dried pasta, butternut squash, goat cheese, sage, cream etc.

Recipe Step by Step

Step 1. Roast the Squash

Cut the squash in half lengthwise and remove the seeds and strings. Drizzle the inside with olive oil; season with salt and pepper. Place on a sheet tray, cut side down. Bake for 30 to 45 minutes or until fork-tender. Let cool then scoop out the flesh, and place, in a food processor. Puree until smooth and creamy.

two halves of butternut squash on a baking tray and a food processor filled with pureed butternut squash

Step 2. Make the Cheese Sauce

This sauce comes together very easily, just melt the butter together with the garlic and spices then add in the cheeses, squash puree, and cream. Gently fold together with a rubber spatula.

a large pot filled with cheddar and goat cheese, butternut squash puree, cream and a large pot with cheese sauce

Step 3. Finish and Serve

Cook and drain the pasta then stir it into the sauce. Divide between bowls, top with breadcrumbs, and dig in!

a large pot of butternut squash macaroni and cheese on a blue background

Crispy Garlic and Sage Bread Crumbs

Toast the torn bread, whole garlic cloves, and fresh sage until deeply golden brown. Once the mixture is cool pulse everything together in a food processor until it becomes coarse crumbs.

a collage of three photos: raw bread on a baking tray, toasted bread on a baking tray and bread crumbs in a food processor

FAQs, Tips & Tricks

Can I use canned butternut squash puree?

I prefer the flavor of freshly roasted squash but you can use a can of butternut squash puree to save time and effort.

What is the best way to reheat leftovers?

Microwave or stovetop. Add a little bit of water or cream to loosen the sauce.

Can I just use pre shredded cheese?

I always recommend grating your own cheese for cheese sauces. Pre-shredded cheeses have an anti-caking agent that can make the sauces grainy.

a marble table of food butternut squash mac and cheese, a side of bread, fresh thyme

Check out more cozy Fall recipes:

I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

a white bowl of butternut squash macaroni and cheese topped with breadcrumb with a gold spoon

Butternut Squash Mac and Cheese with Crispy Sage Breadcrumbs

This creamy and cozy stovetop butternut squash macaroni and cheese is the perfect fall comfort food!
4.50 from 4 votes
Print Pin Rate
Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 6
Calories: 799kcal

Ingredients

  • 1 medium-sized butternut squash about 2lbs
  • 1 lb pasta any bite-sized shape
  • 4 tbsp butter
  • 2 cloves garlic grated
  • 1 c heavy cream
  • 1/4 tsp ground nutmeg
  • 1/2 tsp paprika
  • 8 oz cheddar cheese grated
  • 8 oz goat cheese crumbled
  • salt and pepper

Crispy Sage Breadcrumbs:

  • 2-3 cups torn bread
  • 1/4 c olive oil
  • 4 c garlic cloves whole, skin removed
  • 8 whole sage leaves
  • salt and pepper

Instructions

  • Preheat the oven to 350 degrees. Cut the squash in half lengthwise and remove the seeds and strings. Drizzle the inside with olive oil; season with salt and pepper. Place on a sheet tray, cut side down. Bake for 30 to 45 minutes or until fork-tender. Let cool then scoop out the flesh, and place, in a food processor. Puree until smooth and creamy.
  • Heat a large pot over medium, low heat. Melt the butter in the pan then add in the grated garlic, nutmeg, and paprika. Next, add the squash puree, cream, cheeses, a good pinch of salt. Warm on low heat, stirring continuously until melted.
  • Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the directions on the package. Drain then add it to the butternut squash cheese sauce. Stir until the pasta is evenly combined and the cheeses are melted. Divide between bowls and top with sage breadcrumbs!

Crispy Sage Breadcrumbs:

  • Preheat the oven to 350. On a baking tray toss the torn bread with the olive oil, sage, garlic cloves, salt, and pepper. Bake for 20-30 minutes until deeply golden brown. Once the mixture is cool pulse everything together (garlic, sage, and bread) in a food processor until it becomes coarse crumbs.

Notes

Ingredient Substitutions:
  • Fresh Butternut Squash vs Canned Puree: I prefer the flavor of freshly roasted squash but you can use a can of butternut squash puree to save time and effort.
  • Different Cheese Options: I don’t recommend swapping out the goat cheese because it adds to the creaminess of the sauce. If you’d like to use something other than cheddar you could try: Gruyere, Monterey Jack, American, or Provolone.
  • Pre-shredded cheese: I always recommend grating your own cheese for cheese sauces. Pre-shredded cheeses have an anti-caking agent that can make the sauces grainy.
 
Storing and Reheating Leftovers:
  • Butternut squash mac and cheese will stay fresh in the refrigerator for up to five days. Reheat in the microwave or on the stovetop. Add a little bit of water or cream to loosen the sauce.

Nutrition

Calories: 799kcal | Carbohydrates: 60g | Protein: 27g | Fat: 53g | Saturated Fat: 29g | Cholesterol: 132mg | Sodium: 970mg | Potassium: 1164mg | Fiber: 6g | Sugar: 9g | Vitamin A: 15217IU | Vitamin C: 61mg | Calcium: 619mg | Iron: 5mg
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