This Baked Butternut Squash Macaroni and Cheese is perfect for holiday parties and any cozy winter meal!
The holidays means different things to different people. One of the main focuses for me is the wonderful food. Preparing food is is way for me to express myself to friends and family, and I love sharing the flavors of the season with them.
This baked butternut squash macaroni and cheese is everything I love about the autumn and winter months. It highlights seasonal produce, and it’s cozy, filling, comfort food.
The butternut squash adds subtle sweetness to contrast the earthiness of the sage, the savoriness of the cheddar, and the saltiness of the parmesan. It’s a great dish to prepare in advance if you’re entertaining guests, up to 24 hours beforehand. You can build the whole thing and then bake it while serving appetizers.
You can also easily transport it to someone else’s home. Simply follow the recipe as written, but instead of baking it as written in Step 7, wrap the casserole dish in plastic wrap and chill until you’re ready to continue. Then bake according to the instructions in Step 8 for perfect, gooey macaroni and cheese.
Looking for more butternut squash recipes? Check out my creamy butternut squash pasta!
Baked Butternut Squash Macaroni and Cheese
Ingredients
- 1 large butternut squash (approximately 2 1/2 pounds), peeled, deseeded and diced
- 1 tablespoon extra virgin olive oil
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 pound elbow macaroni
- 4 ounces shredded mild cheddar cheese
- 4 ounces shredded sharp cheddar cheese
- 2 ounces shredded parmesan cheese
- 3 ounces unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 10 large or 15 small sage leaves, chopped
- 3/4 cup all-purpose flour
- 4 cups whole milk (part-skim may be substituted)
Instructions
- Preheat the oven to 400 degrees F, and line a large baking sheet with aluminum foil. Set aside 2 cups of the butternut squash, then toss the remaining squash with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread evenly on the baking sheet and roast for 20 minutes, stirring once during the process to prevent sticking.
- While the butternut squash is roasting, steam the reserved squash until fork tender, approximately 10 minutes, then mash and set aside.
- Prepare the macaroni according to package instructions, then drain and rinse in cold water to prevent sticking. Set aside.
- Combine the cheddars and parmesan cheese in a medium-sized bowl. Remove 1 cup and set aside.
- In a large Dutch oven or heavy bottom sauce pot, melt 1 tablespoon of butter over medium-low heat. Add the onions and garlic, cooking and stirring until translucent, approximately 3-5 minutes. Stir in half the sage and cook until fragrant, approximately 30 seconds. Add the remaining butter and melt, then add the flour to form a paste. Using a spatula, stir the paste for approximately 1-2 minutes, then ladle in some of the milk, stirring. Slowly add in the remaining milk, stirring, and turn the heat up to medium-high.
- Whisk constantly as the sauce heats up and thickens. Once it is thick, remove the sauce from the heat and whisk in the cheese until smooth, omitting the reserved cup. Whisk in the mashed butternut squash and remaining salt and pepper.
- Combine the macaroni, cheese sauce, and roasted squash, then spread evenly into a 9x13 casserole dish. Top with the reserved cheese and sage. (Note: if you are preparing the dish in advance, cover with plastic wrap and store in the refrigerator until it’s time to cook).
- Bake in a 350 degrees F oven for 40 minutes, or until the top is melted and the sides are beginning to bubble.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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dixya @food, pleasure, and health says
this thanksgiving i absolutely fell in love with mac n cheese..your version is making me run home and make it immediately!
Taylor @ Food Faith Fitness says
Butternut squash mac is TOTALLY my favorite kind of mac! I love the sage in here too – hello total fall food!
Jen says
This dish looks delicious! I love Wisconsin cheese. Just reading this makes me miss home…
lauren+@+Climbing+Grier+Mountain says
I will never say no to a decadent one-pot dish! Bring on the cheese!
Matt says
This is something that my entire family would love, can’t wait to make it!
Alyssa | EverydayMaven says
Mac N Cheese is my happy place and this looks amazing!
Lauren Kelly Nutrition says
This is my kind of mac and cheese! My kids would love it too!!
Lora @savoringitaly says
There is nothing more comforting than a cheesy baked pasta dish and I love the addition of sage!
Kimberly @ The Daring Gourmet says
Yum, I love all the flavors in this and especially all that cheeeeese!
gerry @ foodness gracious says
So many awesome flavors and I always swear to use sage more often, it’s amazing!!
Trav says
This looks so delicious. Thanks for sharing.
Brandy | Nutmeg Nanny says
This mac and cheese looks amazing! So decadent!
Kim Beaulieu says
Homemade mac and cheese is the best. This looks amazing. That shot of you sprinkling the cheese over top is fantastic.
Aly ~ Cooking In Stilettos says
I adore this flavor combo – so good for the fall/winter!
Carrie says
Jen, this looks delicious! I can’t wait to try it!