Butternut squash sage mac and cheese recipe
Recipe shopping list — copy the items into Valedo.
This six-serving mac and cheese uses roasted butternut squash for a naturally sweet, savory fall dinner. It is distinct from pumpkin mac and cheese.
Ingredients
Cavatappi pasta
1 pound
Butternut squash
1 medium
Olive oil
2 tablespoons
Fresh sage leaves
10
Unsalted butter
5 tablespoons
All-purpose flour
1/4 cup
Whole milk
3 cups
White cheddar cheese
2 cups, shredded
Fontina cheese
1 1/2 cups, shredded
Parmesan cheese
1/2 cup, grated
Ground nutmeg
1/4 teaspoon
Kosher salt
1 teaspoon
Black pepper
1/2 teaspoon
Panko breadcrumbs
1 cup
How to make it
- Heat the oven to 425°F, cube squash, toss with olive oil, salt, and pepper, and roast until tender. 2. Lower oven to 375°F and grease a 9-by-13-inch baking dish. 3. Cook pasta until nearly tender and drain. 4. Brown butter with sage leaves, then remove the crisp sage. 5. Whisk flour into browned butter, add milk, and cook until thick. 6. Melt in cheeses and nutmeg, then fold in pasta and roasted squash. 7. Top with panko, bake 20 minutes, and crumble sage over the top.
FAQ
Who is "Butternut squash sage mac and cheese recipe" for?
This six-serving mac and cheese uses roasted butternut squash for a naturally sweet, savory fall dinner. It is distinct from pumpkin mac and cheese.
What do I need to buy for "Butternut squash sage mac and cheese recipe"?
This list has 14 items, including Cavatappi pasta, Butternut squash, Olive oil, and Fresh sage leaves. Cross off what you already own, then buy the rest.
Do I need every item on "Butternut squash sage mac and cheese recipe"?
No. Use it as a starting checklist for Butternut squash sage mac and cheese recipe. Cross off what you already have—often that includes Cavatappi pasta—and add anything your situation still needs.
Does "Butternut squash sage mac and cheese recipe" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Heat the oven to 425°F, cube squash, toss with olive oil, salt, and pepper, and roast until tender. 2. Lower oven to 375°F and grease a 9-by-13-inch baking dish. 3. Cook pasta until nearly tender and drain. 4. Brown butter with sage leaves, then re…
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