Brown Butter Sage Butternut Squash Mac & Cheese

Ingredients

For the Roasted Butternut Squash:

• 1 small butternut squash (about 2 pounds), peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• 3-4 fresh sage sprigs
• 2-3 fresh thyme sprigs

For the Mac & Cheese:

• 12 ounces pasta (shells, rigatoni, or cavatappi)
• 4 tablespoons unsalted butter
• 8-10 fresh sage leaves
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• ½ cup heavy whipping cream
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground nutmeg
• Salt and pepper to taste
• 1½ cups sharp white cheddar cheese, freshly grated
• 1 cup Gruyere or Gouda cheese, freshly grated
• ¼ cup Parmesan cheese, freshly grated

For Topping:

• ½ cup sharp cheddar cheese, freshly grated
• ¼ cup Parmesan cheese, freshly grated
• Fresh cracked black pepper

Instructions

1. Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into roughly 1-inch pieces. Toss the squash cubes with olive oil, salt, pepper, smoked paprika, and nestle in the fresh sage and thyme sprigs. Spread everything in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway through, until the squash is tender, caramelized, and easily pierced with a fork. Remove from the oven and discard the herb sprigs. Reserve about 1 cup of the best-looking cubed squash for topping later. Mash or blend the remaining squash into a smooth puree (you should have about 1 cup of puree). Set both aside.

2. Cook the Pasta
While the squash roasts, bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente (it should still have a slight bite since it will bake later). Drain the pasta and set aside. Don't rinse it, you want that starch!

3. Make the Brown Butter Sage
Reduce oven temperature to 375°F (190°C). In a large pot or deep skillet over medium heat, melt the butter. Once melted, add the fresh sage leaves. Let the butter cook for 2-3 minutes, swirling the pan occasionally and watching carefully. The butter will foam, then the foam will subside and the butter will turn golden brown with a nutty aroma. This is brown butter! Once it reaches a light amber color and smells nutty, remove from heat immediately. Use a slotted spoon to remove the crispy sage leaves and set them aside on a paper towel for garnish later. Return the pot to low heat.

4. Create the Roux
Add the flour to the brown butter and whisk constantly for 1-2 minutes. The mixture should be bubbly and cook until it's golden and smells slightly toasted. This cooks out the raw flour taste and creates the base for your creamy sauce.

5. Add the Dairy
Slowly pour in the whole milk and heavy cream while whisking constantly to prevent lumps. Continue whisking until the mixture is completely smooth and begins to thicken, about 3-4 minutes. The sauce should coat the back of a spoon.

6. Add Squash and Seasonings
Stir in the butternut squash puree, Dijon mustard, garlic powder, smoked paprika, nutmeg, and season with salt and pepper to taste. Whisk everything together until the sauce is completely smooth, creamy, and has a beautiful orange color.

7. Melt the Cheese
Reduce the heat to low. Add the sharp white cheddar, Gruyere (or Gouda), and Parmesan cheese to the sauce. Stir constantly until all the cheese is melted and the sauce is velvety smooth and glossy. Taste and adjust the seasonings, you might need more salt, pepper, or a pinch more nutmeg.

8. Combine Pasta and Squash
Add the cooked pasta to the cheese sauce and toss until every piece is completely coated in that gorgeous, creamy sauce. Gently fold in the reserved roasted butternut squash cubes, being careful not to break them up too much. You want those caramelized chunks throughout!

9. Prep for Baking
Lightly butter a 9x13-inch baking dish. Transfer the mac and cheese to the dish, spreading it out evenly. Make sure the squash cubes are distributed throughout.

10. Add Cheese Topping
Sprinkle the remaining ½ cup sharp cheddar and ¼ cup Parmesan cheese evenly over the top. This will create a golden, bubbly, crispy cheese layer when it bakes.

11. Bake
Cover the dish with aluminum foil and bake for 10 minutes. This helps heat everything through evenly. Remove the foil and bake for another 10-15 minutes uncovered until the top is golden brown, bubbly around the edges, and the cheese is melted and slightly crispy in spots.

12. Rest and Serve
Remove from the oven and let the mac and cheese rest for 5-10 minutes before serving. This helps it set up slightly so it's not too runny when you scoop it. Garnish with the crispy sage leaves you set aside earlier and a generous amount of fresh cracked black pepper. Serve hot and watch it disappear!