Butternut Squash Mac and Cheese with Sage

Creamy mac and cheese elevated with roasted butternut squash and aromatic sage.

Ingredients

• 1 medium, peeled, seeded, and cubed Butternut Squash
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 lb Elbow Macaroni
• 4 tablespoons Salted Butter
• 4 tablespoons All-Purpose Flour
• 3 cups Milk
• 2 cups, shredded (Cheddar, Gruyere, or a mix) Cheese
• 2 tablespoons, finely chopped Fresh Sage
• Pinch Nutmeg
• 1/4 cup (optional) Breadcrumbs

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes, or until tender and slightly caramelized.
3. Cook elbow macaroni according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
4. While pasta is cooking, prepare cheese sauce. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
5. Gradually whisk in milk until smooth. Bring to a gentle simmer, then reduce heat to low and cook for 8-10 minutes, stirring frequently, until the sauce thickens.
6. Remove from heat and stir in shredded cheese, a pinch of nutmeg, and chopped sage until melted and smooth. If the sauce is too thick, add a little reserved pasta water to adjust the consistency.
7. Stir in cooked macaroni and roasted butternut squash. Season with additional salt and pepper to taste.
8. Transfer the mixture to a greased baking dish. Sprinkle breadcrumbs on top if desired.
9. Bake in the preheated oven for 15-20 minutes, or until bubbly and golden brown. Let cool slightly before serving.

Cuisine: Canadian

Suitability: vegetarian

Prep Time: 20 mins

Cook Time: 45 mins

Serving Size: 3

Meal Type: dinner