Butternut Squash Mac & Cheese w/ Calabrian Chili Sage Breadcrumbs

Butternut squash is one of my FAVORITE fall veggies, so folding it into a mac and cheese was a no brainer for me. It’s slightly sweet and nutty, making it the perfect complement to all the cheeses in the sauce. (I went with cheddar, gruyere, and parm but feel free to mix and match your favorites.)

The squash is incorporated in two ways in this dish: 1st as a puree mixed into the cheese sauce and 2nd in little roasted cubes for some added texture and color. Also, we can’t forget about the Calabrian chili sage breadcrumbs which as such an aromatic and flavorful crunch to finish it off… SO good!

Full recipe below and PDF print out at the end 🙂

Butternut Squash Mac & Cheese w/ Calabrian Chili Sage Breadcrumbs

Butternut squash mac and cheese… for the ultimate cozy and comfort dish.

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Course dinner, lunch

Cuisine American, fushion

Ingredients

  

• 1 medium butternut squash peeled and small diced (about 4 cups)
• 1 head garlic top removed exposing cloves
• ½ cup veggie or chicken stock
• 8 oz Sharp Cheddar cheese freshly grated (about 2.5 cups)
• 6 oz Gruyere cheese freshly grated (about 2 cups)
• 1 cup Parmigiano cheese freshly grated
• 4 tbsp butter divided
• 2 tbsp flour
• 3 cups milk
• Nutmeg
• 1 lb pasta of choice mine is fusilli corti bucati
• Fresh sage
• 2 tsp Calabrian chili peppers in oil or to taste
• 1 cup panko breadcrumbs
• Olive oil
• Salt & pepper to taste

Instructions

 

• Preheat the oven to 400 F. Add the peeled and cut squash onto a sheet tray along with a head of garlic placed cut side down. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, until cooked through and golden brown. Reserve half of the cubed squash to the side, and add the other half to a blender along with the squeezed-out roasted garlic and stock. Blend until smooth.
• In the meantime, grate your cheeses and get started on the sauce. Bring two pots to the stove. In one, add the milk over low heat and allow to simmer. In the other, melt 2 tbsp of butter over medium-low heat. Once melted, stir in the flour to form a rue. Cook for 2 minutes, then begin adding the milk one ladle at a time, stirring well to incorporate each time. Continue to cook for 10-15 minutes, stirring frequently. Season with salt and freshly grated nutmeg. Stir in the butternut squash puree.
• Combine your three grated cheeses and divide them into two. Add half into the pot with the milk rue in batches until well combined. At the same time, cook your pasta in salted boiling water for 2 minutes under al dente. Once done, add the pasta to the pot with the cheese sauce and the reserved cubed squash. Toss well to coat, then transfer half into a baking dish, add half of the remaining cheese, add the rest of the pasta and then finish with the remaining cheese. Place the tray into a 375 F oven for 25-30 minutes.
• Melt the remaining 2 tbsp butter in a small skillet over medium heat. Add the fresh sage and fry until crisp, then remove and add in the calabrian chilis along with the panko. Toss to coat and cook for 2-3 minutes until toasted. Season with salt and set aside to cool.
• Top the finished mac and cheese with the panko topping and pop back into the oven for 5 minutes.

Keyword cheese, mac and cheese, thanksgiving

Have a question? Feel free to comment below or send me a message!!!

Tried it out? Send me a picture and leave a review!! I love to see how your recreations turn out ❤️

PDF Below!!!!