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Home » Recipes » Pasta Recipes » Baked Butternut Squash Mac and Cheese

By The Kitchen Girl

Baked Butternut Squash Mac and Cheese

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Baked Butternut Squash Mac and Cheese is made with a delectable, creamy butternut squash sauce with crispy panko and sage topping. This unique mac and cheese is both crave worthy AND nutritious.

My amazing older sibling is 100% responsible for raising my standards for the perfect baked mac and cheese. He had it down to a science and managed to always make the ingredients all gather in harmony without being too cheesy, liquid-y, or dry. This is what makes or breaks a truly impressionable mac and cheese.

Blogpost Contents hide
1) Butternut Squash Mac and Cheese Ingredients
2) How to cook pasta for baked mac and cheese
2.1) What do you put on top of baked mac and cheese?
2.2) How to make browned butter sage topping
2.3) Recommended tools
2.4) Grab these healthy holiday recipes!
3) Baked Butternut Squash Mac and Cheese
3.1) Ingredients
3.2) Recipe Instructions
3.3) RECIPE NOTES
3.4) Nutrition

Butternut Squash Mac and Cheese Ingredients

* Get the full recipe below

  • pasta (I used campanelle, but any shell will work)
  • cubed butternut squash
  • cream cheese
  • half and half
  • kosher salt
  • black pepper
  • nutmeg
  • jack cheese
  • 1% milk
  • panko bread crumbs
  • cup walnuts
  • sage leaves
  • butter

The secret to this hidden veggie sauce is butternut squash. It replaces a good portion of cream AND cheese found in traditional baked mac and cheese.

How to cook pasta for baked mac and cheese

al dente. Period.

I highly recommend you undercook the noodles juuuust enough so they'll finish cooking in the final bake.

The sauce-to-noodle ratio: remember this when you're making baked mac and cheese.

Liquid that gets cooked has two destinations:

  • 1. it gets absorbed by the noodles
  • 2. evaporation

In this recipe, I had them both in my corner and nailed the proper consistency...finally!

I know, this sounds a bit science-ey, but it worked and I'm going with it!

What do you put on top of baked mac and cheese?

The toppings are the deal-maker for me when it comes to baked mac and cheese!

I used panko bread crumbs, finely chopped walnuts, and butter-fried sage leaves.

Somehow I managed to NOT eat all of the leaves before using them in this dish. They're that good!

How to make browned butter sage topping

  • 2 Tbsp Butter
  • 8-12 Sage Leaves

In a skillet on medium heat, add BUTTER and heat until it releases a nutty fragrance (2-3 minutes).

Add SAGE LEAVES and sauté about 1 minute, enough to crisp but not burn; remove leaves and place on a paper towel.

Recommended tools

  • conventional oven (or countertop oven)
  • skillet (to cook sage leaves)
  • 3.5 quart sauce pot (to boil pasta)
  • colander (to rinse pasta)
  • potato masher (to mash cooked squash)
  • 10.5 x 7 baking dish

Grab these healthy holiday recipes!

Make my No Cook Cranberry Pomegranate Relish to serve atop warm, brie cheese with bread or crackers.

And for the perfect side salad, consider Arugula Sweet Potato Salad or Brussels Sprout Slaw. Both are made with healthy ingredients that burst with holiday flavor.

For a healthy spin on a traditional recipe that's uniquely healthy, try my I Can't Believe Its' Vegan! Green Bean Casserole.

Lightened up Butternut Squash Baked Mac and Cheese made with 1% milk and less fat cream cheese. thekitchengirl.com #bakedmacandcheese #macncheese #butternutsquash #macandcheese

Baked Butternut Squash Mac and Cheese

Baked Butternut Squash Mac and Cheese is a hidden veggie baked mac and cheese recipe. A delectable, creamy butternut squash sauce with crispy panko and sage topping make this unique mac and cheese crave worthy AND nutritious.
5 from 8 votes
Print Pin
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 7 1-cup servings
Author: Traci - TheKitchenGirl.com

Ingredients

  • 3 cups Campanelle Pasta or any shell pasta
  • 3 cups Butternut Squash 1.5 lb squash peeled, cubed
  • 4 oz Cream Cheese softened
  • 1/3 cup Half and Half
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • pinch Nutmeg
  • 3/4 cup Monterey Jack Cheese shredded
  • 3/4 cup 1% Milk
  • 1/2 cup Panko Bread Crumbs
  • 1/4 cup Walnuts finely chopped
  • 2 Tbsp Butter
  • 10 fresh Sage Leaves

Recipe Instructions
 

  • Preheat oven to 350°

Boil the pasta

  • Cook pasta according to package instructions, but leave slightly undercooked (al dente); drain pasta, saving al of the cooking water; set aside.

For the sauce:

  • Return the pasta water back to the saucepot over high heat.
  • To the water, carefully add raw BUTTERNUT SQUASH; boil until it's fork-tender (about 10 min).
  • Remove from heat and drain cooked SQUASH in a colander; return cooked squash to the empty sauce pot.
  • To the squash, add CREAM CHEESE, HALF AND HALF, SALT, PEPPER, and NUTMEG; use a potato masher to mash and combine ingredients, creating a semi-smooth texture.
  • Stir in CHEESE and MILK; continue heating and stirring until well-combined.

For the mac and cheese casserole

  • Fold cooked NOODLES into sauce; pour into a prepared 10.5" x 7" baking dish; sprinkle more JACK CHEESE over the surface; then distribute PANKO BREAD CRUMBS, WALNUTS, and FRIED SAGE over the entire surface.
  • Bake uncovered 20-30 minutes until sauce is bubbly and top is golden brown; carefully remove, cool for 10 minutes; serve warm, garnished with crispy sage pieces scattered on the surface.

For the crispy sage topping

  • In a skillet on med-high heat, melt BUTTER; add SAGE LEAVES to the skillet and fry until crispy and slightly browned (1-3 minutes). Remove and transfer to a plate to cool
Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.

RECIPE NOTES

Yield: 7 cups
Serving size: 1 cup
Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

Nutrition

Serving: 1cup | Calories: 363kcal | Carbohydrates: 46g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 555mg | Potassium: 436mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6752IU | Vitamin C: 13mg | Calcium: 208mg | Iron: 1mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

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Hi! I'm Traci ... the girl behind these wholesome, easy recipes with simple ingredients, painless instructions, and ALL the flav. Don't be shy, start with my easy dinner recipes and eat happy tonight!

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Comments

  1. AvatarJere Cassidy says

    September 28, 2018 at 7:46 pm

    5 stars
    This is a must try mac and cheese. I love butternut squash and the sage topping.

    Reply
    • Traci AntonovichTraci Antonovich says

      September 28, 2018 at 9:41 pm

      Thanks Jere...hope you get to try it sometime!

  2. AvatarSuzy says

    September 28, 2018 at 2:50 pm

    What a great idea! And I love the addition of sage!

    Reply
    • Traci AntonovichTraci Antonovich says

      September 28, 2018 at 6:01 pm

      Thanks Suzy...the sage rounds out the flavor perfectly 🙂

  3. AvatarAllison - Celebrating Sweets says

    September 28, 2018 at 2:44 pm

    5 stars
    This sounds absolutely perfect! And since it's healthier, I can eat more!

    Reply
    • Traci AntonovichTraci Antonovich says

      September 28, 2018 at 6:01 pm

      Haha, I'm right there with you Allison! Thanks for the compliment 🙂

  4. AvatarKarl says

    September 28, 2018 at 2:37 pm

    5 stars
    This is such a grown up edition of Mac n cheese, I love butternut squash and with the addition of sage and walnuts its a winner

    Reply
    • Traci AntonovichTraci Antonovich says

      September 28, 2018 at 6:00 pm

      Thanks Karl, it's totally the grown up edition. Love that! 🙂

  5. Avatarrebecca says

    September 28, 2018 at 2:23 pm

    5 stars
    ohhhhhh yes! love the fried sage on top, looks delicious!

    Reply
    • Traci AntonovichTraci Antonovich says

      September 28, 2018 at 6:00 pm

      Thanks Rebecca...that might just be my favorite part! 😉

  6. AvatarCatherine Brown says

    September 28, 2018 at 2:00 pm

    5 stars
    Mmmm, this looks perfect! I love butternut squash, but haven't used it in mac 'n cheese yet. Theat pinch of nutmeg is everything.... and fried sage is the bomb!

    Reply
    • Traci AntonovichTraci Antonovich says

      September 28, 2018 at 5:59 pm

      Thanks Catherine...I'm right there with you on the fried sage love 🙂

  7. AvatarValentina says

    November 16, 2017 at 8:17 am

    5 stars
    Wow, those fried sage leaves are the icing on the cake! I love that idea, and the flavor is so delicious with the squash, I'm sure. Lovely.

    Reply
    • Traci AntonovichTraci Antonovich says

      November 16, 2017 at 9:23 am

      Thank you for such a lovely comment 🙂 They ARE the icing on the cake...and we ate so many of them before they made it to the dish!

  8. Avatarcakespy says

    November 14, 2017 at 4:52 am

    Oh nooooooo. I wish I hadn't seen this (not really ha) because my life won't be complete until I'm enjoying it!!! This looks and sounds incredible.

    Reply
    • Traci AntonovichTraci Antonovich says

      November 14, 2017 at 10:55 am

      Haha Jessie! Yessss...I would feel the same way if I were in your shoes LOL. And thank you for the compliment 🙂

  9. AvatarMaria | passion fruit, paws and peonies says

    November 13, 2017 at 11:58 pm

    Love this - especially with the sage butter - yum! x

    Reply
    • Traci AntonovichTraci Antonovich says

      November 14, 2017 at 10:54 am

      Thanks Maria! The sage butter makes it...takes it to a new level 🙂

  10. AvatarEmily says

    November 13, 2017 at 11:56 pm

    5 stars
    This sounds utterly delicious, I love squash and sage it's the perfect combo!

    Reply
    • Traci AntonovichTraci Antonovich says

      November 14, 2017 at 10:53 am

      Thanks Emily...I love hearing this! 🙂

  11. AvatarBrian Jones says

    November 13, 2017 at 10:48 pm

    5 stars
    I love the topping of sage, it is a perfect accompaniment to squash and pumpkin, superb!

    Reply
    • Traci AntonovichTraci Antonovich says

      November 14, 2017 at 10:53 am

      Thanks so much, Brian! The sage, in my opinion, seals the deal on this dish! 🙂

  12. AvatarAmanda | Chew Town says

    November 13, 2017 at 10:08 pm

    I love the addition of butternut to this! In Australia, we don't really eat mac and cheese but I'm absolutely loving this idea!

    Reply
    • Traci AntonovichTraci Antonovich says

      November 14, 2017 at 10:52 am

      Oh Amanda...it's crazzzy good! I love it because it adds so much nutrition to mac and cheese 🙂

  13. AvatarAnjali says

    November 13, 2017 at 9:53 pm

    i love an awesome veggie mac n cheese! Never tried with butternut squash!

    Reply
    • Traci AntonovichTraci Antonovich says

      November 14, 2017 at 10:51 am

      Oh mannnn, do it! It's a whole new level of mac and cheese!

  14. AvatarBrooke says

    December 22, 2015 at 7:38 pm

    Traci, the mac n cheese you brought Ian and I was delicious! It definitely did not make it home with us... we ended up eating it all for breakfast.

    Thanks and happy holidays!

    Reply
    • Traci AntonovichTraci Antonovich says

      December 23, 2015 at 8:04 am

      Ok, Brooke...this makes me happy! Your timing was perfect b/c I don't always have that stuff "laying around" 🙂 Have a super-duper holiday with the family...and thanks for dropping by and commenting! oxoxo

  15. AvatarJane, The Heritage Cook says

    December 18, 2015 at 10:06 am

    This is such a sweet and touching story - I have lost three of my family members too and the memories are lovely now. I love that you finally nailed this long time goal and it sounds fabulous!! Congratulations and big hugs!

    Reply
    • Traci AntonovichTraci Antonovich says

      December 18, 2015 at 4:51 pm

      Awww Jane, big love and hugs to you too! And you've been on my mind. I'm so very glad we met this year. We've barely scratched the surface and yet I feel like we're family. Thank you for the comfort and encouragement. oxoxo

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