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+ servings

Stovetop Butternut Squash Mac and Cheese

This ooey, gooey, cheesy butternut squash mac and cheese recipe is SO YUMMY and SO EASY to make. Perfect for your holiday celebrations.
Yield: 4 people

Materials

Instructions

  • Preheat oven to 400 degrees.
  • In a large bowl, toss the cubed squash with olive oil, maple syrup, nutmeg, and salt and pepper.
  • Spread on a parchment-lined baking sheet and bake until brown and soft (35-40 minutes).
  • While the squash bakes, boil the pasta until just shy of al dente (about 2 minutes less than the directions on the box say).
  • Drain the pasta and set aside.
  • In a large skillet, melt the butter over medium heat and sauté the shallot until soft and translucent (about 1-2 minutes).
  • Add the sage leaves and cook, stirring constantly, until the mixture is fragrant and the sage starts to crisp up (about 1-2 minutes more).
  • Add the cooked squash and cook, stirring frequently, until some of the squash begins to melt into the butter.
  • Add the cheese and milk. Cook, stirring frequently, until the mixture is relatively smooth and all of the cheese is melted.
  • Stir in the pasta and the cream and continue cooking until everything is evenly incorporated and the sauce is smooth (about 5 minutes).
  • Turn off the heat and allow it to sit for about five more minutes.
  • Garnish with sage leaves (if desired).
  • Serve and enjoy!