Butternut squash and sage macaroni

Table of contents

Butternut Squash and Sage Macaroni

This Butternut Squash and Sage Macaroni is a delightful twist on the classic mac and cheese. The creamy butternut squash sauce, infused with aromatic sage, creates a comforting dish that’s perfect for cozy evenings. The combination of sweet squash and savory cheese makes it a standout meal that’s both nutritious and delicious.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

2 cups butternut squash, peeled and cubed
1 tablespoon olive oil
8 ounces macaroni pasta
2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup vegetable broth
1/2 cup milk
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1 tablespoon fresh sage, chopped
Salt and pepper to taste
Optional: 1/4 teaspoon nutmeg

Instructions

Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes or until tender.
Cook the macaroni according to package instructions. Drain and set aside.
Melt the butter in a large saucepan over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
Add the roasted butternut squash to the saucepan. Pour in the vegetable broth and milk, then bring to a simmer.
Blend the mixture using an immersion blender until smooth. Stir in the cheddar cheese, Parmesan cheese, and sage. Season with salt, pepper, and nutmeg if using.
Combine the cooked macaroni with the butternut squash sauce. Mix well to ensure the pasta is evenly coated.
Serve hot, garnished with additional sage or cheese if desired.

Additional Notes

For a vegan version, substitute the cheese with nutritional yeast and use plant-based milk. You can also add a pinch of cayenne pepper for a spicy kick.