#ButternutSquashMacandCheese #Sage #ComfortFood #Pasta #Cheesy #Yum #Delicious
Butternut Squash Mac and Cheese with Sage
This comforting Butternut Squash Mac and Cheese with Sage is a delicious and flavorful dish that’s sure to please. It features a creamy cheese sauce made with freshly grated Gruyere and cheddar cheese, and cubes of butternut squash that are sautéed with garlic and sage. The cheesy sauce is then poured over cooked macaroni noodles and topped with crunchy toasted breadcrumbs for a delectable dinner that the whole family will love.
Ingredients:
- 1 butternut squash, peeled, seeded and cut into 1-inch cubes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dry white wine
- 1/2 cup vegetable stock
- 2 cups grated Gruyere cheese
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup parmesan cheese, grated
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper
- 2 cups cooked macaroni noodles
- 1/2 cup panko breadcrumbs
Directions:
- Preheat oven to 375°F.
- In a large bowl, toss together the butternut squash cubes, olive oil, garlic, sage, salt and pepper. Spread the squash cubes evenly on a baking sheet and bake for 20 minutes.
- In a medium saucepan over medium heat, add the white wine, vegetable stock, Gruyere, cheddar, Parmesan, butter, and flour. Whisk until the cheese is melted and the sauce is thick and creamy. Add the nutmeg, ground mustard, cayenne pepper, and salt and pepper to taste.
- In a large bowl, combine the cooked macaroni noodles with the cheese sauce and the roasted butternut squash. Transfer the macaroni and cheese to a 9×13-inch baking dish.
- In a small bowl, mix together the panko breadcrumbs. Sprinkle the breadcrumbs evenly over the top of the macaroni and cheese.
- Bake for 25 minutes, or until the top is golden brown and the cheese is bubbling.
- Serve hot and enjoy!