Macaroni and Cheese with Butternut Squash and Sage
  • 4 cups peeled and cubed butternut squash
  • 1 teaspoon olive oil
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • 3 tablespoons unsalted butter
  • 24 fresh sage leaves
  • 3 tablespoons all-purpose flour
  • 3½ cups whole milk
  • ¼ teaspoon freshly grated nutmeg
  • 1¼ cups grated Asiago cheese, divided
  • 1 cup shredded Monterey Jack cheese
  • 1 tablespoon chopped fresh sage
  • 2 cups cavatappi pasta, cooked
  • ¼ cup Japanese bread crumbs (panko)
  • Garnish: fresh sage leaves, ground black pepper
  1. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, stir together squash, oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Place squash in a single layer on prepared pan.
  3. Bake until tender, about 30 minutes. Set aside. Increase oven to 450°.
  4. In a 10-inch cast-iron skillet, melt butter over medium heat. Add sage leaves; cook until crisp, about 1 minute. Using a slotted spoon, remove sage. Chop, and set aside.
  5. Add flour to skillet, whisking to combine. Cook, whisking constantly, about 1 minute. Add milk, remaining 1¾ teaspoons salt, remaining ¼ teaspoon pepper, and nutmeg, whisking until smooth. Cook, stirring frequently, until thickened, about 5 minutes. Reduce heat to low. Add 1 cup Asiago and Monterey Jack, stirring until melted. Add fried sage, fresh sage, cooked pasta, and roasted squash, stirring gently to combine. Remove from heat. Sprinkle with remaining ¼ cup Asiago and panko.
  6. Bake until cheese melts and top is golden brown, about 8 minutes. Garnish with sage and pepper, if desired.
Recipe by Southern Cast Iron at