Roasted butternut squash and fresh sage make this the perfect side dish for fall.
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
- Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, stir together squash, oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Place squash in a single layer on prepared pan.
- Bake until tender, about 30 minutes. Set aside. Increase oven to 450°.
- 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.
- 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.
- Bake until cheese melts and top is golden brown, about 8 minutes. Garnish with sage and pepper, if desired.
Find more delicious recipes like this one in our newest issue of Southern Cast Iron magazine.