Macaroni and Cheese with Butternut Squash and Sage

Macaroni and Cheese with Butternut Squash and Sage

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
  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.

Find more delicious recipes like this one in our newest issue of Southern Cast Iron magazine.


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