Butternut Squash Mac and Cheese with Calabrian Chili Sage Breadcrumbs

Butternut squash is one of my favorite fall vegetables, so adding it to mac and cheese felt like a natural choice. Its subtle sweetness and nutty flavor pair beautifully with a rich cheese sauce. I used sharp cheddar, gruyère, and Parmigiano, but you can swap or adjust cheeses to your taste.

This recipe uses the squash two ways: blended into the cheese sauce for creaminess, and roasted into small cubes for texture and color. The Calabrian chili and crispy sage panko breadcrumbs add an aromatic, spicy crunch that finishes the dish perfectly.

Full recipe below with a printable PDF at the end.

Butternut Squash Mac & Cheese w/ Calabrian Chili Sage Breadcrumbs

A cozy, comforting mac and cheese that highlights roasted butternut squash and a crunchy, spicy breadcrumb topping.

Servings: 6

Prep Time: 20 mins

Cook Time: 1 hr 20 mins

Total Time: 1 hr 40 mins

Ingredients

• 1 medium butternut squash, peeled and small diced (about 4 cups)
• 1 head garlic, top removed exposing cloves
• ½ cup veggie or chicken stock
• 8 oz Sharp cheddar, freshly grated (about 2.5 cups)
• 6 oz Gruyère, freshly grated (about 2 cups)
• 1 cup Parmigiano-Reggiano, freshly grated
• 4 tbsp butter, divided
• 2 tbsp flour
• 3 cups milk
• Nutmeg, freshly grated
• 1 lb pasta of choice, I used fusilli corti bucati
• Fresh sage
• 2 tsp Calabrian chili peppers in oil, or to taste
• 1 cup panko breadcrumbs
• Olive oil
• Salt & pepper to taste

Instructions

• Preheat the oven to 400°F (204°C). Toss the peeled, diced squash on a sheet pan with a drizzle of olive oil, salt, and pepper. Place a halved head of garlic, cut side down, on the pan. Roast for 25–30 minutes until the squash is tender and golden. Reserve half the roasted squash cubes for later. Squeeze the roasted garlic from its skins and add it to the remaining roasted squash in a blender with the stock; blend until smooth.
• Meanwhile, grate the cheeses and prepare the sauce. Warm the milk in a saucepan over low heat until just simmering. In another saucepan, melt 2 tablespoons of butter over medium-low heat. Stir in the flour to make a roux and cook for about 2 minutes. Gradually whisk in the warmed milk, adding one ladleful at a time and stirring until smooth. Continue cooking and stirring for 10–15 minutes until the sauce thickens. Season with salt and freshly grated nutmeg, then stir in the butternut squash puree.
• Combine the grated cheeses and divide into two portions. Add half the cheese to the sauce in batches, stirring until fully incorporated. Cook the pasta in generously salted boiling water until about 2 minutes before al dente, then drain and add it directly to the cheese sauce along with the reserved roasted squash cubes. Toss to coat evenly. Transfer half of the sauced pasta to a baking dish, sprinkle half of the remaining cheese, then add the rest of the pasta and top with the remaining cheese. Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden on top.
• While the casserole bakes, make the topping: melt the remaining 2 tablespoons of butter in a small skillet over medium heat. Fry fresh sage leaves until crisp, then remove them with a slotted spoon. Add the Calabrian chilis and panko to the skillet, toss to coat in the flavored butter, and toast for 2–3 minutes until golden. Season with a pinch of salt and let cool.
• Remove the baked mac and cheese from the oven, sprinkle the panko-chili-sage mixture evenly over the top, then return to the oven for 5 minutes to set and crisp the topping. Serve hot.

Nutrition

Nutrition information is provided as an estimate.

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PDF Below.

Butternut Squash Mac & Cheese w_ Calabrian Chili Sage BreadcrumbsDownload