sweet eats: sage + butternut squash mac & cheese
This is the perfect Thanksgiving side dish. It’s rich, delicious, and has all the flavors of fall. I was trying to think of a way to make a lightened up Thanksgiving mac’ and cheese and somehow I wound up with an extremely butter heavy side. But, what is Thanksgiving if not the perfect excuse to indulge (and be thankful- of course). If you’re in charge of bringing a side tomorrow, or are hosting Thanksgiving yourself, please whip up a pan of this. Your family and friends will be extremely thankful for you. xo
Sage & Butternut Squash Mac’ and Cheese
Ingredients:
- 2 cups butternut squash peels & diced
- 6-8 sage leaves
- 3/4 stick of butter
- 4 tlbspns all purpose flour
- 3 cups milk
- 1/2 tspn grated nutmeg
- 1 cup shredded gruyere
- 1/2 cup crumbled goat cheese
- 1 cup shredded fontina cheese
- 1 cup shredded white cheddar
- 1 box cooked short pasta (I used cavatappi with ridges)
- 1/4 cup bread crumbs for topping
On a sheet pan, spread out the squash in one layer. Drizzle with olive oil, salt and pepper, and bake at 350 degrees until it is softened and golden brown at the edges.
While the squash is roasting, boil the water and cook the pasta according to package directions.
In a large deep pan or cast iron skillet, melt the butter. As the butter melts add in the whole sage leaves. Allow the sage flavor to infuse into the butter. Sprinkle the flour over the melted butter and sage and whisk together for 1-2 minutes to make the roux. Add in the milk and whisk together so there are no lumps. Allow the cream sauce to thicken by simmering over low heat for about 3-4 minutes. Add in salt, pepper, and nutmeg. Using a figure eight motion, slowly stir in your different cheeses. Once all the cheeses are fully combined remove the pan from the heat. Add in the cooked butternut squash and the cooked pasta. Cover the top with the bread crumbs.
Put your pan back in the oven and bake for 20 minutes until the cheese sauce is bubbly and the bread crumbs are toasted and golden brown. I serve this right out of the pan. Enjoy!
