Creamy Butternut Squash Macaroni

A velvety, autumn-inspired twist on comfort food. Pureed roasted butternut squash creates a vibrant, naturally sweet and savory sauce that clings to the pasta, balanced with sharp cheddar and a hint of fried sage.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 cups butternut squash
• 8 oz macaroni pasta
• 1 cup whole milk
• 2 cups sharp cheddar cheese
• 2 tbsp unsalted butter
• 6 leaves fresh sage leaves
• 0.5 tsp garlic powder
• 1 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Peel and cube the butternut squash into 1-inch pieces. Boil the squash in a medium pot of salted water until tender, about 15 minutes, then drain thoroughly. (about 15 min)
2. In a blender, combine the cooked squash with 3/4 cup of the milk, garlic powder, and half of the salt. Puree until completely smooth.
3. Cook the macaroni in a large pot of boiling salted water according to package directions until al dente. Drain, reserving 1/4 cup of the pasta cooking water.
4. In the same large pot, melt the butter over medium heat. Add the sage leaves and fry for 1 minute until crisp. Remove the sage and set aside. (about 1 min)
5. Pour the squash puree into the pot with the butter and bring to a gentle simmer. Remove from heat and stir in the cheddar cheese until melted and smooth. (about 2 min)
6. Fold in the cooked macaroni and remaining salt and pepper. If the sauce is too thick, stir in the reserved pasta water or the remaining 1/4 cup of milk to reach desired consistency.
7. Serve immediately topped with the reserved crispy sage leaves.