Butternut Squash Mac & Cheese with Crispy Sage Breadcrumbs
This Butternut Squash Mac and Cheese is my version of the Trader Joe’s copycat — topped with crispy sage breadcrumbs and baked until golden and bubbly. It’s rich, creamy, and perfectly comforting for chilly nights. Roasted butternut squash blends into a velvety cheese sauce that tastes just like the seasonal favorite, while golden sage-infused breadcrumbs add a savory crunch that makes every bite irresistible.
This Butternut Squash Mac and Cheese is everything I love about fall packed into one creamy, dreamy dish. Roasting the butternut squash, shallots, and garlic brings out their natural sweetness, which blends perfectly with sharp cheddar, gouda, and a hint of nutmeg for that comforting flavor we all crave this time of year. The cottage cheese and Greek yogurt make the sauce extra silky (without feeling heavy), and the crispy sage breadcrumbs on top give it that golden, buttery crunch that takes it over the top.
It’s the kind of recipe you’ll want to curl up with on a chilly night, or share at a holiday gathering when you want to impress. Pair it with my Baked Turkey Sliders for that ultimate food match up, made easy. And if you like this butternut squash recipe, try some of my other fall favorites like my Fall Couscous Salad or even my Maple Roasted Brussel Sprouts and Butternut Squash. They are seasonal favorites that are hearty, wholesome, and guaranteed to steal the spotlight at any fall table.
How To Make
Toss squash, shallots, and garlic with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
While the veggies roast, boil pasta until al dente. Drain and set aside, reserving about ½ cup pasta water.
Add roasted squash and veggies, cottage cheese, yogurt, milk, cheese and seasonings to a blender. Blend until smooth and creamy. Taste and adjust salt and pepper.
Tips and Tricks
- Roast until golden: Don’t rush the roasting step—caramelizing the squash, shallots, and garlic brings out their natural sweetness and deepens the flavor of the sauce.
- Blend while hot: Blend the roasted veggies while they’re still warm for the smoothest, creamiest sauce texture. If it’s too thick, add a splash of reserved pasta water until it’s silky.
- Use a mix of cheeses: Sharp cheddar gives that classic mac and cheese flavor, while gouda adds richness and meltiness. Feel free to swap in fontina or white cheddar if that’s what you have.
- Toast the breadcrumbs: When making the crispy sage topping, brown the butter first—it adds a nutty, savory depth that pairs perfectly with the sage.
- Finish under the broiler: For an extra-crispy top, pop the assembled mac and cheese under the broiler for 1–2 minutes before serving (just keep a close eye so it doesn’t burn!).
How To Save and Store
To store leftovers, let the Butternut Squash Mac and Cheese cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. When reheating, add a splash of milk to bring back the creaminess, then warm it gently on the stove or in the microwave until heated through.
If you want to freeze it, portion the mac and cheese into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. The crispy sage breadcrumbs are best added fresh, so if you’re meal prepping, store them separately in an airtight container at room temperature and sprinkle them on just before serving.
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If you make this Butternut Squash Mac and Cheese, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
Butternut Squash Mac and Cheese with Crispy Sage Breadcrumbs
Ingredients
Ingredients
- 16 oz rigatoni
- 3 cups diced butternut squash (fresh or frozen; about 1 medium squash)
- 1 large shallot (roughly chopped)
- 3 cloves garlic (peeled)
- 2 tbsp olive oil
- Salt + pepper (to taste)
Sauce Base
- 1 cups cottage cheese (Good Culture 2%)
- 1/4 cup Greek yogurt
- 1 ½ cups milk of choice
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded gouda cheese (Trader Joe’s Smoked Gouda or regular gouda)
- 1/3 cup grated parmesan cheese
- 2 tbsp nutritional yeast
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- ¼ tsp nutmeg
Crispy Sage Breadcrumbs
- 2 tbsp salted butter (browned)
- ½ cup panko breadcrumbs
- 6-8 fresh sage leaves (finely chopped)
Instructions
- Preheat oven to 400°F. Toss squash, shallot, and garlic with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
- While the veggies roast, boil pasta until al dente. Drain and set aside, reserving about ½ cup pasta water.
- Add roasted squash and veggies, cottage cheese, yogurt, milk, cheddar, gouda, parmesan, nutritional yeast, mustard, paprika, and nutmeg to a blender. Blend until smooth and creamy. Taste and adjust salt and pepper.
- Heat butter in a skillet and sauté on low heat until it’s browned. Add breadcrumbs and sage; toast until golden and fragrant. set aside.
- Pour sauce into a saucepan over low heat. Warm until just steamy, adding a splash of pasta water to thin if needed. I didn’t need it personally, but it’s good to save the pasta water just incase. Stir in the cooked pasta until evenly coated.
- Spoon the mac and cheese into bowls and sprinkle with sage breadcrumbs and enjoy!
Notes
- You can use fresh or frozen butternut squash—just adjust roasting time if using frozen since it may release a bit more moisture.
- Nutritional yeast adds a subtle “cheesy” depth and extra umami—don’t skip it if you have it on hand!
- If you prefer a baked version, transfer the blended sauce and pasta to a baking dish, top with breadcrumbs, and bake at 375°F for 10–15 minutes until bubbly and golden.
- This sauce also works great as a veggie-loaded cheese sauce for roasted broccoli, cauliflower, or even baked potatoes.
