This one’s for the mac and cheese lovers who want a little something extra as the weather turns crisp. It’s creamy, comforting, and has just the right hint of autumn thanks to roasted butternut squash and earthy sage.
You still get all the cheesiness you love—but with a little veg boost and that warm, golden colour that just screams cosy nights in.
What the Meal Is
This is a creamy mac and cheese made with a butternut squash cheese sauce, a touch of sage, and a crispy golden topping. It’s baked until bubbly and slightly crisp around the edges for the ultimate comfort food with a seasonal spin.
Why You’ll Love It
- Classic comfort food with a veggie boost
- Rich and creamy without being heavy
- Kid-approved (even with the squash!)
- Freezer- and batch-cooking friendly
- Tastes indulgent but packs in goodness
What Does It Taste Like?
Creamy and cheesy with a slight sweetness from the squash and an herby depth from the sage. It has that nostalgic mac and cheese feel—but silkier, lighter, and way more flavourful.
Benefits
- Packed with vitamin A and fibre
- Lower in fat than traditional versions
- Can be made dairy-free
- A sneaky way to get extra veg in
- One of the most comforting meals for cold days
Ingredients & Quantities
For the sauce:
- 300g butternut squash, peeled and cubed
- 1 tbsp olive oil
- 1 small onion, diced
- 1 garlic clove, minced
- 250ml milk (dairy or plant-based)
- 100g grated cheddar
- 40g grated Parmesan
- ½ tsp dried sage
- Salt & pepper, to taste
For the pasta:
- 250g macaroni or pasta shells
- Optional topping: breadcrumbs mixed with olive oil and Parmesan
Tools You’ll Need
- Roasting tray
- Saucepan
- Blender or stick blender
- Baking dish
- Wooden spoon
How to Make It
- Preheat oven to 200°C (180°C fan). Roast the squash in a little olive oil for 20–25 mins until soft.
- Meanwhile, cook the pasta according to packet instructions. Drain and set aside.
- Sauté onion and garlic in a pan until soft. Add the roasted squash, milk, sage, salt & pepper. Blend until smooth.
- Stir in the cheeses until melted and creamy.
- Combine sauce and pasta in a baking dish.
- Top with breadcrumbs (if using) and bake for 15–20 mins until golden and bubbling.
Additional Tips
- Add spinach or kale for extra greens
- Mix up the cheese—try gruyère, mozzarella, or vegan cheddar
- Add cooked bacon or mushrooms for a heartier twist
- Freeze in portions for easy weekday lunches
- Make it on the hob if you want to skip the baking step
FAQs
Can I use frozen squash?
Yep! Just roast from frozen or steam it instead—it blends beautifully.
Can I skip the baking?
Yes—just stir the sauce into the pasta and serve as-is.
Is this toddler-friendly?
100%—just skip the salt and go easy on the pepper. It’s creamy, smooth, and easy to eat.
