Name: Crusty Baked Brown Butter Sage Squash Mac and Cheese (Standard)
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb Cavatappi pasta; 2 cups Butternut squash, peeled and cubed; 1 tbsp Olive oil; 4 tbsp Unsalted butter; 10 leaves Fresh sage; 3 tbsp All purpose flour; 2 cups Whole milk; 3 cups Sharp cheddar cheese, shredded; 1 tsp Apple cider vinegar; 1/2 cup Panko breadcrumbs

Recipe tier

A comforting baked macaroni featuring roasted butternut squash puree folded into a sharp cheddar sauce, topped with crispy sage and breadcrumbs.

Total 1h 15m

Serves 6 servings

Steps 4

Ingredients 10

Soundtrack the cook

Dinner party · 89 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 21m Cook 54m Plate 5m Reset 10m

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Pasta and Squash
1 lb 450 g Cavatappi pasta
2 cups 400 g Butternut squash, peeled and cubed
1 tbsp 15 ml Olive oil
Brown Butter Sage Sauce
4 tbsp 60 g Unsalted butter
10 leaves 10 leaves Fresh sage
3 tbsp 25 g All purpose flour
2 cups 475 ml Whole milk
3 cups 340 g Sharp cheddar cheese, shredded
1 tsp 5 ml Apple cider vinegar
Topping
cup 40 g Panko breadcrumbs

Equipment

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Instructions

🎙️ Cook with voice coach

Toss the Pasta and Squash ingredient 'Butternut squash' with olive oil and roast at 400 degrees Fahrenheit until tender, about 25 minutes; mash until smooth.
Boil the Pasta and Squash ingredient 'Cavatappi pasta' for 2 minutes less than the package instructions for al dente, then drain.
In a saucepan, melt Brown Butter Sage Sauce 'Unsalted butter' until browned and fragrant, add 'Fresh sage' to crisp, then whisk in 'All purpose flour' followed by 'Whole milk' until thickened; remove from heat and stir in 'Sharp cheddar cheese' and 'Apple cider vinegar'.
Combine the squash puree, cooked pasta, and cheese sauce, transfer to a baking dish, top with 'Panko breadcrumbs', and bake at 375 degrees Fahrenheit for 20 minutes until the top is golden and bubbling.