Butternut Squash Mac & Cheese with Sage and Boursin

When Comfort Food Gets a Glow-Up

Hey, hungry friends! Clara here, waving a wooden spoon from my cozy kitchen. Ever crave that ooey-gooey mac and cheese hug but want to feel like you’re *actually* nourishing your body? Same. That’s why I’m wildly excited to share this Butternut Squash Mac & Cheese with Sage and Boursin. Imagine: sweet roasted squash blended into a velvety sauce, sharp cheddar doing a tango with garlicky herbed Boursin, and crispy sage leaves whispering “autumn is here.” It’s like your favorite sweatpants—comforting but secretly fancy. We’re not just dumping cheese on pasta here. We’re building layers of flavor that’ll make your taste buds pirouette. Whether you’re feeding a crowd, meal-prepping wins, or bribing a toddler to eat veggies (no judgment!), this dish is your golden ticket. Ready to make mac and cheese that’s equal parts decadent and virtuous? Let’s dive in!

The Accidental Love Child of Squash & Pasta

Picture this: It’s 2018, and I’m staring into my fridge like it’s a murky pond. I’ve got half a butternut squash left from soup experiments, sage threatening to wilt, and a rogue tub of Boursin. (We’ve all been there, right?) Normally, I’d make a frittata and call it a day, but inspiration struck like a rogue garlic clove rolling off the counter. I roasted everything together, whizzed it into sauce, and poured it over pasta. One bite later? Mind. Blown. My partner (a self-proclaimed “cheese purist”) took a skeptical bite… then silently scraped the bowl. That’s when I knew: this wasn’t just a fridge-cleaner meal. It was a revelation—creamy without heaviness, veggie-forward but unapologetically indulgent. Now, it’s our family’s fall ritual. We even argue over who gets the crispy sage garnish!

Your Flavor Dream Team

Makes 8–10 generous servings (or 4 if it’s that kind of day!)

• 6 cups peeled, cubed butternut squash – Sweet, nutty, and packed with vitamin A. Chef’s hack: Buy pre-cubed to save time!
• 2 medium yellow onions, quartered – They caramelize while roasting, adding depth. Red onions work too for extra zing.
• 8 garlic cloves, peeled – Roasting mellows their bite into sweet, buttery magic.
• 2 tbsp extra-virgin olive oil – Helps veggies crisp. Avocado oil also loves high heat.
• 1½ cups whole milk – Creaminess without overwhelming richness. Dairy-free? Oat milk blends beautifully.
• 24 oz whole-wheat elbow pasta (≈6 cups) – Holds sauce like a champ. Gluten-free? Brown rice elbows rock.
• 6 tbsp unsalted butter – Our roux base. Vegan? Miyoko’s plant butter is gold.
• 16 fresh sage leaves – Half for frying (hello, garnish!), half for infusing butter. No fresh? Use 1 tsp dried rubbed sage in the roux.
• 6 tbsp all-purpose flour – Thickens the sauce. Gluten-free 1:1 flour works too.
• 2½ cups unsalted vegetable broth – Lifts flavors. Chicken broth adds savory oomph if you’re not veg.
• 2 cups shredded sharp Cheddar – Aged for tang. Swap in Gruyère for nuttiness!
• 6 oz garlic-herb Boursin (≈1 cup) – The secret weapon! Cream cheese + herbs + garlic works in a pinch.
• 4 tsp Dijon mustard – Brightens the sauce. Yellow mustard works but add a garlic clove.
• 1 tsp each salt & black pepper – Season in layers! Taste after adding cheese.

Let’s Build That Creamy Dream

1. Roast Your Veggie MVPs: Preheat oven to 400°F (200°C). On a parchment-lined baking sheet, toss squash, onions, and garlic with olive oil. Roast 30–35 minutes until caramelized and fork-tender. Chef’s tip: Don’t crowd the pan—crispy edges = flavor bombs!

2. Pasta Power: While veggies roast, cook pasta in salted water until just al dente (it’ll soak up sauce later). Drain, rinse with cool water to stop cooking, and set aside. Hack: Save 1 cup pasta water—it’s liquid gold for thinning sauce!

3. Blend That Velvet Base: Transfer roasted veggies to a blender. Add milk and blitz until silky-smooth. No blender? A food processor or immersion stick works!

4. Sage-Infused Butter (AKA Liquid Gold): In a large Dutch oven or pot, melt butter over medium heat. Add 8 sage leaves and fry 1.5–2 minutes until crisp. Remove leaves (save them!)—now your butter tastes like autumn.

5. Roux Magic: Whisk flour into sage butter. Cook 90 seconds to toast it (no raw flour taste!). Slowly whisk in broth, then squash puree. Simmer 5–6 minutes until thick enough to coat a spoon. Pro move: Whisk constantly to avoid lumps!

6. Cheesy Hug: Reduce heat to low. Stir in Cheddar, Boursin, mustard, salt, and pepper until melted and luscious. Taste! Need more pep? Add another tsp mustard.

7. The Grand Union: Add pasta to sauce. Fold gently until every nook is coated. Too thick? Splash in reserved pasta water. Crank heat to medium-low for 2 minutes to let flavors marry.

Butternut Squash Mac & Cheese with Sage and Boursin

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• Author: clarawhitmore
• Total Time: 55 minutes
• Yield: 8-10 servings 1x
• Diet: Vegetarian

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Description

Creamy mac and cheese enhanced with roasted butternut squash, garlic, fresh sage, sharp Cheddar, and garlic-herb Boursin cheese for a cozy, veggie-forward twist.

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Ingredients

Scale 1x2x3x

• 6 cups peeled and cubed butternut squash
• 2 medium yellow onions, quartered
• 8 garlic cloves, peeled
• 2 tbsp extra-virgin olive oil
• 1½ cups whole milk
• 24 oz whole-wheat elbow pasta (about 6 cups)
• 6 tbsp unsalted butter
• 16 fresh sage leaves
• 6 tbsp all-purpose flour
• 2½ cups unsalted vegetable broth
• 2 cups shredded sharp Cheddar cheese
• 6 oz garlic-and-herb spreadable cheese (like Boursin)

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Instructions

1. Preheat oven to 425°F (220°C). Toss butternut squash, onions, and garlic with olive oil on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a saucepan, melt butter over medium heat. Add sage leaves and cook until fragrant and crisp, about 2 minutes. Remove sage and set aside for garnish.
4. Whisk flour into the butter to form a roux, cooking for 1-2 minutes.
5. Gradually whisk in vegetable broth and milk, cooking until the sauce thickens, about 5 minutes.
6. Puree roasted squash, onions, and garlic in a blender or food processor until smooth.
7. Stir pureed vegetables, sharp Cheddar, and garlic-herb cheese into the sauce until melted and creamy.
8. Toss sauce with cooked pasta until evenly coated.
9. Serve topped with crispy sage leaves.

Notes

• Roast vegetables until well caramelized for maximum flavor.
• Use whole-wheat pasta for added fiber and nutrition.
• Adjust cheese quantities to taste for creaminess and sharpness.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Roasting, Boiling, Saucing
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 5g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 15g
• Cholesterol: 40mg

Keywords: butternut squash mac and cheese, roasted squash, Boursin mac and cheese, creamy pasta, vegetarian comfort food

Plate It Like You Mean It

Scoop into warm bowls (cold bowls = sad mac). Crush reserved crispy sage over the top—it’s aromatic confetti! For *extra* cozy vibes, add cracked black pepper, a drizzle of truffle oil, or toasted pumpkin seeds. Pair with a bitter greens salad to cut the richness. Leftovers? They’re even better tomorrow—just splash broth when reheating.

Shake Things Up!

• Protein Boost: Fold in shredded rotisserie chicken, crispy chickpeas, or sautéed mushrooms.
• Spice It Up: Add ¼ tsp cayenne to the roux or top with chili crisp.
• Vegan Twist: Use plant butter, nutritional yeast + cashew cream instead of cheese, and vegan Boursin.
• Bake It: Transfer to a dish, top with panko + parmesan, and broil for crunch.
• Swap the Squash: Sweet potato or pumpkin puree work beautifully!

Confessions from the Kitchen Trenches

This recipe’s come a long way since that fateful fridge raid! Version 1.0 used canned squash (don’t @ me—it was desperate times), and the sauce split because I dumped cold milk into hot roux. Lesson learned: let veggie puree cool slightly, and whisk like your arm’s possessed! Now, I double the sage because my neighbor grows it, and I add a splash of apple cider vinegar sometimes for brightness. Oh, and pro tip: if you accidentally char your garlic while roasting? Toss it. Burnt garlic = bitter sauce. Trust me, I’ve cried over worse!

Your Burning Questions, Answered

Q: My sauce feels grainy. Help!
A: Cheese can “break” if overheated. Remove pot from heat before stirring in cheese next time! If it happens, blend the sauce again or whisk in 1 tbsp lemon juice.

Q: Can I freeze this?
A: Absolutely! Freeze before baking. Thaw overnight, then reheat with extra broth. Note: Boursin texture may change slightly, but flavor stays fab.

Q: Why whole-wheat pasta? Will regular work?
A: Whole wheat adds fiber and nuttiness, but regular elbows are totally fine! Just avoid overcooking—mushy pasta = sad mac.

Q: Is Boursin non-negotiable?
A: It adds creaminess and herbaceous depth, but in a pinch? Mix 4 oz cream cheese + 1 minced garlic clove + 1 tsp dried herbs.

Nutrition Per Serving (≈1.5 cups)

Calories: 520 • Protein: 20g • Carbs: 48g • Fiber: 6g • Sugar: 7g • Fat: 28g