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Brown Butter Sage Butternut Squash Mac & Cheese

A delicious twist on regular macaroni and cheese. It includes roasted butternut squash for a creamy and slightly sweet taste. The “brown butter” involves cooking butter until it’s golden-brown for a rich, nutty flavor.
5 from 4 votes
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Course Dinner
Cuisine American
Servings 8

Ingredients
  

  • 1 lbs Rigatoni 16 ounces
  • Set one cup of pasta water to the side

Brown butter sage:

  • 8 tbsp Butter, unsalted 113 grams
  • fresh Sage handful of fresh leaves

Roasted veggie tray:

  • 1 Butternut squash
  • 1 Garlic bulb 10 cloves garlic
  • 1 Onion
  • Olive oil
  • Salt
  • Pepper
  • Oregano

Cheeses:

  • 4 oz White cheddar, freshly grated
  • 4 oz Parmesan, freshly grated
  • 6 oz Aged Gouda, freshly grated

Sauce - Throw these ingredients into your blender:

  • 1 tsp Onion powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt start with 1/2 tsp and adjust (remember, the cheeses, and pasta water bring quite a bit of salt to this dish already)
  • All of your roasted veggies
  • 1/2 cup Pasta Water

Instructions
 

  • Preheat the oven to 400°F.
  • Roast the butternut squash, onion, and garlic for about 35-40 minutes at 400°F. Make sure to drizzle with olive oil & season a bit with salt, oregano, and pepper.
  • Grate all of your cheeses and set them aside.
  • Let's multitask! Make the pasta while your veggies are roasting in the oven. Cook the pasta in salted,boiling water until it's al dente, which usually takes about 8 minutes. Remember to save about 1 cup of that pasta water before draining it.
  • As your pasta is cooking, it's a perfect time to start making your brown butter. In a saucepan, melt the unsalted butter over medium heat. Keep a close eye on it, and when it starts foaming , add in those fresh sage leaves. When you see those sage leaves crisping up, and your butter begin to brown - you know it's ready. Remove it from the heat and add to a heat proof bowl or measuring cup.
  • When your pasta reaches al dente, strain it into a strainer with a plate underneath to catch any drips (remember to save your pasta water). While it's in the strainer, immediately toss it with some of that golden brown butter sauce. This prevents the pasta from sticking to itself and adds a burst of flavor. Set the pasta aside.
  • Now let's check on our roasted veggies. Our butternut squash should be soft and slightly caramelized after about 35 minutes. When it's done, take it out of the oven and let it cool just a bit.
  • Once it's cool enough to handle, scoop out the inside, leaving the skin behind. Add the butternut squash to your blender along with your onion (peel back outer layer) and your Garlic (squeeze out the garlic).
  • Also add 1/3 cup of pasta water, as well as the garlic powder, onion powder, and salt.
  • Blend it until it's silky smooth and aromatic.
  • In a large pot or Dutch oven, stir in the butternut squash purée and let it simmer on low heat.
  • Slowly add in your freshly grated cheeses, adding in splashes of pasta water until youre happy with the consistency.
  • Taste! Here's where you want to taste and see if you'd like to adjust the seasoning! Cooking is a personal experience, make it taste the way you'd prefer :,)
  • Lastly, toss in your brown butter coated pasta. (add in any drips that may have been left behind on the pate we used under our strainer)
  • Let your pasta and sauce simmer for about a minute or so.
  • Garnish with sage, serve warm, and you're done!
Keyword brownbuttersagesauce, butternutsquash, dinner recipe, easy dinner idea, macandcheese