Ingredients
Scale
- 10-12 large sage leaves, divided (half baked w/ squash, half minced for topping)
- 10 oz butternut squash, peeled and cut into 1-inch cubes (about 2 cups)
- ¼ medium onion, chopped
- 1 T olive oil
- 6 oz macaroni (can sub fusilli, penne, small shells)
- ½ cup Panko bread crumbs
- 3 T butter, divided
- ½ tsp onion powder
- ½ tsp garlic powder
- 1/8 tsp nutmeg
- 1 cup whole milk
- 6 oz Parmigiano Reggiano cheese, grated
- Kosher salt
- Fresh ground pepper
Instructions
- Heat the oven to 400 degrees. Tear half of the sage leaves into small pieces and toss in the olive oil with the butternut squash, chopped onion, and a sprinkle of salt and pepper. Place veggies in a single layer on a rimmed baking sheet or roasting pan. Roast in the oven for 25-35 minutes, until squash is soft and onions are turning golden brown.
- While the veggies are roasting, boil the macaroni in salted water according to the package directions and make the crumb topping.
- To make the topping, mince the remaining sage leaves and stir with the bread crumbs in a small bowl. Melt one tablespoon of butter and drizzle over the crumb mixture, tossing with a fork to mix. Set topping aside.
- When the veggies are finished roasting, remove the pan from the oven. Lower the oven temp to 350. Place roasted veggies in a blender along with the milk, onion powder, garlic powder, and nutmeg. Blend on high speed until smooth.
- Drain water from pot of cooked macaroni. Pour on the squash puree and stir. Add grated cheese and remaining butter. Stir gently until cheese and butter have melted completely. (If macaroni has cooled too much, do this on stove over low heat.)
- Place mac and cheese in an ovenproof casserole dish. Sprinkle bread crumb topping evenly over the top. Bake in a 350 degree oven for about 20 minutes, until the topping is golden brown.