Golden Butternut Squash Mac & Cheese with Crispy Sage, Pecans & Hot Honey
Golden Butternut Squash Mac & Cheese with Crispy Sage, Pecans & Hot Honey is a comforting twist on classic mac and cheese, combining tender roasted butternut squash with sharp cheddar, Gruyère, and Parmesan for a rich, silky sauce. The roasted squash adds natural sweetness and a beautiful golden colour while keeping the cheese sauce creamy and flavourful.
Finished with crispy sage, toasted pecans, and a light drizzle of warm hot honey, this baked pasta brings together creamy, savoury, nutty, sweet, and gently spicy flavours in every bite. It is a cosy dish that works especially well for autumn and winter dinners, family meals, or a comforting weekend supper.
Ingredients
For the Butternut Squash Sauce:
- 3 cups butternut squash, peeled and cubed (420 g)
- 1 tbsp olive oil (15 ml)
- ½ tsp garlic powder (1.5 g)
- ½ tsp smoked paprika (1 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (0.5 g)
For the Mac & Cheese:
- 12 oz elbow macaroni or small pasta shells (340 g)
- 2 tbsp unsalted butter (28 g)
- 2 tbsp all-purpose flour (16 g)
- 2 cups whole milk (480 ml)
- 1 cup sharp cheddar cheese, shredded (115 g)
- 1 cup Gruyère cheese, shredded (100 g)
- ½ cup Parmesan cheese, finely grated (50 g)
- ½ tsp Dijon mustard (3 g)
- ¼ tsp ground nutmeg (0.5 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (0.5 g)
For the Crispy Sage & Pecans:
- 2 tbsp unsalted butter (28 g)
- 12 fresh sage leaves (10 g)
- ½ cup pecans, roughly chopped (55 g)
- Pinch of salt
For the Hot Honey:
- 3 tbsp honey (63 g)
- 1 tsp hot sauce (5 ml)
- ½ tsp red pepper flakes (1 g)
For the Topping:
- ¼ cup Parmesan cheese, grated (25 g)
- 2 tbsp chopped pecans (15 g)
- Fresh sage leaves, optional
How to Make It
1. Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and toss with olive oil, garlic powder, smoked paprika, salt, and black pepper. Spread the squash into an even layer and roast for 25–30 minutes, turning once if needed, until tender and lightly caramelised.
2. Cook the Pasta
While the squash roasts, bring a large pot of salted water to a boil. Cook the elbow macaroni or small pasta shells until just shy of al dente. Reserve ½ cup (120 ml) of the pasta water, then drain the pasta and set it aside.
3. Blend the Squash
Transfer the roasted butternut squash to a blender. Add the whole milk and blend until completely smooth and creamy. The mixture should have an even consistency with no large pieces of squash remaining.
4. Make the Sauce
Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the blended butternut squash and milk mixture, stirring continuously until smooth. Cook for 3–4 minutes, stirring frequently, until the sauce begins to thicken slightly.
5. Add the Cheese
Reduce the heat to low and stir in the cheddar, Gruyère, and Parmesan. Continue stirring until the cheeses are completely melted and the sauce is smooth and creamy. Add the Dijon mustard, nutmeg, salt, and black pepper. If the sauce becomes too thick, gradually stir in a little of the reserved pasta water until it reaches a silky consistency.
6. Combine the Pasta and Sauce
Add the cooked pasta to the cheese sauce and stir until every piece is evenly coated. Transfer the mixture to a greased 9-inch (23 cm) baking dish and spread it into an even layer. Sprinkle the top with the grated Parmesan and chopped pecans.
7. Bake the Mac & Cheese
Reduce the oven temperature to 375°F (190°C). Bake the mac and cheese for 15–20 minutes, until bubbling around the edges and lightly golden on top.
8. Prepare the Crispy Sage and Pecans
While the mac and cheese bakes, melt the butter in a skillet over medium heat. Add the sage leaves and cook for 1–2 minutes per side, until crisp and fragrant. Carefully remove the sage and set it aside. Add the chopped pecans to the same skillet and toast for 2–3 minutes, stirring frequently. Season with a small pinch of salt.
9. Make the Hot Honey
Place the honey, hot sauce, and red pepper flakes in a small saucepan over low heat. Warm for 1–2 minutes, stirring gently, just until the mixture is combined and pourable. Avoid overheating the honey.
10. Finish and Serve
Remove the mac and cheese from the oven and let it rest for 5 minutes. Top with the crispy sage and toasted pecans, then drizzle lightly with the warm hot honey. Garnish with additional fresh sage if desired and serve while warm.
Why This Recipe Works
Roasted butternut squash gives the cheese sauce a naturally sweet, creamy base and adds extra colour and flavour to the dish. Combining it with sharp cheddar, nutty Gruyère, and Parmesan creates a rich cheese sauce with plenty of savoury depth without relying entirely on cheese for its texture.
The toppings bring a contrast of textures and flavours that makes the baked pasta especially satisfying. Crispy sage adds an aromatic finish, toasted pecans provide crunch, and hot honey brings a gentle sweet-spicy note that balances the creamy sauce and roasted squash.
Tips for the Best Butternut Squash Mac & Cheese
- Roast the squash well: Let the squash become tender and lightly caramelised so it develops deeper flavour before being blended into the sauce.
- Cook the pasta slightly under: Cooking the pasta just shy of al dente gives it room to finish cooking while the mac and cheese bakes.
- Keep the cheese sauce smooth: Add the cheeses over low heat and stir gently until melted to help maintain a creamy texture.
- Save the pasta water: A splash of reserved pasta water can loosen the sauce and give it a silky consistency before baking.
- Watch the pecans: Pecans can toast quickly, so stir them frequently and remove them from the heat as soon as they are fragrant.
- Drizzle the hot honey at the end: Adding it just before serving keeps the sweet-spicy flavour fresh and distinct.
Serving Suggestions
Serve this mac and cheese as a comforting main dish alongside a simple green salad or roasted vegetables. The fresh vegetables provide a crisp contrast to the creamy baked pasta.
For a cosy autumn-inspired meal, serve individual portions straight from the baking dish and finish each serving with extra crispy sage, toasted pecans, and a small drizzle of hot honey.
Frequently Asked Questions
Can I use a different type of pasta?
Yes. Elbow macaroni and small pasta shells work particularly well because they hold the creamy sauce, but other small pasta shapes can also be used.
Can I prepare the mac and cheese ahead of time?
The squash sauce and cheese sauce can be prepared ahead and refrigerated separately. For the best texture, combine with the pasta and bake when you are ready to serve.
Can I substitute the Gruyère?
If Gruyère is unavailable, another good melting cheese can be used. The flavour will vary depending on the cheese, but the dish will still have a creamy, cheesy texture.
Can I make the hot honey less spicy?
Yes. Reduce the hot sauce or red pepper flakes for a milder drizzle, or leave out the red pepper flakes and use only a small amount of hot sauce.
How do I keep the pecans crispy?
Toast the pecans separately and add them near the end of cooking or immediately before serving. This helps preserve their toasted texture.
Can I make this without the hot honey?
Yes. The mac and cheese is still flavourful with the crispy sage and toasted pecans. The hot honey simply adds an extra sweet and gently spicy finishing note.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 6 |
| Prep Time | 15 minutes |
| Cook Time | 40–50 minutes |
| Total Time | 55–65 minutes |
| Calories | 635 kcal |
| Protein | 24 g |
| Carbohydrates | 65 g |
| Fat | 32 g |
| Fiber | 6 g |
| Sugar | 14 g |
| Sodium | 620 mg |
Final Thoughts
This Golden Butternut Squash Mac & Cheese brings together everything that makes a comforting baked pasta special: a creamy sauce, plenty of melted cheese, tender roasted squash, and a golden baked topping. The combination is rich and satisfying while the squash adds a naturally sweet, savoury depth.
The crispy sage, toasted pecans, and hot honey finish take it a step further with contrasting textures and flavours. Serve it warm for a cosy dinner, family gathering, or seasonal meal that feels familiar while still offering something a little different.
Print
Golden Butternut Squash Mac & Cheese with Crispy Sage, Pecans & Hot Honey
- Total Time: 55–65 minutes
Description
A comforting twist on classic mac and cheese made with roasted butternut squash, sharp cheddar, Gruyère, and Parmesan for a rich, silky golden sauce. Crispy sage, toasted pecans, and a light hot honey drizzle add savoury, nutty, sweet, and gently spicy flavour.
Ingredients
For the Butternut Squash Sauce:
3 cups butternut squash, peeled and cubed (420 g)
1 tbsp olive oil (15 ml)
½ tsp garlic powder (1.5 g)
½ tsp smoked paprika (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Mac & Cheese:
12 oz elbow macaroni or small pasta shells (340 g)
2 tbsp unsalted butter (28 g)
2 tbsp all-purpose flour (16 g)
2 cups whole milk (480 ml)
1 cup sharp cheddar cheese, shredded (115 g)
1 cup Gruyère cheese, shredded (100 g)
½ cup Parmesan cheese, finely grated (50 g)
½ tsp Dijon mustard (3 g)
¼ tsp ground nutmeg (0.5 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Crispy Sage & Pecans:
2 tbsp unsalted butter (28 g)
12 fresh sage leaves (10 g)
½ cup pecans, roughly chopped (55 g)
Pinch of salt
For the Hot Honey:
3 tbsp honey (63 g)
1 tsp hot sauce (5 ml)
½ tsp red pepper flakes (1 g)
For the Topping:
¼ cup Parmesan cheese, grated (25 g)
2 tbsp chopped pecans (15 g)
Fresh sage leaves, optional
Instructions
1. Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and toss with olive oil, garlic powder, smoked paprika, salt, and black pepper. Spread into an even layer and roast for 25–30 minutes, turning once if needed, until tender and lightly caramelised.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the elbow macaroni or small pasta shells until just shy of al dente. Reserve ½ cup (120 ml) of the pasta water, then drain the pasta and set it aside.
3. Transfer the roasted butternut squash to a blender. Add the whole milk and blend until completely smooth and creamy, with no large pieces of squash remaining.
4. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the blended squash and milk mixture, stirring continuously until smooth. Cook for 3–4 minutes, stirring frequently, until the sauce begins to thicken slightly.
5. Reduce the heat to low and stir in the cheddar, Gruyère, and Parmesan. Continue stirring until the cheeses are completely melted and the sauce is smooth and creamy. Add the Dijon mustard, nutmeg, salt, and black pepper. If the sauce is too thick, gradually stir in some reserved pasta water until silky.
6. Add the cooked pasta to the cheese sauce and stir until evenly coated. Transfer to a greased 9-inch (23 cm) baking dish and spread evenly. Sprinkle the top with grated Parmesan and chopped pecans.
7. Reduce the oven temperature to 375°F (190°C). Bake for 15–20 minutes, until bubbling around the edges and lightly golden on top.
8. While the mac and cheese bakes, melt the butter in a skillet over medium heat. Add the sage leaves and cook for 1–2 minutes per side, until crisp and fragrant. Carefully remove the sage and set aside. Add the chopped pecans to the same skillet and toast for 2–3 minutes, stirring frequently. Season with a small pinch of salt.
9. Place the honey, hot sauce, and red pepper flakes in a small saucepan over low heat. Warm for 1–2 minutes, stirring gently, just until combined and pourable. Avoid overheating the honey.
10. Remove the mac and cheese from the oven and let it rest for 5 minutes. Top with the crispy sage and toasted pecans, then drizzle lightly with the warm hot honey. Garnish with additional fresh sage if desired and serve warm.
Notes
Roast the squash until tender and lightly caramelised to develop deeper flavour before blending it into the sauce. Cook the pasta slightly shy of al dente so it can finish cooking while the mac and cheese bakes. Add the cheeses over low heat and stir gently until melted to help maintain a creamy texture. Reserve some pasta water to loosen the cheese sauce and create a silky consistency. Watch the pecans carefully because they can toast quickly. Stir frequently and remove them from the heat when fragrant. Drizzle the hot honey just before serving to keep its sweet-spicy flavour fresh. Elbow macaroni and small pasta shells work particularly well, but other small pasta shapes can also be used. The squash sauce and cheese sauce can be prepared ahead and refrigerated separately. For the best texture, combine with the pasta and bake when ready to serve. If Gruyère is unavailable, another good melting cheese can be substituted. Reduce the hot sauce or red pepper flakes for a milder hot honey, or omit the red pepper flakes. Toast the pecans separately and add them near the end of cooking or immediately before serving to help keep them crispy. The mac and cheese can also be served without the hot honey; the crispy sage and toasted pecans still provide plenty of flavour.
- Prep Time: 15 minutes
- Cook Time: 40–50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
