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Here’s Your Bite’s Butternut Squash Mac and Cheese with Sage, and Walnut Breadcrumbs

Author: Here's Your Bite

This cozy fall mac and cheese layers roasted butternut squash, fresh herbs, and a velvety walnut “cream” made from blended California walnuts and water. It’s the ultimate cozy-meets-elevated comfort dish.

mac and cheese
Yields8 Servings
Prep Time25 minsCook Time55 minsTotal Time1 hr 20 mins

Ingredients:

Roasted Squash
 4 cups cubed butternut squash
 34 cloves of garlic, unpeeled
 1 ½ tbsp olive oil
 1 tsp fresh sage, chopped
 1 tsp fresh thyme, chopped
 1 tsp white miso or maple syrup (optional)
 Salt and black pepper, to taste
Walnut-Squash Cream Sauce
 1 ½ cups California walnuts (lightly toasted)
 1 cup water
 23 tbsp butter
 1 large shallot, finely chopped
 1 tbsp flour (optional, for extra emulsification)
 ½ cup dry wine (optional)
 ½ cup milk or half-and-half (or broth if dairy free)
 1 tsp Dijon mustard
 ½ tsp smoked paprika
 ½ tsp freshly grated nutmeg
 1 tsp lemon zest
 1 ½ cups sharp cheddar cheese, shredded
 ½ cup gruyère or fontina, shredded
 2 tbsp mascarpone or cream cheese (optional for silkiness)
 Salt and black pepper, to taste
Pasta
 1 lb shellbows
Walnut-Panko Topping
 ½ cup California walnuts, finely chopped
 ½ cup panko breadcrumbs
 2 tbsp butter, melted
 1 tsp fresh thyme, chopped
 2 tbsp grated Parmesan
 Lemon zest, to taste
 Salt and black pepper, to taste

Preparation:

1

Roast the Squash: Preheat oven to 425°F. Toss squash and garlic with olive oil, sage, thyme, miso/maple, salt, and pepper. Roast 25–30 minutes until caramelized and tender.

2

Cook the Pasta: Boil in salted water until 1–2 minutes shy of al dente. Drain and set aside.

3

Blend the Walnut–Squash Base: Squeeze roasted garlic from skins. Blend roasted squash, California Walnuts, and water until completely smooth (1–2 min).

4

Build the Sauce: In a large pot, melt butter; cook shallot 2–3 minute. Whisk in flour, if using, stirring for 1 minute. Deglaze with white wine and simmer 1–2 minutes. Add sherry vinegar. Whisk in walnut–squash purée, milk/half-and-half, Dijon, nutmeg, and lemon zest; heat gently. Stir in cheeses and mascarpone until glossy. Season with salt/pepper.

5

Combine with Pasta: Fold pasta into sauce. Adjust with a splash of milk/broth if needed.

6

Assemble: Transfer to a greased 9×13-inch baking dish.

7

Make the Walnut–Panko Breadcrumbs: In a skillet over medium heat, melt butter. Add panko and walnuts, toasting until lightly golden, 1–2 minutes. Remove from heat and stir in thyme, Parmesan, a pinch of salt/pepper, and a little lemon zest. Sprinkle evenly over the pasta.

8

Bake: Bake at 400°F for 15–20 minutes until bubbling and golden; broil 1–2 minutes for extra crunch.

9

Finish & Serve: Rest 5 minutes. Garnish with fresh herbs, parmesan cheese, and serve.

10

To see the recipe video click here.

Nutrition Facts

8 servings

Serving size

1 cup

Amount per serving
Calories494
% Daily Value *
Total Fat 41g53%
Polyunsaturated Fat 27g
Cholesterol 55mg19%
Sodium 518mg23%
Total Carbohydrate 19g7%
Dietary Fiber 4g15%
Total Sugars 4g
Protein 15g
Calcium 349mg27%
Iron 2mg12%
Potassium 469mg10%
Vitamin D 0.2mcg1%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.