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Upgrade Boxed Mac & Cheese with Butternut Squash & Sage

Upgrade boxed mac & cheese with butternut squash and sage. This halfway homemade recipe has great fall flavors fresh from the farmer’s market. Make it extra fun by serving it in roasted acorn squash!

Ingredients

Scale
  • 3 whole acorn squash
  • 1 tablespoon olive oil
  • Salt & pepper to taste
  • 1 small butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • Salt & pepper to taste
  • 2 tablespoons finely chopped fresh sage
  • 1/2 tablespoon butter
  • Annie’s Homegrown Shells & White Cheddar or other boxed macaroni & cheese
  • 3 tablespoons milk, if using Annie’s macaroni & cheese
  • 1 tablespoon breadcrumbs (optional)

Instructions

  1. Preheat oven to 400° F (use convection if you have it). Slice the pointed bottom off the acorn squash so it will sit level. Use a paring knife to remove the top and a spoon to scoop out the seeds and pulp. Place acorn squash in an oiled baking dish. Salt and pepper to taste. Bake for 40-45 minutes, until inside flesh is fork tender.
  2. Meanwhile, oil a baking sheet and add butternut squash. Drizzle with more olive oil and salt and pepper to taste. Roast for 30-40 minutes, until fork tender.
  3. Heat butter in a small saucepan over medium heat. Add chopped sage and stir constantly for 30 seconds to 1 minute, until it starts to darken.
  4. Make macaroni and cheese according to package directions
  5. Stir in butternut squash and sage. Top with breadcrumbs and serve.