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!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 3 servings 1x
- Category: Main Dish
- Cuisine: American
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
- 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.
- 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.
- 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.
- Make macaroni and cheese according to package directions
- Stir in butternut squash and sage. Top with breadcrumbs and serve.