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!


  • 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)


  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.