My fall mantra: LET’S GIVE ‘EM PUMPKIN TO TALK ABOUT!
I fell in love with these pumpkin-shaped zucchette pasta and immediately knew what I wanted to make: Pumpkin Mac and Cheese with Roasted Butternut Squash and Brown Butter Sage Breadcrumbs – nothing will keep you warmer or cozier this fall, I promise! I mean, just saying the recipe name out loud gives your mouth a warm up! Ok now I am sweating…
A creamy and delicious pumpkin cheese sauce gives the most fall pasta ever a warm hug that joyfully envelopes roasted butternut squash as well. Sprinkle some delicious brown butter sage breadcrumbs on top and bake until everything is as crispy as the fall air and I swear the leaves will start changing color with every bite! Can I borrow a cute sweater?
Watch me make it on Instagram!
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Pumpkin Mac and Cheese with Roasted Butternut Squash and Brown Butter Sage Breadcrumbs
Description
What You’ll Need
- 1 lb. zucchette or other pasta*
- 1 medium butternut squash or kabocha squash 2 tablespoons olive oil
- 4 tablespoons butter
- 2 tablespoons all purpose flour**
- 2 cups of whole milk
- 2 cups sharp cheddar cheese, grated
- 1 1/4 cup parmesan cheese, grated
- 1 15 oz can pumpkin puree
- 1 teaspoon ground nutmeg
- 4 tablespoons fresh sage, minced
- 1 cup plain panko or breadcrumbs
- Kosher salt
- Black pepper
*Gluten-free pasta can be used in this recipe
*Gluten-free all-purpose 1:1 flour can be used in this recipe
What You’ll Do
- Preheat oven to 400 degrees. Skin and dice your squash into roughly ½ inch cubes. Toss in a few tablespoons of olive oil and a pinch each of kosher salt and black pepper. Roast for 25-30 minutes until they are gorgeous and glowing and browned. Set aside. This can be done a few days in advance and stored in the fridge.
- Meanwhile, let’s make those breadcrumbs! Add 2 tablespoons of butter into a medium frying pan over medium heat and melt until it browns. Then add in 1 cup panko and 2 tablespoons chopped fresh sage along with a pinch of kosher salt and a pinch of black pepper. Stir consistently until everything is brown and toasty. Transfer into a bowl and add ¼ cup grated parmesan cheese and stir to combine. Set aside.
- Cook your pasta until very al dente (it’s gonna cook more when we bake the mac and cheese) – about 6 minutes. Strain and set aside.
- While your pasta is cooking, melt 2 tablespoons of butter in another pot over medium heat. Whisk in two tablespoons of flour until combined. Slowly add in 2 cups of milk, whisking the entire time. Add in 2 cups grated sharp cheddar cheese, 1 cup grated parmesan cheese and 1 15 oz can pumpkin puree and whisk until everything is combined and the cheese is melted and creamy. Remove from heat and add in 1 teaspoon ground nutmeg, 2 tablespoons chopped fresh sage and a black pepper and kosher salt, to taste.
- Add your al dente pasta and roasted butternut squash to the pot and fold into cheese sauce until combined. Pour the combined cheese sauce/pasta/butternut squash into a buttered 9×13 baking dish. Sprinkle half of the breadcrumb mixture on the top of the pasta cheese mixture and place in the oven. Bake at 425 for 20 mins or until and browned and crispy as you like. Serve warm from the oven with extra breadcrumbs on the side!
Enjoy!
Reheat and eat leftovers all fall 🙂
Assemble and refridgerate or freeze then bake! Just don’t freeze the breadcrumbs! Add those fresh.
Make It Step By Step With Me:
1. Preheat oven to 400 degrees. Skin and dice your squash into roughly ½ inch cubes. Toss in a few tablespoons of olive oil and a pinch each of kosher salt and black pepper. Roast for 25-30 minutes until they are gorgeous and glowing and browned. Set aside.
This can be done a few days in advance and stored in the fridge.
2. Meanwhile, let’s make those breadcrumbs! Add 2 tablespoons of butter into a medium frying pan over medium heat and melt until it browns.
3. Then add in 1 cup panko and 2 tablespoons chopped fresh sage along with a pinch of kosher salt and a pinch of black pepper. Stir consistently until everything is brown and toasty.
4. Transfer into a bowl and add ¼ cup grated parmesan cheese and stir to combine. Set aside.
5. Cook your pasta until very al dente (it’s gonna cook more when we bake the mac and cheese) – about 6 minutes. Strain and set aside.
6. While your pasta is cooking, melt 2 tablespoons of butter in another pot over medium heat. Whisk in two tablespoons of flour until combined.
7. Slowly add in 2 cups of milk, whisking the entire time.
8. Add in 2 cups grated sharp cheddar cheese, 1 cup grated parmesan cheese and 1 15 oz can pumpkin puree.
9. Whisk until everything is combined and the cheese is melted and creamy.
10. Remove from heat and add in 1 teaspoon ground nutmeg, 2 tablespoons chopped fresh sage and a black pepper and kosher salt, to taste.
11. Add your al dente pasta and roasted butternut squash to the pot.
12. Fold into cheese sauce until combined.
13. Pour the combined cheese sauce/pasta/butternut squash into a buttered 9×13 baking dish. Sprinkle half of the breadcrumb mixture (not pictured) on the top of the pasta cheese mixture and place in the oven.
14. Bake at 425 for 20 mins or until and browned and crispy as you like. Serve warm from the oven with extra breadcrumbs on the side!
Enjoy!
Reheat and eat leftovers all fall 🙂
Assemble and refrigerate or freeze then bake! Just don’t freeze the breadcrumbs! Add those fresh.
