spicy squash "mac n cheese" with crispy sage 🧀
is this even mac n cheese...?
I fear that what I want in a mac n cheese is kind of controversial, but I’m gonna say it anyway: I don’t really want just noodles that are swimming in TONS of cheese. maybe this is because I’m still a bit dairy sensitive (lol) and don’t get me wrong — there are so many classic mac n cheese recipes on the internet that look incredible. but for me, I love a pasta with a creamy, slightly cheesy pasta that incorporates other flavors and textures as well.
enter: this spicy gochujang squash mac n cheese, which uses butternut squash for a creamy fall twist, gochujang (fermented Korean chili paste) for heat + flavor, and lots of caramelized onions which complement the squash SO perfectly. we also have toasted breadcrumbs and crispy sage on top for that added textural layer. it has just the right amount of cheese in the sauce while still being super creamy and comforting. I know there are a lot of vegan squash “mac n cheese” recipes (which I love) and traditional mac n cheese recipes out there, so I wanted to combine the two into this dish. it would make such a wonderful thanksgiving side dish and I think you should make it!
spicy squash mac n cheese with caramelized onions + crispy sage
2 tbsp olive oil
2 medium sweet onions, thinly sliced
1 tbsp butter
1-2 tbsp gochujang or other spicy chili paste
1 cup milk of choice
2 tsp cornstarch or tapioca starch
½ tsp sea salt
½ tsp garlic powder
½ tsp onion powder
1 cup cooked + mashed mashed butternut squash (from about 1 small butternut squash) — you can make it yourself or use the kind from a can, or even use pumpkin
1 cup shredded cheese of choice (I used goat cheddar) — can replace with ⅓ cup nutritional yeast if vegan
½ lb dry pasta
Olive oil
⅔ cup panko breadcrumbs, plus salt + pepper to season
1 bunch sage, leaves torn off
in a large skillet, heat 2 tbsp olive oil over medium. add sliced onions and a big pinch of salt and stir. let onions cook for about 15 minutes on medium-low heat, stirring occasionally, until onions are deeply browned and jammy. remove onions from the skillet and set them aside.
in the same skillet over medium heat, add butter, gochujang and milk and whisk. whisk in your cornstarch, sea salt, garlic powder and onion powder and bring mixture to a boil. reduce heat to simmer and stir — it should be thickened. add in your well-mashed squash and whisk until mostly smooth, then add cheese and whisk again. at this point your sauce will still have a few lumps and you can either leave it this way or blend it up to be completely smooth (it will taste great either way!)
in another small skillet, add a thin layer of olive oil over medium-high heat. add sage leaves and let them cook for 3-5 minutes until slightly browned and crispy. remove, place them on a paper towel to drain and sprinkle with salt. to the same skillet, add your breadcrumbs with a big pinch each of salt + pepper and let them toast for a few minutes until golden brown. remove from heat.
cook pasta according to package directions and drain. add to a large pot with your caramelized onions and pour in the cheese sauce, stirring to coat the pasta. add pasta to whichever dish you’d like to serve it in and top with the toasted breadcrumbs and crispy sage.
makes 4 servings but can easily be doubled!
I have 2 more thanksgiving side dish recipes coming PLUS a bonus dessert recipe, so make sure you’re subscribed and I’ll see you in a couple days!
xo Emma