INGREDIENTS
1 1/2
lbs Butternut squash
2 cloves
Garlic
12
Sage, whole fresh leaves
8 oz
Shell pasta
2 tbsp
All-purpose flour
1/4 tsp
Cayenne pepper
1/2 tsp
Salt
2 2/3 tbsp
Butter
2 cups
Fontina
3 cups
Milk, 1 percent
6 tbsp
Parmesan
1 1/3 cups
Swiss cheese, reduced-fat