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Fontina Mac with Squash and Sage

Laura Werlin
  • minutes
  • Serves 8

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