INGREDIENTS
1
butternut squash
2 5 ounce packages
Baby spinach, fresh
2 cloves
Garlic
3/4 cup
Onion
2 tbsp
Sage, fresh
6 oz
Cellentani pasta or other short pasta shape, dried
3 tbsp
All-purpose flour
1/4 tsp
Black pepper, ground
1/2 tsp
Salt
2 tbsp
Olive oil
1/4 cup
Pine nuts
3 tbsp
Butter
2 cups
Fontina cheese
2 1/2 cups
Milk
1/2 cup
Parmigiano-reggiano cheese, grated