INGREDIENTS
4
slices Prosciutto, thin
4
Acorn squash or pie pumpkins, small
1 tbsp
Sage, fresh
1
Sweet onion, small
2 tsp
Dijon mustard
1 lb
Short cut pasta
1/4 cup
All-purpose flour
1/2 tsp
Cayenne pepper
1
Kosher salt + pepper
2 tbsp
Olive oil
4
slices Sourdough bread
6 tbsp
Butter
1 1/2 cups
Gruyere cheese
1 1/2 cups
Provolone cheese
1 1/2 cups
White cheddar cheese
3 cups
Whole milk