Baked Butternut Four Cheese Farfalle with Sage Recipe

Name: Baked Butternut Four Cheese Farfalle with Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dry farfalle pasta; 8 tablespoons unsalted butter, divided; 1 tablespoon minced garlic; 1/4 cup all-purpose flour; 2 1/2 cups whole milk; 2 cups finely mashed cooked butternut squash; 8 ounces crumbled Gorgonzola cheese; 8 ounces coarsely chopped Brie cheese (rind removed); 1 cup shredded fontina cheese; 3/4 teaspoon salt; 3/4 teaspoon freshly ground black pepper; 3/4 cup finely chopped pecans; 1/3 cup coarsely chopped fresh sage leaves; 1 cup finely grated Gruyere cheese

Servings: persons

1 pound dry farfalle pasta
8 tablespoons unsalted butter, divided
1 tablespoon minced garlic
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 cups finely mashed cooked butternut squash
8 ounces crumbled Gorgonzola cheese
8 ounces coarsely chopped Brie cheese (rind removed)
1 cup shredded fontina cheese
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3/4 cup finely chopped pecans
1/3 cup coarsely chopped fresh sage leaves
1 cup finely grated Gruyere cheese

1
Preheat oven to 400 degrees F.
2
Fill a large pot with salted water and bring to a boil.
3
Add pasta to water and cook for 8 minutes, or until al dente; drain well, and reserve in a large mixing bowl.
4
Melt 6 tablespoons of butter in a large saucepan over medium heat.
5
Add the garlic, and cook for 1 minute, or until golden.
6
Whisk in flour and cook for 1 additional minute.
7
Whisk in milk, and butternut squash, and bring mixture to a low boil.
8
Reduce heat to low, whisk in Gorgonzola, Brie, fontina, salt, and pepper, until cheese is melted, about 3 to 4 minutes.
9
Pour cheese sauce over the pasta and stir well to combine.
10
Divide the pasta mixture into buttered individual gratin dishes or a buttered 13 by 9-inch baking dish.
11
Sprinkle pecans and sage over pasta; melt the additional 2 tablespoons butter, and drizzle evenly over the top.
12
Sprinkle Gruyere over the pecans and sage.
13
Bake for 23 to 25 minutes, or until golden brown and bubbly.
14
Cool 5 minutes before serving.
15
A viewer, who may not be a professional cook, provided this recipe.
16
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

2386

kcal

Calories

192

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound dry farfalle pasta, 8 tablespoons unsalted butter, divided, 1 tablespoon minced garlic, 1/4 cup all-purpose flour, and more.

Yes, Baked Butternut Four Cheese Farfalle with Sage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Butternut Four Cheese Farfalle with Sage

How did you like this recipe?

Frequently Asked Questions