Fontina Mac With Squash And Sage Recipe

Name: Fontina Mac With Squash And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons shredded Parmesan; 8 ounces shell pasta; 2 tablespoons plus 2 teaspoons butter, divided; 12 whole fresh sage leaves, plus 2 tablespoons, finely chopped; 2 tablespoons all-purpose flour; 3 cups 1 percent milk; 1 1/2 pounds butternut squash, peeled, seeded and cut into 1/2-inch pieces; 2 cloves garlic, chopped; 1/2 tsp salt; 2 cups shredded Fontina; 1 1/3 cups reduced-fat shredded Swiss cheese; 1/4 teaspoon cayenne pepper

Servings: persons

6 tablespoons shredded Parmesan
8 ounces shell pasta
2 tablespoons plus 2 teaspoons butter, divided
12 whole fresh sage leaves, plus 2 tablespoons, finely chopped
2 tablespoons all-purpose flour
3 cups 1 percent milk
1 1/2 pounds butternut squash, peeled, seeded and cut into 1/2-inch pieces
2 cloves garlic, chopped
1/2 tsp salt
2 cups shredded Fontina
1 1/3 cups reduced-fat shredded Swiss cheese
1/4 teaspoon cayenne pepper

1
Heat oven to 375u00b0. On a parchment paper-lined baking sheet, shape Parmesan into 8 2-inch rounds. Bake until golden, 10 minutes; remove from sheet to cool. Cook pasta as directed on package; set aside. In a medium skillet over medium heat, melt 2 teaspoons butter. Cook whole sage leaves until crisp, 45 seconds. Transfer to a paper towel-lined plate, reserving butter. In the same skillet over medium heat, melt remaining 2 tablespoons butter. Add flour and cook, whisking constantly, until light brown, 1 minute. Slowly whisk in milk and cook, 5 minutes. Add squash, garlic, reserved butter and salt. Cover; simmer until squash is very soft, 25 minutes. In a food processor, puree squash mixture. In a pot over medium-low heat, heat squash puree, Fontina, Swiss, chopped sage and cayenne; stir until cheese melts. Stir in pasta. Serve with Parmesan crisps and sage leaves.

1870

kcal

Calories

169

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 6 tablespoons shredded Parmesan, 8 ounces shell pasta, 2 tablespoons plus 2 teaspoons butter, divided, 12 whole fresh sage leaves, plus 2 tablespoons, finely chopped, and more.

Yes, Fontina Mac With Squash And 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.

That's it — enjoy your meal!

Fontina Mac With Squash And Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions