Fontina Mac with Squash and Sage

Name: Fontina Mac with Squash and Sage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 710 milliliters 1 percent milk; 2 Tbsps butter, divided; 680 grams butternut squash, peeled, seeded and cut into 1/2-inch pieces; 0 teaspoons cayenne pepper; 2 Tbsps all-purpose flour; 473 milliliters shredded Fontina; 2 cloves garlic, chopped; 6 Tbsps shredded Parmesan; 12 whole fresh sage leaves, plus 2 tablespoons, finely chopped; 1 teaspoons salt; 227 grams shell pasta; 315 milliliters reduced-fat shredded Swiss cheese

Fontina Mac with Squash and Sage might be just the main course you are searching for. One portion of this dish contains about 22g of protein, 21g of fat, and a total of 433 calories. This recipe serves 8. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have fontina, salt, butternut squash, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Heat oven to 375°. On a parchment paper-lined baking sheet, shape Parmesan into 82-inch rounds.

Ingredients you will need

Parmesan

Equipment you will use

Baking Paper

Baking Sheet

Oven

Bake until golden, 10 minutes; remove from sheet to cool. Cook pasta asdirected on package; set aside. In a medium skillet over medium heat, melt 2 teaspoons butter.Cook whole sage leaves until crisp, 45 seconds.

Ingredients you will need

Sage

Butter

Pasta

Equipment you will use

Oven

Frying Pan

Transfer to a paper towel-lined plate,reserving butter. In the same skillet over medium heat, melt remaining 2 tablespoons butter.

Ingredients you will need

Butter

Equipment you will use

Paper Towels

Frying Pan

Add flour and cook, whisking constantly, until light brown, 1 minute. Slowly whisk in milkand cook, 5 minutes.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Add squash, garlic, reserved butter and salt. Cover; simmer untilsquash is very soft, 25 minutes. In a food processor, puree squash mixture. In a pot overmedium-low heat, heat squash puree, Fontina, Swiss, chopped sage and cayenne; stiruntil cheese melts. Stir in pasta.

Ingredients you will need

Ground Cayenne Pepper