Fontina Mac with Squash and Sage
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
Organization Tags
Tags easily organize your Recipe Library
Comments