Baked Butternut Four Cheese Farfalle with Sage

Recipe courtesy Emily Hobbs

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Rated 5 stars out of 5
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Total Time:
1 hr 15 min
Prep
30 min
Inactive
5 min
Cook
40 min
Yield:
6 to 8 servings
Level:
Easy
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Ingredients

Directions

Preheat oven to 400 degrees F.

Fill a large pot with salted water and bring to a boil. Add pasta to water and cook for 8 minutes, or until al dente; drain well, and reserve in a large mixing bowl.

Melt 6 tablespoons of butter in a large saucepan over medium heat. Add the garlic, and cook for 1 minute, or until golden. Whisk in flour and cook for 1 additional minute. Whisk in milk, and butternut squash, and bring mixture to a low boil. Reduce heat to low, whisk in Gorgonzola, Brie, fontina, salt, and pepper, until cheese is melted, about 3 to 4 minutes.

Pour cheese sauce over the pasta and stir well to combine. Divide the pasta mixture into buttered individual gratin dishes or a buttered 13 by 9-inch baking dish. Sprinkle pecans and sage over pasta; melt the additional 2 tablespoons butter, and drizzle evenly over the top. Sprinkle Gruyere over the pecans and sage.

Bake for 23 to 25 minutes, or until golden brown and bubbly. Cool 5 minutes before serving.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Read all 4 reviews

  • on April 11, 2012

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    I LOVED this recipe!!! I actually mixed more pecans and sage throughout the whole dish and added more butternut squash but did everything elseas the recipe called for..... mmmmmm so rich & scrumptious!!!!!

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  • on February 27, 2012

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    I substituted feta for Gorgonzola, and about 1/2 cup of shredded parmesan for the fontina. I also substituted 1/2 tsp of dry rubbed sage for the fresh, and just added it to the sauce. Additionally, I halved the butter, flour, milk, and cheeses. I did not bake it, but just melted the cheeses and topped it on pasta (so no pecans or Guyere either. It was plenty rich with half the dairy, I cannot imagine how rich it would be if you followed the full recipe. (By the way, one regular sized butternut squash was equal to about 2 cups mashed.

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  • on November 21, 2010

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    One of the most delicious pastas i have made- though i left out the brie cause i thought it would be too heavy and added walnuts.

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