Baked Butternut Four Cheese Farfalle with Sage

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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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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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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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I made this after watching the episode, it was delicious! You do lose the butternut squash flavor, but, as a mom with picky kids, it was a good way to sneak in a "veggie" Its got a wonderful, creamy, slightly sweet, cheesy flavor. I made one mod- substituted crumbled bacon for pecans, and I sauted the sage for a minute to bring it out. I will make this again, and again.