Recipe courtesy of Emily K Hobbs

Baked Butternut Four Cheese Farfalle with Sage

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Inactive: 5 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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1 pound dry farfalle pasta

8 tablespoons unsalted butter, divided

1 tablespoon minced garlic

1/4 cup all-purpose flour

2 1/2 cups whole milk

2 cups finely mashed cooked butternut squash

8 ounces crumbled Gorgonzola cheese

8 ounces coarsely chopped Brie cheese (rind removed)

1 cup shredded fontina cheese

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

3/4 cup finely chopped pecans

1/3 cup coarsely chopped fresh sage leaves

1 cup finely grated Gruyere cheese


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 23 to 25 minutes, or until golden brown and bubbly. Cool 5 minutes before serving.
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