Recipe courtesy of Emily K Hobbs
Baked Butternut Four Cheese Farfalle with Sage
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 787
- Total Fat
- 48
- Saturated Fat
- 26
- Carbohydrates
- 59
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 33
- Cholesterol
- 122
- Sodium
- 769
- Total: 1 hr 15 min
- Prep: 30 min
- Inactive: 5 min
- Cook: 40 min
Ingredients
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
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.