Fontina Mac with Squash and Sage

Ingredients for Fontina Mac with Squash and Sage

• 6 tablespoons shredded Parmesan

• 230g shell pasta

• 2 tablespoons plus 2 teaspoons butter, divided

• 12 whole fresh sage leaves, plus 2 tablespoons , finely chopped

• 2 tablespoons plain flour

• 725ml 1 percent milk

• 675g butternut squash, peeled, seeded and cut into 1/2-inch pieces

• 2 cloves garlic, chopped

• 1/2 teaspoons salt

• 300g shredded Fontina

• 150g reduced-fat shredded Swiss cheese

• 1/4 teaspoons cayenne pepper

Heat oven to 375°. On a parchment paper-lined baking sheet, shape Parmesan into 8 2-inch rounds. Bake until golden, 10 minutes; remove from sheet to cool. Cook pasta as directed on package; set aside. In a medium skillet over medium heat, melt 2 teaspoons butter. Cook whole sage leaves until crisp, 45 seconds. Transfer to a paper towel-lined plate, reserving butter. In the same skillet over medium heat, melt remaining 2 tablespoons butter. Add flour and cook, whisking constantly, until light brown, 1 minute. Slowly whisk in milk and cook, 5 minutes. Add squash, garlic, reserved butter and salt. Cover; simmer until squash is very soft, 25 minutes. In a food processor, puree squash mixture. In a pot over medium-low heat, heat squash puree, Fontina, Swiss, chopped sage and cayenne; stir until cheese melts. Stir in pasta. Serve with Parmesan crisps and sage leaves.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.