Fontina Mac With Squash And Sage

• 6 tablespoons shredded Parmesan
• 8 ounces shell pasta
• 2 tablespoons plus 2 teaspoons butter, divided
• 12 whole fresh sage leaves, plus 2 tablespoons, finely chopped
• 2 tablespoons all-purpose flour
• 3 cups 1 percent milk
• 1 1/2 pounds butternut squash, peeled, seeded and cut into 1/2-inch pieces
• 2 cloves garlic, chopped
• 1/2 tsp salt
• 2 cups shredded Fontina
• 1 1/3 cups reduced-fat shredded Swiss cheese
• 1/4 teaspoon cayenne pepper

1. Heat oven to 375u0b0. 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.

parmesan, shell pasta, butter, sage, flour, percent milk, butternut squash, garlic, salt, shredded fontina, swiss cheese, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/fontina-mac-with-squash-and-sage-51206440 (may not work)