| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Inactive: | 5 min |
| Cook: | 40 min |
| Yield: | 6 to 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 787 |
| Total Fat | 48 g |
| Saturated Fat | 26 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 33 g |
| Cholesterol | 122 mg |
| Sodium | 769 mg |
Reviews
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!!!!!
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.
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.
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.