Lunch: Fontina Mac with Squash and Sage

Recipe by Laura Werlin Creamy squash and cheese crisps only make you think you're off the diet cliff!" says James Beard award winner Laura Werlin, author of Mac & Cheese, Please! and The All American Cheese and Wine Book.

Ingredients

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

Instructions

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.

Add a review for Fontina Mac with Squash and Sage