Baked Butternut Four Cheese Farfalle With Sage
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
64
Sourness
32
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
8 tbsps
Unsalted Butter (divided)1 tbsp
Garlic (minced)1 cup
All-Purpose Flour2.5 cups
Whole Milk3 tsp
Salt3 cup
Pecan (finely chopped)Directions:
1
Preheat oven to 400 degrees F
2
Fill a large pot with salted water and bring to a boil
3
Add pasta to water and cook for 8 minutes, or until al dente; drain well, and reserve in a large mixing bowl
4
Melt 6 tablespoons of butter in a large saucepan over medium heat
5
Add the garlic, and cook for 1 minute, or until golden
6
Whisk in flour and cook for 1 additional minute
7
Whisk in milk, and butternut squash, and bring mixture to a low boil
8
Reduce heat to low, whisk in Gorgonzola, Brie, fontina, salt, and pepper, until cheese is melted, about 3 to 4 minutes
9
Pour cheese sauce over the pasta and stir well to combine
10
Divide the pasta mixture into buttered individual gratin dishes or a buttered 13 by 9-inch baking dish
11
Sprinkle pecans and sage over pasta; melt the additional 2 tablespoons butter, and drizzle evenly over the top
12
Sprinkle Gruyere over the pecans and sage
13
Bake for 23 to 25 minutes, or until golden brown and bubbly
14
Cool 5 minutes before serving