Name: Fontina Mac with Squash and Sage
Yield: Serves 8
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

Fontina Mac with Squash and SageKana Okada

"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.

Recipe notes

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