Fontina Mac with Squash and Sage Recipe | Epicurious

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