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

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Instructions

1. Preheat oven to 400 degrees F.
2. 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.
3. 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.
4. 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.
5. Bake for 23 to 25 minutes, or until golden brown and bubbly. Cool 5 minutes before serving.