Food Network UK

Baked butternut four cheese farfalle with sage

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Recipe by Guy Fieri

Ingredients

  • 500g dry farfalle pasta
  • 110g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , divided
  • 1 tbsp minced garlic
  • 35g plain flour
  • 725ml whole milk
  • 250g finely Technique: Mash Crushing one or more ingredients to create a uniform purée that still has some body. You can mash using a mash and purée kit fitted inside your food processor. I know this Teach me, please mashed cooked butternut squash
  • 250g crumbled Gorgonzola cheese
  • 250g coarsely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped Brie cheese (rind removed)
  • 100g shredded fontina cheese
  • 3/4 tsp salt
  • 3/4 tsp freshly ground black pepper
  • 100g finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped pecans
  • 15g coarsely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh sage leaves
  • 100g finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Gruyere cheese

Use imperial measurements

Method

How to make Baked butternut four cheese farfalle with sage

1) Preheat the oven to 200C/Gas 6. Fill a large pan with salted water and bring to a boil. Add the pasta to the water and cook for 8 minutes, or until al dente; drain well, and reserve in a large mixing bowl.

2) Melt 6 tbsp of the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in a large saucepan over a medium heat. Add the garlic, and cook for 1 minute, or until golden. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in the flour and cook for 1 additional minute.

3) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in the milk and butternut squash and bring the mixture to a low boil. Reduce the heat to low, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in the Gorgonzola, Brie, fontina, salt and pepper, until the cheese is melted, about 3 to 4 minutes.

4) Pour the cheese sauce over the pasta and stir well to combine. Divide the pasta mixture into buttered individual gratin dishes or a buttered 33cm by 23cm baking dish.

5) Sprinkle pecans and sage over the pasta. Melt the remaining Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and drizzle evenly over the top. Sprinkle Gruyere over the pecans and sage. Bake for 23 to 25 minutes, or until golden brown and bubbly. Cool 5 minutes before serving.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.