Fontina Mac with Squash and Sage recipes

Fontina Mac with Squash and Sage recipes
12 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
Nutrition
444
22% daily value
8 servings
                                       
                                            vegetarian
     

Fat

33% 22

Saturated

67% 13

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

13% 40

Carbs (net)

- 37

Fiber

13% 3

Sugars

- 8

Sugars, added

- 0

Protein

47% 24

Cholesterol

23% 70

Sodium

24% 567

Calcium

61% 606

Magnesium

19% 77

Potassium

16% 564

Iron

9% 2

Zinc

20% 3

Phosphorus

63% 444

Vitamin A

75% 676

Vitamin C

31% 19

Thiamin (B1)

12% 0

Riboflavin (B2)

21% 0

Niacin (B3)

9% 2

Vitamin B6

15% 0

Folate equivalent (total)

12% 46

Folate (food)

- 41

Folic acid

- 3

Vitamin B12

27% 2

Vitamin D

0% 1

Vitamin E

8% 2

Vitamin K

36% 29
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