Name: Baked butternut four cheese farfalle with sage
Prep time: 30 min
Cook time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 500g dry farfalle pasta; 110g unsalted butter, divided; 1 tbsp minced garlic; 35g plain flour; 725ml whole milk; 250g finely mashed cooked butternut squash; 250g crumbled Gorgonzola cheese; 250g coarsely chopped Brie cheese (rind removed); 100g shredded fontina cheese; 3/4 tsp salt; 3/4 tsp freshly ground black pepper; 100g finely chopped pecans; 15g coarsely chopped fresh sage leaves; 100g finely grated Gruyere cheese