Squash mac & cheese
Make a roux in a sauté pan and whisk in 3 cups milk. Cube 1.5 lbs butternut squash, chop 2 garlic cloves and add to pan. Cover & simmer until squash is soft, about 25 minutes.
Meanwhile, cook 12-16 oz pasta (I used medium shells penne would work too). Drain and set aside.
Pour contents of sauté pan into blender and purée. Return squash sauce to pan and heat over medium low heat. Add 2 cups grated Fontina, 1.5 cups grated Swiss cheeses, & 2 T finely chopped sage. Heat until cheeses are melted. Stir in pasta.