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- Submitted by: Recipe Group Member
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- Preheat oven to 350° F. Cut the squash in half length-wise and scoop out the seeds. Rub with olive oil, season with salt and pepper and place cut side down in a heavy baking dish with a clove or two of garlic in each seed cavity. Bake covered for 45 minutes, or until the flesh is tender. Remove and cool.
- Boil pasta as per directions in plenty of salted water, strain when al dente and shock under cold water.
- Score the flesh side of the squash into 1 inch squares and scoop out the diced flesh with a spoon.
- Prepare the sauce by making the white roux. Melt 3 ounces of unsalted butter over moderate heat and add the diced onion. Gently simmer for 2 minutes and add the chopped garlic, simmer for 1 more minute. Slowly whisk in the flour and stir until smooth. Cook, stirring constantly for one minute, remove from heat and reserve.
- Scald the milk, do not boil, and pour it over the roux. Bring to a boil stirring attentively as to not burn. Bring down to a gentle simmer and slowly add the cheese. Add the wine and adjust the salt and pepper.
- In a large bowl toss the pasta, squash, pecans, sage and as much sauce as you feel comfortable with. Pour into a buttered deep casserole dish top with more cheese and bake covered for 20 minutes. Uncover and bake for 10 minutes more. Garnish with sage.
- This dish work very well with Gorgonzola, prosciutto and walnuts as well.
Makes 4 to 6
Submitted by: Dave Alworth
Submitted by: Recipe Group Member
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