• 1 medium (2 1/2 pound) butternut squash, peeled and cubed
  • 1 medium yellow onion, roughly chopped
  • 5 cloves garlic, in their jackets
  • 12 sage leaves, torn
  • 1/4 cup extra virgin olive oil
  • 1 (7.5 ounce) container crème fraiche
  • 1/2 cup chicken broth
  • 1 (16 ounce) box orecchiette pasta
  • 3 cups grated fontina cheese (12 ounce block)
  • 1 (8 ounce) log goat cheese, crumbled into large chunks
  • Kosher salt and freshly ground black pepper


  1. Heat oven to 425 degrees and butter a 13x9 baking dish.
  2. Peel and cube squash, and then roughly chop your onion.
  3. Add squash, onion, sage, and garlic to a rimmed sheet tray and drizzle with olive oil.
  4. Season with salt and pepper and toss all together. Roast until squash is tender, about 35 minutes.
  5. Turn oven temperature down to 375 degrees.
  6. Pop garlic from its skin and add to the food processor along with the squash and onion. Puree until smooth.
  7. Add the crème fraiche and chicken broth and puree again until well blended.
  8. Add pasta to a large pot of boiling salted water and cook for 2 minutes less than indicated on packaging. Drain well in a colander.
  9. Add the pasta to a large bowl or the pot it was cooked in.
  10. Stir in the squash puree and mix together.
  11. Add half the pasta to the baking dish and sprinkle with half of the Fontina and half of the goat cheese.
  12. Add remaining pasta and sprinkle again with both cheeses.
  13. Bake until golden and bubbly, about 30 minutes.