Fontina Mac，壁球和塞吉

将烤箱加热至375°。在铺有羊皮纸的烤盘上，将帕尔马干酪切成8个2英寸的圆形。烤10分钟，直到金黄;从纸上拿出来冷却。按照包装上的指示烹饪意大利面;备用。在一个中号煎锅中，中火融化2茶匙黄油。把整个鼠尾草叶子煮到变脆，45秒。转移到一个内衬纸巾的盘子里，保留黄油。在同样的煎锅中，用中火融化剩下的2汤匙黄油。 Add flour and cook, whisking constantly, until light brown, 1 minute. Slowly whisk in milk and cook, 5 minutes. Add squash, garlic, reserved butter and salt. Cover; simmer until squash is very soft, 25 minutes. In a food processor, puree squash mixture. In a pot over medium-low heat, heat squash puree, Fontina, Swiss, chopped sage and cayenne; stir until cheese melts. Stir in pasta. Serve with Parmesan crisps and sage leaves.