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Ingredients
  • 1 small butternut squash
  • 1 (16-ounce) package medium shells pasta
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 garlic cloves, finely minced
  • 1 tablespoon chopped fresh sage (optional)
  • 4 cups milk
  • 6 ounces shredded cheddar (about 1½ cups)
  • 6 ounces shredded Gruyère (about 1½ cups)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Flaky sea salt for serving
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