Cooking Light magazine always has several recipes that catch my eyes. The latest edition was no different. In the top three was the Creamy Butternut, Blue Cheese, and Walnut Cavatappi. We didn't have cavatappi so I just used penne.
There is no meat in this dish but it is extremely filling, full of strong flavors, and the perfect comfort food on a cold night.
Each step of the recipe is easy but near the end things move fast. I had everything in its' place before starting and Mr. J came in to help.
If you aren't a fan of blue cheese they recommended goat cheese instead.
Creamy Butternut, Blue Cheese, and Walnut Penne Pasta
Prep Time: 30 minutes
Cook Time: 40 minutes
Keywords: entree vegetarian squash walnuts cheese fall
Ingredients (serves 6)
- 4 cups (1/2-inch) cubed peeled butternut squash (about 1 1/3 pounds)
- 2 1/2 teaspoons olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 8 ounces uncooked penne
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 cup 2% reduced-fat milk, divided
- 1 teaspoon all-purpose flour
- 2 large egg yolks
- 2 ounces blue cheese, crumbled (about 1/2 cup)
- 3 tablespoons chopped walnuts, toasted
Preheat oven to 425°.
Combine squash, 1 1/2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan coated with cooking spray. Bake at 425° for 24 minutes or until tender, stirring once.
Cook the pasta according to package directions, omitting salt and fat. Drain pasta; keep warm.
Heat a medium saucepan over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes. Reduce heat to medium-low. Stir in 1/2 cup milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
Combine remaining 1/2 cup milk, flour, and yolks in a small bowl, stirring with a whisk. Slowly add egg mixture to pan, stirring constantly with a whisk. Cook 5 minutes.
Combine squash, pasta, and milk mixture in a large bowl; toss gently to coat. Sprinkle with cheese and nuts.
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