Creamy Butternut, Blue Cheese, and Walnut Cavatappi

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Creamy Butternut, Blue Cheese, and Walnut Cavatappi Recipe
Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
Creamy Butternut, Blue Cheese, and Walnut Cavatappi delivers great flavor combinations and a good pick for an easy weeknight meal that's ready in less than 45 minutes.
Serves 6 (serving size: about 1 cup)


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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 cavatappi
1 cup prechopped 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


1. Preheat oven to 425°.

2. 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.

3. Cook the pasta according to package directions, omitting salt and fat. Drain pasta; keep warm.

4. 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 or until thickened, stirring frequently with a whisk.

5. Combine squash, pasta, and milk mixture in a large bowl; toss gently to coat. Sprinkle with cheese and nuts.

Created date

November 2012

Nutritional Information

Calories 307
Fat 10 g
Satfat 3.5 g
Monofat 3.3 g
Polyfat 2.3 g
Protein 11.3 g
Carbohydrate 45.3 g
Fiber 3.8 g
Cholesterol 80 mg
Iron 2.3 mg
Sodium 318 mg
Calcium 169 mg