- 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
- 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
How to Make It
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 or until thickened, stirring frequently with a whisk.
Combine squash, pasta, and milk mixture in a large bowl; toss gently to coat. Sprinkle with cheese and nuts.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.