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.
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Definitely a weekend dish. I've never made a sauce thickened with egg yolk before and it came out really well. Next time, I will roast some garlic cloves along with the squash. I think the dish could also benefit from a little bit of fresh herbs at the end - chives or rosemary or thyme. We made this as a side dish and it went well with our pork chops.
We really love this recipe! The sauce tastes like alfredo and the whole thing is so easy to make. For me, it's the blue cheese crumbles and roasted butternut squash that really makes the dish. Don't skip either of those :)
Wow, this is delicious! I took the advice of previous reviewer and added crushed red pepper, sage, and rosemary to the onion mixture right before adding the milk. As my husband said, "these flavors really pop!" I noticed that it cooled very quickly, so be ready to eat when you plate it. My advice (besides adding the red pepper and herbs) would be to get everything measured and ready before you start, throw the pasta in the boiling water when the squash is half-way done, and put the onions in to saute just as soon as you put the pasta in the water. I halved the recipe and made three servings. I was quite satisfied with one, and as usual, my husband ate two (generally true with CL recipes). Served with a big green salad with tomatoes and artichokes.