My only note on this is it doest reheat well because of the egg. But I still ate the leftovers, they were great with some canned butternut squash soup.
Creamy Butternut, Blue Cheese, and Walnut Cavatappi
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- Calories: 307
- Fat: 10g
- Saturated fat: 3.5g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 2.3g
- Protein: 11.3g
- Carbohydrate: 45.3g
- Fiber: 3.8g
- Cholesterol: 80mg
- Iron: 2.3mg
- Sodium: 318mg
- Calcium: 169mg
- 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.
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