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 :)
Creamy Butternut, Blue Cheese, and Walnut Cavatappi
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.
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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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