Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
Serves 6 (serving size: about 1 cup)

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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 3

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

Step 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.

Step 5

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

Chef's Notes

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

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Ratings & Reviews

Incredibly disappointing

February 18, 2017
I was excited to make this dish based on the reviews, but we found it barely edible. Bites with blue cheese in them were okay, but it was overall bland and certainly not worth the effort to prepare.  

daneanp's Review

June 01, 2014
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.

mollydollyk's Review

March 28, 2014
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.

WhatEvil's Review

February 23, 2014
Not worth the hassle. Takes a while and the results aren't amazing. It was fairly tasty but not nearly worth the effort.

psjohnso's Review

January 12, 2014

Dorseyl's Review

November 26, 2013
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 :)

EllenDeller's Review

October 20, 2013
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.

defran2's Review

October 06, 2013

Marlis16's Review

September 03, 2013
So good! I made it as is. Some of the butternut squash came out charred and crispy which added a delicious sweetness and crunch

nitapepita's Review

August 25, 2013
This is delish and low calorie