Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
Yield
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 www.choosemyplate.gov.

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Ratings & Reviews

JillyBurke's Review

laciraquel
December 10, 2012
Very interesting combo of flavors. Making this recipe was like running a 3-ring circus so next time I'll have my husband help.

mollydollyk's Review

Dorseyl
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.

EllenDeller's Review

daneanp
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.

ewyner's Review

EllenDeller
December 02, 2012
N/A

laciraquel's Review

sprky182
January 14, 2013
N/A

defran2's Review

Marlis16
October 06, 2013
N/A

sprky182's Review

LDombeck
December 04, 2012
Great flavor combination. Easy to make.

LDombeck's Review

creamcheese
December 27, 2012
Loved it!! I don't eat dairy, so I substituted plain almond milk for the milk and omitted the blue cheese. Still was really good. I think I would start with half the amount of black pepper next time. My boys (4 and 6) thought it was a bit spicy. I noticed the pepper, but it was good for me. A great pasta dish that is not tomato based.

Dorseyl's Review

AnnieBananie86
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 :)

nitapepita's Review

nitapepita
August 25, 2013
This is delish and low calorie