Rating: 3 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

This rich dish works well for a dinner party--simply add a tossed salad, bread, and wine. Gorgonzola is a creamy blue cheese that creates a luscious sauce. If you use another type of blue cheese, the sauce will still taste great but not be as creamy. To help cut prep time, look for pre-chopped butternut squash, which some large supermarkets stock in the produce section.

Julie Grimes Bottcher
Recipe by Cooking Light November 2006

Gallery

Recipe Summary

Yield:
8 servings (serving size: 1 1/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large nonstick skillet over medium-high heat. Add onion, squash, 1/4 teaspoon salt, and pepper; sauté 6 minutes or until the squash is almost tender. Add minced garlic; sauté 1 minute. Cover and set aside.

    Advertisement
  • Bring 2 cups milk to a boil in a saucepan. Combine the remaining 1 cup milk and flour, stirring well with a whisk; gradually add to boiling milk, stirring constantly. Reduce heat to medium, and cook 5 minutes or until slightly thick, stirring constantly. Remove from heat. Add 1 cup cheese, and stir until smooth.

  • Combine squash mixture, pasta, and cheese mixture in a large bowl. Sprinkle with remaining 1 teaspoon salt; toss well to combine. Sprinkle with 1/4 cup parsley, chopped walnuts, lemon rind, and the remaining 1/2 cup cheese. Serve immediately.

Nutrition Facts

429 calories; calories from fat 25%; fat 11.9g; saturated fat 6.6g; mono fat 2.2g; poly fat 2g; protein 17.6g; carbohydrates 65.5g; fiber 5.4g; cholesterol 26mg; iron 3mg; sodium 723mg; calcium 299mg.
Advertisement
Advertisement