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.
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
1/4 cup chopped fresh parsley
1/4 cup coarsely chopped walnuts, toasted
1 teaspoon grated lemon rind
How to Make It
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.
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.
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I have made this many times, exactly per recipe instructions, but with nonfat milk. And it has always been wonderfully delicious. Even my husband who is not a fan of butternut squash will eat it. I think the combination of flavors is to die for.
I didn't see these reviews till after I started making this for company. I panicked and looked for a quick fix. I found the topping used in another recipe that called for pine nuts, sage and butter. I added that to the recipe and it helped. But I agree with another reviewer that the recipe needed more salt. I am leery of adding salt to a recipe that has blue cheese but this recipe needed it. I won't make it again but we didn't have to throw it in the trash
I'm not sure if I made a mistake but the pasta was not good. I added almost an extra cup of milk/water to the recipe and it was still to thick too mix. I had to use a blender. Also the flavor was not very good. Looks like I am in the minority but I would not make this again.
I agree with the other reviews that this dish needs way more salt than listed. It is very creamy, even using skim milk instead of the 1% called for in the recipe. I am a big fan of rich, creamy pasta dishes but this one was just ok. The texture of the butternut makes it kind of funky.
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