In the cold days of winter, we’re looking for dishes that feel like they could put a little meat on your bones, but don’t actually put a little meat on your bones. That’s what we love about this dish from Cooking Light. The pasta noodles are so cozy, the roasted squash is classic wintry fare, and the blue cheese has that perfect bite. Plus, this dish is easy enough for a fast weeknight dinner (and lunch for the next day).
Preheat the oven to 425.
Roast the Squash Mix four cubes cubed butternut squash with olive oil, salt and pepper. Spread on a baking sheet and roast for 24 minutes.
Cook the Pasta Cook 8 ounces of cavatappi pasta. Drain and keep warm.
In a medium saucepan over medium heat, heat 1 tsp oil with 1 tsp chopped onion and 3 cloves chopped garlic until the onion is translucent. Turn the heat to medium low, stir in 1/2 cup milk and a little more salt and pepper. Cook down just a bit.
In a separate bowl, mix together 1/2 cup milk, 2 egg yolks and a tsp of flour. Slowly add the egg mixture to the pan, stirring constantly with a whisk. Cook five minutes until thickened.
In a large bowl, mix together the squash, pasta and milk mixture. Sprinkle with 3 T chopped toasted walnuts and 1/2 cup of crumbled blue cheese.
- 4 cups cubed, peeled butternut squash
- 2 1/2 tsp olive oil
- salt and pepper
- 8 oz uncooked cavatappi pasta
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 cup 2% milk
- 1 tsp flour
- 2 large egg yolks
- 1/2 cup crumbled blue cheese
- 3 T chopped, toasted walnuts