Butternut Squash And Spinach Pasta With Roquefort Cheese And Walnuts

1. 1

   Cut the butternut squash into small cubes.

2. 2

   In a medium pan, heat the olive oil and brown the butternut squash over low heat until tender.

3. 3

   Cook the pasta in boiling salted water, according to the package instructions.

4. 4

   Drain the pasta and keep warm.

5. 5

   Add spinach to the squash cubes and saute until wilted.

6. 6

   Add the Roquefort cheese, crumble, and stir gently so the cheese begins to melt.

7. 7

   Divide the pasta onto plates and top with 2/3 tablespoons of vegetables mixture.

8. 8

   Garnish with chopped nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.