Creamy Butternut, Blue Cheese, And Walnut Cavatappi

Name: Creamy Butternut, Blue Cheese, And Walnut Cavatappi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups (1/2-inch) cubed peeled butternut squash (about 1 1/3 pounds); 2 1/2 teaspoons olive oil, divided; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; Cooking spray; 8 ounces uncooked cavatappi; 1 cup prechopped onion; 1 tablespoon minced garlic; 1 cup 2% reduced-fat milk, divided; 1 teaspoon all-purpose flour; 2 large egg yolks; 2 ounces blue cheese, crumbled (about 1/2 cup); 3 tablespoons chopped walnuts, toasted

Servings: persons

4 cups (1/2-inch) cubed peeled butternut squash (about 1 1/3 pounds)
2 1/2 teaspoons olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
8 ounces uncooked cavatappi
1 cup prechopped onion
1 tablespoon minced garlic
1 cup 2% reduced-fat milk, divided
1 teaspoon all-purpose flour
2 large egg yolks
2 ounces blue cheese, crumbled (about 1/2 cup)
3 tablespoons chopped walnuts, toasted

1
Preheat oven to 425u00b0.
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 425u00b0 for 24 minutes or until tender, stirring once.
3
Cook the pasta according to package directions, omitting salt and fat. Drain pasta; keep warm.
4
Heat a medium saucepan over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; saute 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.
5
Combine squash, pasta, and milk mixture in a large bowl; toss gently to coat. Sprinkle with cheese and nuts.
6
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7
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8
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1929

kcal

Calories

206

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups (1/2-inch) cubed peeled butternut squash (about 1 1/3 pounds), 2 1/2 teaspoons olive oil, divided, 1/2 teaspoon kosher salt, divided, 1/2 teaspoon freshly ground black pepper, divided, and more.

Yes, Creamy Butternut, Blue Cheese, And Walnut Cavatappi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!