Winter Squash & Blue Cheese Pasta

1. 1

   In a 6-qt. stockpot, cook pasta according to package directions. Drain, reserving 1 cup pasta water; return pasta to pot.

2. 2

   Meanwhile, in a large saucepan, combine squash, 1 cup cheese, cream, sage, salt and pepper; cook and stir over medium heat 4-5 minutes or until heated through. Stir in spinach until wilted.

3. 3

   Add squash mixture to pasta. Toss to combine, adding enough reserved pasta water to moisten. Top with walnuts and remaining cheese before serving.

* Per serving · 4 servings · Values may vary.

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