Creamy Butternut, Blue Cheese, and Walnut Cavatappi

Hello! Remember me? Sorry for the delay in posts…I have been super busy moving to a new state! We are still not settled in, but we are getting there. Last night I cooked for the first time, and this is what I made! It was good, and surprisingly, my 8 year old loved it (he had seconds!). This was really, really good! I had the leftovers for lunch, and it was even better! My only change would be to add more squash!

rating: 9

Creamy Butternut, Blue Cheese, and Walnut Cavatappi
(Cooking Light)

serves 6


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 chopped onion
1 tablespoon minced garlic
1 cup 2% reduced-fat milk, divided (I used plain almond milk)
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 425°.
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 425° 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; sauté 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.

photo (7)

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