Wednesday, January 2, 2013

Recipe #207: Creamy Butternut, Blue Cheese, and Walnut Cavatappi

I only had to read the title to this one in my Cooking Light magazine to know that I'd make this and like it.  And I did.  Very hearty and filling but still very fresh tasting.  I think some chicken would be good with this as a tweak to the recipe.  It would be nice as a side dish too.  I needed more walnuts than the recipe used.  I'm looking forward to having the leftovers for lunch tomorrow.


  • Cooking spray
  • 8 ounces uncooked cavatappi
  • 1 cup chopped onion 
  • 1 tablespoon minced garlic
  • 1 cup 2% reduced-fat milk, divided 
  • 1 teaspoon all-purpose flour 
  • large egg yolks 
  • 2 ounces blue cheese, crumbled (about 1/2 cup)
  • 3 tablespoons chopped walnuts, toasted

  1. 1. Preheat oven to 425°.
  2. 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. 3. Cook the pasta according to package directions, omitting salt and fat. Drain pasta; keep warm.
  4. 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. 5. Combine squash, pasta, and milk mixture in a large bowl; toss gently to coat. Sprinkle with cheese and nuts.

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