Winter Squash & Blue Cheese Pasta Recipe

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Winter Squash & Blue Cheese Pasta Recipe
Winter Squash & Blue Cheese Pasta Recipe photo by Taste of Home
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Winter Squash & Blue Cheese Pasta Recipe

Read Reviews
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Even though I can throw together this supper in record time, it impresses our guests because it looks so elaborate. The luscious, creamy sauce makes everybody feel cozy. —Amy Tlockowski, Roanoke, Virginia
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 package (16 ounces) gemelli or spiral pasta
  • 1 package (12 ounces) frozen mashed winter squash, thawed (about 1-1/3 cups)
  • 1-1/4 cups (5 ounces) crumbled blue cheese, divided
  • 3/4 cup half-and-half cream
  • 1-1/2 teaspoons rubbed sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups fresh baby spinach
  • 1/3 cup chopped walnuts, toasted

Directions

In a 6-qt. stockpot, cook pasta according to package directions. Drain, reserving 1 cup pasta water; return pasta to pot.
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.
Add squash mixture to pasta. Toss to combine, adding enough reserved pasta water to moisten. Top with walnuts and remaining cheese before serving. Yield: 6 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Winter Squash & Blue Cheese Pasta in Simple & Delicious October/November 2015

Nutritional Facts

1 cup: 479 calories, 17g fat (8g saturated fat), 36mg cholesterol, 551mg sodium, 64g carbohydrate (4g sugars, 5g fiber), 19g protein.

  • 1 package (16 ounces) gemelli or spiral pasta
  • 1 package (12 ounces) frozen mashed winter squash, thawed (about 1-1/3 cups)
  • 1-1/4 cups (5 ounces) crumbled blue cheese, divided
  • 3/4 cup half-and-half cream
  • 1-1/2 teaspoons rubbed sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups fresh baby spinach
  • 1/3 cup chopped walnuts, toasted
  1. In a 6-qt. stockpot, cook pasta according to package directions. Drain, reserving 1 cup pasta water; return pasta to pot.
  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. Add squash mixture to pasta. Toss to combine, adding enough reserved pasta water to moisten. Top with walnuts and remaining cheese before serving. Yield: 6 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Winter Squash & Blue Cheese Pasta in Simple & Delicious October/November 2015

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ruester User ID: 1389713 257718
Reviewed Dec. 5, 2016

"This was just ok, nothing special. Won't be making it again."

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