Winter Squash & Blue Cheese Pasta
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
Total TimePrep/Total Time: 25 min.
- 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
- 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.
Editor's NoteTo 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.
Nutrition Facts1 cup: 479 calories, 17g fat (8g saturated fat), 36mg cholesterol, 551mg sodium, 64g carbohydrate (4g sugars, 5g fiber), 19g protein.
Originally published as Pasta in butternut sauce with sage and blue cheese in Simple & Delicious October/November 2015
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