Creamy Butternut, Blue Cheese, and Walnut Cavatappi

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 0.5 cup cheese blue crumbled
• 4 cups butternut squash cubed peeled () ( 1 1/3 pounds)
• 8 ounces pasta uncooked
• 2 large egg yolks 
• 1 teaspoon flour all-purpose
• 1 tablespoon garlic minced
• 0.5 teaspoon kosher salt divided
• 1 cup milk 2% divided reduced-fat
• 2.5 teaspoons olive oil divided
• 1 cup prechopped onion 
• 3 tablespoons walnuts toasted chopped

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk

Directions

1. Preheat oven to 42
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.
3. Bake at 425 for 24 minutes or until tender, stirring once.
4. Cook the pasta according to package directions, omitting salt and fat.
5. Drain pasta; keep warm.
6. Heat a medium saucepan over medium-high heat.
7. Add remaining 1 teaspoon oil to pan; swirl to coat.
8. Add onion and garlic; saut 3 minutes. Reduce heat to medium-low. Stir in 1/2 cup milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
9. 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.
10. Combine squash, pasta, and milk mixture in a large bowl; toss gently to coat.
11. Sprinkle with cheese and nuts.