Fettuccine with Butternut and Gorgonzola Sauce

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 3 cups butternut squash cubed peeled (1-inch) ( 1 pound)
• 8 cups fettuccine barilla hot cooked uncooked ( 1 pound pasta)
• 3 tablespoons flour all-purpose
• 0.3 cup parsley fresh chopped
• 2  garlic cloves minced
• 6 ounces gorgonzola cheese divided crumbled
• 1 teaspoon lemon rind grated
• 3 cups milk 1% low-fat divided
• 3 cups onion vertically sliced
• 1.3 teaspoons salt divided
• 0.3 cup walnuts toasted coarsely chopped

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Melt butter in a large nonstick skillet over medium-high heat.
2. Add onion, squash, 1/4 teaspoon salt, and pepper; saut 6 minutes or until the squash is almost tender.
3. Add minced garlic; saut 1 minute. Cover and set aside.
4. Bring 2 cups milk to a boil in a saucepan.
5. Combine the remaining 1 cup milk and flour, stirring well with a whisk; gradually add to boiling milk, stirring constantly. Reduce heat to medium, and cook 5 minutes or until slightly thick, stirring constantly.
6. Remove from heat.
7. Add 1 cup cheese, and stir until smooth.
8. Combine squash mixture, pasta, and cheese mixture in a large bowl.
9. Sprinkle with remaining 1 teaspoon salt; toss well to combine.
10. Sprinkle with 1/4 cup parsley, chopped walnuts, lemon rind, and the remaining 1/2 cup cheese.
11. Serve immediately.