This dish is a main dish, but could easily be a side dish too. A side dish serving of 1/2 c. would be 4 points +)
serves 6 ( 1 c. = 8 points +)
- 4 c. ( 1/2 inch) cubed, peeled butternut squash
- 2-1/2 tsp. olive oil, divided
- salt and pepper to taste
- 8 oz. uncooked cavatappi
- 1 c. chopped onion
- 1 T. crushed garlic
- 1 c. (2%) milk, divided
- 1 tsp. flour
- 2 egg yolks
- 1/2 c. blue cheese, crumbled
- 3 T. chopped walnuts, toasted
Preheat oven to 425 and spray a jelly roll pan with cooking spray.
Combine squash with 1-1/2 tsp. oil, salt and pepper. Place on the jelly roll pan and bake for 25 minutes, or until tender, stirring once.
Cook pasta; drain and keep warm.
Heat a medium saucepan over med-high heat. Add 1 tsp. oil to the pan and swirl to coat. Add onion and garlic an cook 3 minutes. Reduce heat. Stir in 1/2 c. milk, salt and pepper.
Combine remaining 1/2 c. milk with flour and egg yolks. Slowly add to mixture in saucepan, stirring constantly with a whisk. Cook 5 minutes or until thickened.
Combine squash, pasta and milk mixture in a large bowl; toss to coat. Sprinkle with cheese and nuts.
adapted from "Cooking Light"