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"
Thanks for posting so many meatless dishes, variation can sometimes be hard to find and you have so many options!
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