Creamy Butternut, Blue Cheese and Walnut Cavatappi

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"