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Winter Squash & Blue Cheese Pasta

Even though I can throw together this supper in record time, it impresses our guests because it looks so elaborate. The luscious, creamy sauce makes everybody feel cozy. —Amy Tlockowski, Roanoke, Virginia
Winter Squash & Blue Cheese Pasta
Winter Squash & Blue Cheese Pasta Recipe photo by Taste of Home
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  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 1 package (16 ounces) gemelli or spiral pasta
  • 1 package (12 ounces) frozen mashed winter squash, thawed (about 1-1/3 cups)
  • 1-1/4 cups (5 ounces) crumbled blue cheese, divided
  • 3/4 cup half-and-half cream
  • 1-1/2 teaspoons rubbed sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups fresh baby spinach
  • 1/3 cup chopped walnuts, toasted

Directions

  • In a 6-qt. stockpot, cook pasta according to package directions. Drain, reserving 1 cup pasta water; return pasta to pot.
  • Meanwhile, in a large saucepan, combine squash, 1 cup cheese, cream, sage, salt and pepper; cook and stir over medium heat 4-5 minutes or until heated through. Stir in spinach until wilted.
  • Add squash mixture to pasta. Toss to combine, adding enough reserved pasta water to moisten. Top with walnuts and remaining cheese before serving.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 cup: 479 calories, 17g fat (8g saturated fat), 36mg cholesterol, 551mg sodium, 64g carbohydrate (4g sugars, 5g fiber), 19g protein.

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Reviews

Click stars to rate
Average Rating:
  • ruester
    Dec 5, 2016

    This was just ok, nothing special. Won't be making it again.

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