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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 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


  • 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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Average Rating:
  • ruester
    Dec 5, 2016

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