This is one my favorite ways to use butternut squash! I cannot believe I haven’t shared this here before because this little gem is a fall staple and great warm dinner.
4 cups cubed and peeled butternut squash
1 tsp olive oil + cooking spray
1/2 tsp salt
1/2 tsp black pepper
8 oz uncooked pasta, small shapes are the best
1 cup finely chopped onion
2 garlic cloves, minced
1 cup 2/% milk
1 tsp flour
2 large egg yolks
2 oz blue cheese crumbles (about 1/2 a cup)
toasted walnuts, for topping
Preheat oven to 425. Spray a rimmed baking sheet with cooking spray and add squash. Spray again and add 1/4 tsp salt and 1/4 tsp black pepper. Toss to coat and bake until fork tender, about 25 minutes.
Cook the pasta according to the package directions. Drain and keep warm.
In a medium saucepan over medium high heat, add olive oil and swirl to coat. Add onion and garlic, sauté 3 minutes. Stir in 1/2 cup milk, remaining salt and pepper. In a separate bowl, combine 1/2 cup milk, 2 egg yolks and flour. Slowly add egg mixture to pan, stirring with a whisk. Once all mixed, add in blue cheese, reserving a few crumbles for the top. Cook 5 minutes, until thickened, stirring often with a whisk. If there is room in a pan, stir in butternut squash and pasta, stirring to combine. If there isn’t room, toss in a large bowl. Toss with reserved cheese and walnuts, if using.