Saturday, February 9, 2013

Butternut Squash and Bleu Cheese Pasta

This meal was yummy.  Seriously seriously excellent.  We had a large swim meet the other weekend, and it took a bit of organizing and planning to have good meals the following week.  I'm not complaining, because I do like being a volunteer at activities my child has chosen, but it's a lot to have 12-16 hour days at a pool on a weekend and turn around and get ready for the week.  Both girls raved about my awesome meals which made me really happy because the weekend prior was CRAZY.

The swim meet was a blast with Olympians swimming along with our age groupers.  There is a bit of added stress with the parking situation, trying to get my girls where they need to be and being the assistant volunteer coordinator.  And baking some potatoes and making dip in between for the coaches.  I shouldn't forget about snow removal duties on the homefront either. Ah...what fun!  And work is really really busy right now:)

I bought a value package of chicken breasts and parceled that out into 3 meals the week following the meet. and this was the other recipe.  The picture doesn't show much squash; however, there was plenty of squash in most helpings as well.

Preventionrd's meals tend to be a good place for me to find a recipe or two. I changed this a bit from her original using skim milk instead of the 2%.

Creamy Butternut Squash Cavatappi
4 cups (1/2-inch) cubed peeled butternut squash aka one squash's worth
2 1/2 tsp olive oil, divided
1/2 tsp kosher salt, 
1/2 tsp freshly ground black pepper, 
8 oz uncooked cavatappi
1 cup (~1/2) onion, chopped
2 cloves garlic, minced
1 cup skim, divided
1 Tbsp all-purpose flour
2 large egg yolks
2 oz blue cheese, crumbled (about 1/2 cup)

Preheat oven to 425 F.
Combine squash, 1 1/2 teaspoons oil,  salt, and  pepper on a jelly-roll pan. Bake at 425 F for 24 minutes or until tender, stirring once.
Cook the pasta. Drain pasta; keep warm.
Heat a medium saucepan over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes. Reduce heat to medium-low. Stir in 1/2 cup milk. Combine remaining 1/2 cup milk, flour, and yolks in a small bowl, stirring with a whisk. Slowly add egg mixture to pan, stirring constantly with a whisk. Cook 5 minutes or until thickened, stirring frequently with a whisk.
Combine squash, pasta, and milk mixture in a large bowl; toss gently to coat. Sprinkle with cheese.

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