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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Butternut Gorgonzola Pasta Recipe

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This recipe for Butternut Gorgonzola Pasta is from All My Best Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb uncooked penne pasta
1 Tbsp butter
1 onion, sliced
3 c peeled, cubed butternut squash
1 1/4 tsp salt, divided
1/2 tsp pepper
2 garlic cloves, minced
2 Tbsp flour
3 c milk, divided
1 1/2 c crumbled Gorgonzola cheese (8 oz)
1/2 c fresh parsley, chopped
1/4 c walnuts, chopped
Directions:
Directions:
Bring a large pot of water to boil. Add pasta and cook 9 minutes.

In a large Dutch oven, saute onion, squash, 1/4 tsp salt and pepper in butter over for 6 minutes. Add garlic and saute 2 minutes. Mix in flour. Stir in milk. Bring to simmer, stirring constantly, for 5 minutes. Remove from heat and stir in cheese. Fold in pasta, sparsely and walnuts.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Great fall dinner! Very hearty, you won't miss the meat. If Gorgonzola is too strong, you can use blue cheese.

 

 

 

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