Winter Squash & Blue Cheese Pasta

Vegitarian Comfort Dinners

1/28/2021, noon

Winter Squash & Blue Cheese Pasta Servings: 6 / Total Time: 25 mins


• 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.

Winter Squash & Blue Cheese Pasta Recipe photo by Taste of Home