Wednesday, December 27, 2006
Another one I've made a few times and want to write down for posterity... This makes a really big recipe, could feed 8 if you have a substantial salad and other side dish. Divide it in half for two very hungry people, or four peckish ones...
Fettucine with Butternut Squash and Gorgonzola Sauce
1 tblsp. butter
3 cups sliced onions
3 cups 1" pieces of butternut squash
1 1/4 tsp. salt, divided
1/2 tsp. black pepper
2 minced garlic cloves
3 cups lowfat milk, divided
3 Tblsp. flour
1 1/2 cups crumbled Gorgonzola cheese, divided
1 lb. uncooked fettucine
1/4 cup chopped fresh parsley
1/4 cup toasted and chopped walnuts
1 tsp. grated lemon rind.
Cook pasta in boiling water. Meanwhile, melt butter in large skillet over medium heat. Add onion, squash, 1/4 tsp. salt, and pepper, saute until tender-- taste until squash is ready, 6-10 minutes. Add minced garlic, cook one minute. Turn off heat.
Bring 2 cups milk to boil. Combine remaining 1 cup milk and flour, stirring well until there are no lumps. Add to boiling milk, reduce heat to medium, stirring constantly for 5 minutes or until a little thicker. Add 1 cup cheese, mix until smooth.
Mix together squash, pasta, and cheese sauce. Sprinkle with remaining 1 tsp. salt, mix well. Place on plates, decorate with parsley, walnuts, lemon rind, and remaining 1/2 cup cheese. Serve immediately.