Italian

Butternut Squash and Gorgonzola Penne is for Dinner.

Butternut Squash and Gorgonzola Penne takes several minutes to prepare.

Butternut Squash and Gorgonzola Penne takes several minutes to cook.

Butternut Squash and Gorgonzola Penne makes 5 servings.

The ingredients for Butternut Squash and Gorgonzola Penne are:

20 oz cubed butternut squash
1/2 box whole wheat penne
3 oz crumbled gorgonzola cheese
1/2 cup skim milk (or fat free half & half)
1/2 cup vegetable stock (or chicken stock)
2 tbsp unsalted butter
2 tbsp flour
1 tbsp extra virgin olive oil
1/2 tsp nutmeg
Salt & pepper to taste

Here is how you make Butternut Squash and Gorgonzola Penne:

Preheat the oven to 425.Line a baking sheet with aluminum foil. Spread the cubed butternut squash evenly in one layer and top with olive oil, nutmeg, salt & pepper to taste. Toss. Roast for 30-40 minutes. Toss once halfway through cook time.Boil Pasta. Melt the butter in a saucepan over medium low heat. Wait for foam to subside, add the flour & whisk. Cook 1 minute. When the roux is golden, whisk in the chicken stock. Whisk in milk. Allow to thicken, and add the gorgonzola. Whisk to smooth. Add salt & pepper to taste. Combine cooked pasta, roasted squash, and cream sauce in a bowl. Serve immediately, sprinkled with sage, parsley or basil.Makes 5 3/4-cup servings.Number of Servings: 5Recipe submitted by SparkPeople user TAREBEAR119.

The nutritional information for Butternut Squash and Gorgonzola Penne is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 280.9

• Total Fat: 10.2 g
• Cholesterol: 18.9 mg
• Sodium: 192.5 mg
• Total Carbs: 45.5 g
• Dietary Fiber: 8.0 g
• Protein: 7.9 g

Butternut Squash and Gorgonzola Penne is Italian cuisine.

The dietary needs meet for Butternut Squash and Gorgonzola Penne is Vegetarian