Creamy Butternut, Blue Cheese, And Walnut Cavatappi

• 4 cups (1/2-inch) cubed peeled butternut squash (about 1 1/3 pounds)
• 2 1/2 teaspoons olive oil, divided
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• Cooking spray
• 8 ounces uncooked cavatappi
• 1 cup prechopped onion
• 1 tablespoon minced garlic
• 1 cup 2% reduced-fat milk, divided
• 1 teaspoon all-purpose flour
• 2 large egg yolks
• 2 ounces blue cheese, crumbled (about 1/2 cup)
• 3 tablespoons chopped walnuts, toasted

1. Preheat oven to 425u0b0.
2. Combine squash, 1 1/2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan coated with cooking spray. Bake at 425u0b0 for 24 minutes or until tender, stirring once.
3. Cook the pasta according to package directions, omitting salt and fat. Drain pasta; keep warm.
4. Heat a medium saucepan over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; saute 3 minutes. Reduce heat to medium-low. Stir in 1/2 cup milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. 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.
5. Combine squash, pasta, and milk mixture in a large bowl; toss gently to coat. Sprinkle with cheese and nuts.
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butternut squash, olive oil, kosher salt, freshly ground black pepper, cooking spray, cavatappi, onion, garlic, milk, flour, egg yolks, blue cheese, walnuts

Taken from www.myrecipes.com/recipe/butternut-blue-cheese-cavatappi (may not work)