Fettuccine With Butternut And Gorgonzola Sauce

• 1 tablespoon butter
• 3 cups vertically sliced onion
• 3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 3 cups 1% low-fat milk, divided
• 3 tablespoons all-purpose flour
• 1 1/2 cups (6 ounces) crumbled Gorgonzola cheese, divided
• 8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
• 1/4 cup chopped fresh parsley
• 1/4 cup coarsely chopped walnuts, toasted
• 1 teaspoon grated lemon rind

1. Melt butter in a large nonstick skillet over medium-high heat. Add onion, squash, 1/4 teaspoon salt, and pepper; saute 6 minutes or until the squash is almost tender. Add minced garlic; saute 1 minute. Cover and set aside.
2. Bring 2 cups milk to a boil in a saucepan. Combine the remaining 1 cup milk and flour, stirring well with a whisk; gradually add to boiling milk, stirring constantly. Reduce heat to medium, and cook 5 minutes or until slightly thick, stirring constantly. Remove from heat. Add 1 cup cheese, and stir until smooth.
3. Combine squash mixture, pasta, and cheese mixture in a large bowl. Sprinkle with remaining 1 teaspoon salt; toss well to combine. Sprinkle with 1/4 cup parsley, chopped walnuts, lemon rind, and the remaining 1/2 cup cheese. Serve immediately.

butter, onion, butternut squash, salt, freshly ground black pepper, garlic, milk, allpurpose, gorgonzola cheese, pasta, parsley, walnuts, lemon rind

Taken from www.myrecipes.com/recipe/fettuccine-with-butternut-gorgonzola-sauce (may not work)