Roquefort Rotini with Roasted Squash and Walnuts

Roquefort Rotini with Roasted Squash and Walnuts

  • Prep Time Icon prep time: 10 mins 
  • Cook Time Icon cook time: 40 mins 
  • Prep Time Icon prep time: 10 mins 
  • Cook Time Icon cook time: 40 mins 

Roquefort Rotini with Roasted Squash and Walnuts

  • Prep : 10 mins
  • Cooking : 40 mins
  • Serves : 4

Ingredients

Serves 4
  • ½ medium butternut squash, peeled, seeded, and chopped into bite-size pieces
  • 4 unpeeled cloves garlic
  • 5 tablespoons olive oil
  • 1 teaspoon salt + extra for boiling pasta
  • ¼ teaspoon ground black pepper
  • 12 ounces rotini pasta
  • ½ cup walnuts
  • 3 tablespoons butter
  • 1 tablespoon chopped fresh sage
  • 3 ounces Roquefort cheese, crumbled (¾ cup)
  • ½ medium butternut squash, peeled, seeded, and chopped into bite-size pieces
  • 4 unpeeled cloves garlic
  • 5 tablespoons olive oil
  • 1 teaspoon salt + extra for boiling pasta
  • ¼ teaspoon ground black pepper
  • 12 ounces rotini pasta
  • ½ cup walnuts
  • 3 tablespoons butter
  • 1 tablespoon chopped fresh sage
  • 3 ounces Roquefort cheese, crumbled (¾ cup)

Directions

Step 1.

Heat the oven to 400ºF. Spread the squash pieces and garlic on a rimmed baking sheet and sprinkle them with 2 tablespoons of the oil, ¼ teaspoon of the salt, and ⅛ teaspoon of the pepper. Roast until the squash is tender and lightly browned, 20 to 25 minutes.

Step 2.

Remove the garlic to a cutting board and let it cool. Squeeze the cooled garlic from the skins (it should be a soft paste).

Step 3.

Meanwhile, bring a large pot of salted water to a boil. Stir in the pasta, and cover the pot to quickly return the water to a boil. Cook the pasta until tender yet chewy, 10 to 12 minutes.

Step 4.

While the pasta cooks, toast the walnuts in a large deep skillet over medium heat until fragrant, 1 to 2 minutes, shaking the pan now and then. Remove the nuts to a cutting board to cool; then chop them.

Step 5.

Add the butter, sage, garlic paste, ½ cup of the pasta water, and remaining 3 tablespoons of oil to the skillet and simmer the mixture over medium heat for 3 minutes. Using a skimmer, drain the pasta by transferring it to the skillet. Add another ½ cup of pasta water, and simmer and stir for 1 minute.

Step 6.

Remove the skillet from the heat and stir in the cheese and remaining ¾ teaspoon of salt and ⅛ teaspoon of pepper until the liquid is slightly creamy and clings to the pasta. Fold in the squash, divide the pasta among plates, and top with the toasted walnuts.

Tip: To make butternut squash easy to peel, prick the skin all over with a fork and then microwave on high for 1 to 2 minutes. Cool the squash slightly; then use a vegetable peeler to remove the skin.

Nutrition (Per Serving)

  • 774 calCalories
  • 20 gProtein
  • 84 gCarbohydrates
  • 43 gFat
  • 46 mgCholesterol
  • 1136 mgSodium
  • 10 gDietary Fiber