Monday, November 06, 2006

Fettuccine with Butternut and Gorgonzola Sauce

I don't know why it is that no matter how kick ass a pasta recipe is, I can't make it look remotely as appealing in a photograph. This picture does this pasta no justice. I personally thought it was awesome. The combination of butternut squash with gorgonzola was such an interesting pairing that I never tired of the flavor combination. This recipe was featured in this month's issue of Cooking Light however, I would not consider this a "light" dish, it was rather heavy and with a whole container of cheese included in the sauce, I think the editors over at Cooking Light were stretching just a leeetle when they dubbed this "light."

In anycase, it still kicked ass.
Eat up!
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 object
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

Melt butter in a large nonstick skillet over medium-high heat. Add onion, squash, 1/4 teaspoon salt, and pepper; sauté 6 minutes or until the squash is almost tender. Add minced garlic; sauté 1 minute. Cover and set aside.
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.


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.
Yield: 8 servings (serving size: 1 1/4 cups)

NUTRITION PER SERVING
CALORIES 429(25% from fat); FAT 11.9g (sat 6.6g,mono 2.2g,poly 2g); PROTEIN 17.6g; CHOLESTEROL 26mg; CALCIUM 299mg; SODIUM 723mg; FIBER 5.4g; IRON 3mg; CARBOHYDRATE 65.5g

7 comments:

Anonymous said...
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wheresmymind said...

Man..great minds thinkin' alike on the use of strong cheeses with pasta!

stoned fox said...

She's not lying. She made this dish when i was over for dinner last week and it is superb! Thanks again, JB!

Becky said...

This looks amazing (as do all your chocolate chip recipes that I've been drooling over)!

Anonymous said...

That is such an interesting combo of ingredients, at least to me -- that the ingredients are on my shopping list. Tonight's dinner.

Really enjoy your blog -- and those pictures of the cc cookies. Looked soooo good.

peabody said...

This looks wonderful.

Brenna said...

I will absolutely make this despite the protests of my dear husband, who swears up and down all fall and winter that 'everything you eat is orange!'