
Fusilli with Acorn Squash, Apples, Blue Cheese and Walnuts

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This is a dish of perfectly al dente pasta, roasted squash, blue cheese and toasted walnuts. Although the flavor is over the top rich and decadent dinner, there is very little to feel guilty about. If you don't want to use wine, you can substitute an extra 1/3 cup of pasta cooking liquid plus one tablespoon lemon juice.
ingredients
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serves: 4
2 teaspoons olive oil, divided
1 leek, cleaned and sliced thin
1 large apple, peeled cored and chopped into 1/2” chunks
1 acorn squash, halved with seeds removed
1 teaspoon fresh sage, finely chopped
1 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper
1/2 cup white wine
1 cup reserved pasta cooking liquid
1/2 teaspoon salt
8 ounces dry pasta, fusilli or gemelli
1/4 cup walnuts, toasted and chopped
2 ounces blue cheese, crumbled
1/4 cup fresh parsley, finely chopped
Servings Per Recipe: 4
Amount per Serving
Calories: 432
- Total Fat: 12.6 g
- Saturated Fat: 3.6 g
- Trans Fat: 0 g
- Cholesterol: 10.6 mg
- Sodium: 1102.7 mg
- Total Carbs: 69.5 g
- Dietary Fiber: 10.3 g
- Sugars: 7.2 g
- Protein: 9.9 g
preparation

comments
Alexia78
October 8, 2013
looks yummy! I must try