Fusilli with Acorn Squash, Apples, Blue Cheese and Walnuts

5

by: It's Not Easy Eating Green






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

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

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

Nutrition Facts
Fusilli with Acorn Squash, Apples, Blue Cheese and Walnuts

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
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  Preheat oven to 400 degrees. Heat 1 teaspoon of olive oil in a small skillet. Add the leek, apple, squash, sage and 1/2 teaspoon salt to the pan and saute until the leeks are soft and starting to brown. Arrange the squash halves split side up in a baking dish. Sprinkle with 1/2 teaspoon salt and fresh ground black pepper. Evenly divide the leek mixture between the two halves of the squash and drizzle remaining olive oil over the top of the stuffed squash. Place in oven and bake until very soft, about 1 hour.

2.  When the squash is very soft, remove from the oven and allow to cool slightly. Use a spoon to scoop the filling and squash into a bowl and set aside.

3.  Cook the pasta according to just barely al dente reserving 1 cup of the pasta cooking liquid. Bring the wine to a simmer in a saucepan, add the squash mixture and bring back up to a simmer. Add the pasta and reserved pasta cooking liquid. Bring back up to a simmer before serving. Serve topped with crumbled blue cheese, walnuts and parsley.

related recipes

comments

Alexia78

5

looks yummy! I must try