Winter Squash Blue Cheese Pasta Recipes

WINTER SQUASH & BLUE CHEESE PASTA

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions. Drain, reserving 1 cup pasta water; return pasta to pot. , Meanwhile, in a large saucepan, combine squash, 1 cup cheese, cream, sage, salt and pepper; cook and stir over medium heat 4-5 minutes or until heated through. Stir in spinach until wilted., Add squash mixture to pasta. Toss to combine, adding enough reserved pasta water to moisten. Top with walnuts and remaining cheese before serving.

WINTER SQUASH PASTA BAKE WITH COLLARD GREENS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Roll deli ham and thinly slice; set aside.
• Mix squash, 1 tablespoon olive oil, and salt in a bowl and place on a baking sheet.
• Bake in the preheated oven until firm, but tender, about 20 minutes. Turn on the oven's broiler.
• While squash bakes, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup pasta water.
• Heat remaining olive oil in an oven-proof skillet over medium heat. Cook and stir onions and rosemary until onions are translucent, about 5 minutes. Add collard greens and cook and stir until they begin to soften, 4 to 5 minutes. Add ham; cook until greens are soft and ham is warmed through, about 5 minutes. Add cooked pasta and 3/4 cup Parmesan cheese. Slowly add chicken broth and stir. Add pasta water as necessary to achieve a creamy consistency. Add warm squash; season with salt and pepper. Sprinkle with remaining Parmesan cheese.
• Place briefly under the broiler until cheese is slightly browned, 2 to 4 minutes.