2 - The changes I made worked very nicely, but there is still something missing. I'm adding some sage and a little more cheese.
4 cups (1/2-inch) cubed peeled
2 + 1 tsp olive oil
1/4 + 1/4tsp salt
1/4 +1/4 tsp freshly ground black pepper, divided
8 oz uncooked chunky pasta
1 small onion, chopped
2 cloves garlic, minced
1 Tbsp flour
2 tsps minced fresh sage
1/2 + 1/2 cup milk, divided
2 large egg yolks
3
3 Tbsp chopped walnuts, toasted
- Preheat oven to 425 F.
- Toast the walnuts and set aside.
- Combine squash, 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on baking sheet. Bake for 30 minutes or until tender, stirring once.
- Cook the pasta until al dente. Drain pasta; keep warm.
- Heat the remaining teaspoon of oil in a pan and sauté onion and garlic until just starting to soften. Add the flour and sage. Mix until the flour covers the onion and garlic.
- Reduce the heat and continue to sauté for a few minutes, allowing the pan to cool a bit before stirring in 1/2 cup milk, the remaining 1/4 teaspoons of salt and pepper. Remove the pan from the heat source.
- In a small bowl whisk together the remaining 1/2 cup of milk,
the flourand the yolks. Slowly add the egg mixture to the pan, stirring constantly with a whisk. Add the cheese and cook 5 minutes or until thickened, stirring frequently. - Combine the squash, pasta, and sauce; toss gently to coat.
- Before serving, sprinkle with
cheese andthe toasted walnuts.
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