Recipe courtesy of Point Reyes Farmstead Cheese Company
Episode: The Big Cheese
Print
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
Feeds 4 hungry blue cheese lovers!
Level:
Easy

Ingredients

  • 1 (2-pound) butternut squash, peeled, halved, seeded, cut into 1/2 to 3/4-inch dice (about 3 cups)
  • Olive oil
  • Salt and freshly ground black pepper
  • 3 tablespoons butter
  • 1 1/4 cups finely chopped onion
  • 2 teaspoons chopped fresh rosemary, divided
  • 1/2 cup dry white wine
  • 1/4 cup vegetarian or chicken stock
  • 1/2 cup whipping cream
  • 1/2 cup grated Parmesan
  • 1 pound pasta (bowties and penne work well)
  • 4 cups packed baby spinach leaves (about 4 ounces)
  • 1/3 cup crumbled Point Reyes Original Blue Cheese (about 1 1/2 ounces)

Directions

Preheat the oven to 450 degrees F.

Toss the cubed butternut squash in olive oil, sprinkle with salt and pepper and place on a baking sheet. Roast until slightly caramelized, about 20 minutes. (This can be done ahead.)

Melt the butter in a heavy, large pot over medium heat. Add the onions and saute until tender, about 5 minutes. Add the squash and 1 1/2 teaspoons rosemary; saute 5 minutes to coat with the butter and soften. Add the wine and simmer until evaporated, about 1 minute. Stir in the stock, cream and Parmesan. Season with salt and pepper. Simmer on low heat.

Cook the pasta in salted boiling water until al dente. Drain. Add the hot pasta to the sauce and mix well. Toss in the spinach and sprinkle with the blue cheese.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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