Fusilli with Butternut Squash and Gorgonzola
- 3 T. Butter
- 1 Onion – diced
- 1 Butternut Squash – small, peeled and diced
- 1/2 tsp. Rosemary
- pinch Nutmeg – ground
- 12 oz. Cream – heavy
- 1 lb. Fusilli Pasta
- to taste Salt and Pepper
In a medium pot met the butter. Add the onion and sauté until limp. Add butternut squash, rosemary and nutmeg. Saute 10 to 15 minutes covered until squash is al dente. In a smaller pot, simmer cream and gorgonzola until melted. Cook pasta according to package directions. When pasta is done, drain and toss with other ingredients. Salt and pepper to taste.
Serves 4 to 6
Submitted by Sophia Dominick, Brodheadsville.
2008 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest