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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


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