Creamy Butternut, Blue cheese and walnut cavatappi

• This was so tasty and easy to make.
• 4 cups (1/2-inch) cubed peeled butternut squash (about 1 1/3 pounds)-I just used a bag of frozen squash
• 2 1/2 teaspoons olive oil, divided
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• Cooking spray
• 8 ounces uncooked cavatappi
• 1 cup prechopped onion
• 1 tablespoon minced garlic
• 1 cup 2% reduced-fat milk, divided
• 1 teaspoon all-purpose flour
• 2 large egg yolks
• 2 ounces blue cheese, crumbled (about 1/2 cup)
• 3 tablespoons chopped walnuts, toasted

1. Preheat oven to 425°.

2. Combine squash, 1 1/2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan coated with cooking spray. Bake at 425° for 24 minutes or until tender, stirring once.

3. Cook the pasta according to package directions, omitting salt and fat. Drain pasta; keep warm.

4. Heat a medium saucepan over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes. Reduce heat to medium-low. Stir in 1/2 cup milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Combine remaining 1/2 cup milk, flour, and yolks in a small bowl, stirring with a whisk. Slowly add egg mixture to pan, stirring constantly with a whisk. Cook 5 minutes or until thickened, stirring frequently with a whisk.

5. Combine squash, pasta, and milk mixture in a large bowl; toss gently to coat. Sprinkle with cheese and nuts.