Ingredients
1 package (16 ounces) gemelli or spiral pasta1 package (12 ounces) frozen mashed winter squash, thawed (about 1-1/3 cups)1-1/4 cups crumbled blue cheese, divided 3/4 cup half-and-half cream1-1/2 teaspoons rubbed sage 1/2 teaspoon salt1/4 teaspoon pepper 3 cups fresh baby spinach1/3 cup chopped walnuts, toasted
Preparation
In a 6-qt. stockpot, cook pasta according to package directions. Drain, reserving 1 cup pasta water; return pasta to pot.
Meanwhile, in a large saucepan, combine squash, 1 cup cheese, cream, sage, salt and pepper; cook and stir over medium heat 4-5 minutes or until heated through. Stir in spinach until wilted.
Add squash mixture to pasta. Toss to combine, adding enough reserved pasta water to moisten. Top with walnuts and remaining cheese before serving.
