Linguine with Butternut Squash, Gorgonzola and Shrimp

Valentine's Day dinner for my boys. Absolultey awesome. The Child ate the noodles and the squash, but disagreed with the shrimp. I did not use parsley or walnuts for his serving since I knew he would not like it. This dish would be very good without shrimp, too.

Adapted from Cooking Light

• 1 tablespoon butter
• 1 cup vertically sliced onion
• 2 cups (1-inch) cubed peeled butternut squash (I got mine already pre-cut at the supermarket)
• a dash of salt
• a dash of freshly ground black pepper1 garlic clove, minced
• 1 1/2 cups 1% low-fat milk, divided
• 1 1/2 tablespoons all-purpose flour
• 1 cup crumbled Gorgonzola cheese (or other blue cheese), divided
• 4 cups hot cooked linguine (about 1/2 pound uncooked pasta)
• 1 lb cooked shrimp (I used frozen, tail-on shrimp, defrosted)
• a couple tablespoons chopped fresh parsley
• 1/4 cup coarsely chopped walnuts, toasted (I put them in the toaster oven and pushed "dark toast" button)
• 1/2 teaspoon grated lemon rind

1. Melt butter in a large nonstick skillet over medium-high heat. Add onion, squash, a dash of teaspoon salt and pepper; sauté 10-12 minutes or until the squash is almost tender. Add minced garlic; sauté 1 minute. Cover and set aside.

2. Bring 1 cup of milk to a boil in a saucepan. Combine the remaining 1/2 cup milk and flour, stirring well with a whisk; gradually add to boiling milk, stirring constantly. Reduce heat to medium and cook 5 minutes or until slightly thick, stirring constantly. Remove from heat. Add most of the cheese and stir until smooth.

3. Combine squash mixture, pasta, shrimp and cheese mixture in a pan; toss well to combine. Cover and place over low heat for a minute or two to let the shrimp warm up.

4. Remove from heat. Sprinkle with parsley, chopped walnuts, lemon rind and the remaining cup cheese. Serve immediately.

Yield: 4 servings