Sweet butternut squash and tangy gorgonzola blue cheese makes for a tasty vegetarian weeknight meal that won’t have you missing the meat.

Pappardelle with Gorgonzola Cream Sauce and Squash Puree

Cook pappardelle pasta according to package directions. Drain, reserving 1/3 cup pasta water. Set aside and keep warm.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook 30 seconds to 1 minute. Add butternut squash and season with salt and pepper. Cook, stirring occasionally, for 5 minutes. Add reserved 1/3 cup pasta water and cook additional 5 minutes or until squash is very tender. Once squash is tender, remove from skillet and place in a large bowl. Use an immersion hand blender to blend squash in to a puree.

If you do not have an immersion blender, you can also use a food processor or blender to make the butternut squash puree.

In another large skillet over medium heat, add butter and remaining 1 tablespoon olive oil. Once oil begins to shimmer, add sliced shallots and season with salt and pepper. Saute 2 to 4 minutes or until softened.

Add heavy whipping cream to shallots all at once. Bring to a simmer. Whisk in gorgonzola cheese. Continue to whisk and simmer for 10 minutes or until cheese is completely melted and sauce has slightly thickened. Stir in nutmeg, parsley, and green onions, remove from heat.

Stir butternut squash puree into warm gorgonzola cream; whisking until well combined. Add cooked pasta and toss until coated. To serve, garnish each plate with additional parsley, green onions, and walnuts, if desired.