{"id":251,"date":"2010-12-28T20:52:35","date_gmt":"2010-12-28T20:52:35","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2010\/12\/28\/fettuccine-with-butternut-and-gorgonzola-sauce\/"},"modified":"2010-12-28T20:52:35","modified_gmt":"2010-12-28T20:52:35","slug":"fettuccine-with-butternut-and-gorgonzola-sauce","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2010\/12\/28\/fettuccine-with-butternut-and-gorgonzola-sauce\/","title":{"rendered":"Fettuccine with Butternut and Gorgonzola Sauce+"},"content":{"rendered":"<p>9 points\/11 plus points<br \/> <img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/find.myrecipes.com\/recipe\/i\/hex\/clear.gif\" border=\"0\" width=\"1\" height=\"3\" \/><br \/> <span>Yield:<\/span> <span> 8 servings (serving size: 1 1\/4 cups)<\/span><\/p>\n<p> <img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/find.myrecipes.com\/recipe\/i\/hex\/clear.gif\" border=\"0\" width=\"1\" height=\"13\" \/><br \/> <span style=\"line-height: 16px;\"> 1 tablespoon butter<br \/>3 cups vertically sliced onion<br \/>3 cups (1-inch) cubed peeled butternut squash (about 1 pound)<br \/>1 1\/4 teaspoons salt, divided<br \/>1\/2 teaspoon freshly ground black pepper<br \/>2  garlic cloves, minced<br \/>3 cups 1% low-fat milk, divided<br \/>3 tablespoons all-purpose flour<br \/>1 1\/2 cups (6 ounces) crumbled Gorgonzola cheese, divided<br \/>8 cups hot cooked fettuccine (about 1 pound uncooked pasta)<br \/>1\/4 cup chopped fresh parsley<br \/>1\/4 cup coarsely chopped walnuts, toasted<br \/>1 teaspoon grated lemon rind<\/p>\n<p> <\/span> <span> <\/p>\n<p>Melt butter in a large nonstick  skillet over medium-high heat. Add onion, squash, 1\/4 teaspoon salt, and  pepper; saut\u00e9 6 minutes or until the squash is almost tender. Add  minced garlic; saut\u00e9 1 minute. Cover and set aside.<\/p>\n<p>Bring 2 cups  milk to a boil in a saucepan. Combine the remaining 1 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 1 cup cheese,  and stir until smooth.<\/p>\n<p>Combine squash mixture, pasta, and cheese  mixture in a large bowl. Sprinkle with remaining 1 teaspoon salt; toss  well to combine. Sprinkle with 1\/4 cup parsley, chopped walnuts, lemon  rind, and the remaining 1\/2 cup cheese. Serve immediately.<\/p>\n<p> <\/span><\/p>\n<p> <span> CALORIES 429 (25% from fat); FAT 11.9g (sat 6.6g,mono 2.2g,poly 2g);  IRON 3mg; CHOLESTEROL 26mg; CALCIUM 299mg; CARBOHYDRATE 65.5g; SODIUM  723mg; PROTEIN 17.6g; FIBER 5.4g <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>9 points\/11 plus points Yield: 8 servings (serving size: 1 1\/4 cups) 1 tablespoon butter3 cups vertically sliced onion3 cups (1-inch) cubed peeled butternut squash (about 1 pound)1 1\/4 teaspoons salt, divided1\/2 teaspoon freshly ground black pepper2 garlic cloves, minced3 cups 1% low-fat milk, divided3 tablespoons all-purpose flour1 1\/2 cups (6 ounces) crumbled Gorgonzola cheese, &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2010\/12\/28\/fettuccine-with-butternut-and-gorgonzola-sauce\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Fettuccine with Butternut and Gorgonzola Sauce+&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":["post-251","post","type-post","status-publish","format-standard","hentry","category-starch"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=251"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/251\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}