Whole-Wheat Pappardelle with Butternut Squash & Blue Cheese

Bring a large pot of salted water to a boil.

Heat the olive oil in a large sauté pan over medium high heat. Add the onion and cook until softened but not browned. Toss in the butternut squash and cook for 3 to 4 minutes more before adding the chicken stock.

While the squash is cooking, drop the pasta into the boiling water. Cook until tender but not completely softened (al dente). Scoop the pasta from the boiling water directly into the sauté pan; you should transfer about. cup of the pasta water along with the pasta. Bring this mixture to a simmer and mix well.

After a minute of simmering, remove the pan from the heat and mix in the blue cheese, parsley, and toasted walnuts. If the pasta seems dry, add a few tablespoons of the cooking water before serving.