1 tablespoon butter
3 cups vertically sliced onion
3 cups cubed peeled butternut squash
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
3 cups 1% milk, divided
3 tablespoons all purpose flour
1 1/2 cups crumbled gorgonzola cheese, divided
8 cups hot cooked fettuccine
1/4 cup chopped fresh parsley
1/4 cup coarsely chopped walnuts, toasted
1 teaspoon grated lemon rind

1. Melt butter in a large nonstick skillet over medium-high heat. Add onion, squash, 1/4 teaspoon salt, and pepper; saute 6 minutes or until the squash is almost tender. Add minced garlic; saute 1 minute. Cover and set aside.

2. Bring 2 cups milk to a boil in a saucepan. Combine the remaining 1 cup mlik 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.

3. 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. Yield: 8 servings.