Creamy Butternut, Blue Cheese, and Walnut Cavatappi

Made a halfish version of this. Forgot to buy a blue cheese last week, so went to our small local grocery this morning to get some. They had only roquefort, which both of us find a bit strong, and a bleu de Bresse, which turned out to be seriously wimpy. The winter squash we've got growing were, I thought, supposed to have orange flesh, but they're kind of pale green, so the dish was not as colorful as it could have been. And we're out of eggs (none to be found at local grocery) so the sauce wasn't as rich as it should have been. The recipe calls for 8 oz cavatappi for four, which seems a bit light, so I used 6 oz for the two of us. Which was a bit much for the sauce. The walnuts were a good touch. Might do again with a proper cheese and a prettier squash.