First up, is Fettuccine with Butternut and Gorgonzola Sauce, from the November 2006 issue of Cooking Light (I told you that pile has been forming for a LONG time!). And we have a winner! Making it resulted in a pretty good stack of dishes, but no step was very difficult or time consuming. The squash took a little longer than the recipe suggested to become tender while sauteeing, so I ended up throwing the pan with it in the oven to roast while the sauce and noodles finished cooking. As for the noodles, I had some Kluski noodles that I used in place of the fettuccine, and they worked great.
I only made half the recipe, and it was the perfect amount for the three of us. Add in a loaf of Bittman's Bread, and lunch was a hit.