2 T. extra virgin olive oil (EVOO)

2 T. unsalted butter

2 T. chopped fresh thyme, plus a few sprigs for garnish

1/2 medium onion

3 T. all-purpose flour

2 C. chicken stock or broth

1 10oz box frozen cooked butternut squash, defrosted

1 C. cream or half-and-half

2 C. grated sharp cheddar cheese

1/2 C. grated Parmigiano-Reggiano

1/4 tsp. nutmeg

Fresh ground black pepper to taste

Heat a pot of water to boil for the pasta. Salt the water, then add the pasta and cook al dente. While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the EVOO and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand-held grater or microplane. Cook the grated onions for a minute or 2, then add the flour and cook together for a minute or 2 more. Whisk in the stock, then add the butternut squash and cook until warmed through and smooth. Stir in the cream and bring the sauce to a bubble. Stir in the cheeses in a figure-eight motion and season the completed sauce with salt, nutmeg, and pepper. Taste to adjust seasonings. Drain the cooked pasta well and combine with the sauce.

 

Yield:

Calories:

Fat:

Fiber: