One 10-ounce box frozen butternut squash puree
1 pound rigatoni with lines
Kosher salt
1 tablespoon EVOO
1 pound bulk sweet Italian sausage
3 to 4 cloves garlic, finely chopped
1 onion, finely chopped
2 tablespoons chopped fresh thyme
1/2 cup white wine
4 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
Freshly ground black pepper
Freshly grated nutmeg
2 cups sharp yellow Cheddar
1 cup shredded Pecorino Romano cheese
Flat leaf parsley, chopped
Fennel and Celery Slaw, for serving, recipe follows
2 tablespoons honey
2 tablespoons white balsamic vinegar
1 tablespoon grated shallot
Juice of 1 lemon
1/3 cup EVOO
1 cup coarsely chopped parsley tops
4 ribs celery and leafy tops, very thinly sliced
1 large or 2 medium bulbs fennel, very thinly sliced, plus a handful of fronds, chopped
Kosher salt and freshly ground pepper
Toasted pistachios or walnuts, chopped, to garnish