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1
Heat a pot of water to boil for the pasta.
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2
Salt the water, then add the pasta and cook al dente, or with a bite to it.
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3
While the pasta cooks, heat a medium heavy-bottomed pot over medium heat.
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4
Add the EVOO and butter.
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5
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.
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6
Cook the grated onions for a minute or 2, then add the flour and cook together for a minute or 2 more.
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7
Whisk in the stock, then add the butternut squash and cook until warmed through and smooth.
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8
Stir in the cream and bring the sauce to a bubble.
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9
Stir in the cheeses in a figure-eight motion and season the completed sauce with salt, nutmeg, and pepper.
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10
Taste to adjust seasonings.
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11
Drain the cooked pasta well and combine with the sauce.
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12
Serve alongside chicken sammies or all on its own with a green salad.
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13
Garnish with thyme leaves.
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14
(Boo would also have a little extra sprinkle of that cheese, please!)
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15
Boo was my dog, my friend, and my test-kitchen eater for twelve years (eighty-four, to her) and about 2,700 recipes.
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16
These recipes are a tribute to all the flavors and foods Boo loved best.
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17
I was the luckiest girl in the world to share my life and so much good food with Miss Boo.
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18
When you make this meal, have a bite for her or for the special animal in your life.
