Sausage and Butternut Riggies

Ingredients

• 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
• Kosher salt and freshly ground pepper
• Toasted pistachios or walnuts, chopped, to garnish

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