Using frozen squash makes this sweet, creamy pasta possible year-round. Always check with your vet about which foods are appropriate for you to share with your pet.
Makes: 5 servings
Prep: 10 mins
Cook: 20 mins
- 1 pound small ridged tube macaroni, such as tubetti
- 1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh thyme
- 1/2 medium onion
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 10 ounce box frozen cooked butternut squash, thawed
- 1 cup heavy cream or half-and-half
- 2 cups shredded sharp cheddar cheese (8 ounces)
- 1/2 cup grated Parmigiano-Reggiano cheese (a couple of handfuls)
- 1/4 teaspoon freshly grated nutmeg (eyeball it)
- Freshly ground pepper
- Bring a large pot of water to a boil. Salt the water, then add the pasta and cook until al dente.
- Meanwhile, heat a medium heavy-bottomed pot over medium heat. Add the EVOO, 1 turn of the pan, and the butter. When the butter melts into the olive oil, add the thyme, then grate the onion directly into the pot with a handheld grater, such as a Microplane. Cook the onion for 2 minutes, then stir in the flour and cook for 2 minutes more. Whisk in the broth, then stir in the butternut squash and heat until warmed through and smooth. Stir in the cream and bring the sauce to a bubble. Stir in the cheeses and season to taste with salt, nutmeg and pepper.
- Drain the cooked pasta, return it to the pot it was cooked in and add the sauce. Stir together and serve.