- 20 min
Allergens: Dairy, Gluten, Nut, Wheat
Cook the pasta
Bring a pot of salted water to a boil over medium-high heat. Add the butternut squash, cook for 5-7 minutes, then remove carefully from water while keeping water boiling. Add pasta and cook for 8 minutes, or until pasta is al dente. Drain and set aside.
Chop the lettuce and the shallot.
Peel and grate the carrot.
Mash the butternut squash with a fork.
Start the sauce
In a pot over medium-high heat, heat 2 Tbsp of butter (double for 4 ppl.) until melted. While whisking, add flour to form a smooth paste. Still whisking, pour in milk and mix until paste is thoroughly dissolved in milk. Allow milk to heat up and begin to simmer gently for about 5 minutes, just until sauce begins to thicken. Adjust heat to low and allow the sauce to simmer gently for about 1 minute.
Add the butternut squash and mix well. While continuing to whisk, add cheddar and parmesan, handful by handful, so they melt evenly and slowly.
Mix in the thyme.
Prepare the salad
In a bowl mix the lettuce, the carrot, the shallot, the pumpkin seeds, the cider vinegar, and 1 Tsp of olive oil (double for 4 ppl.)
Add drained pasta and fold with cheese sauce until pasta is evenly coated.
Serve with the salad.