INGREDIENTS
1
Butternut squash, medium roasted
1
Shallot
1 tsp
Thyme, fresh
3/4 cup
Vegetable stock
3/4 lb
Penne pasta
1/2 tsp
All spice
3 tbsp
All-purpose flour
1 tsp
Black pepper
2 tbsp
Brown sugar
1/4 tsp
Cayenne pepper
2 1/2 tsp
Kosher salt
1 cup
Walnuts
5 tbsp
Butter, unsalted
8 oz
Cheddar cheese, sharp
1 1/4 cups
Whole milk