Sausage and Butternut Riggies

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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

Fennel and Celery Slaw:

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