1.
2.
Cook the penne following the instructions on the package.
3.
In a saucepan, brown the flour in the
extra virgin olive oil. Slowly add the milk, slightly warmed, and stir until a thick sauce forms.
4.
Reduce the heat and add the cheeses, stirring constantly, until they melt into the sauce.
5.
Add the squash and the cooked pasta, along with the nutmeg, salt (sparingly, since the cheese is also salty), pepper and
balsamic vinegar. Stir well and serve with a little grated Parmesan on top.