In a medium sauce pan, whisk together milk, flour, garlic, salt,
and pepper. Bring to a boil over medium-high heat, whisking
frequently; reduce heat to low and simmer, stirring often, until
thickened, about 2 minutes. Remove from heat; stir in mashed
squash and 2-1/2 tsp thyme. Add sauce to pasta; toss to mix
and coat.
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