nutty

You can choose baby Swiss if you like creamy mildness, but I love the nutty tang of an aged wedge — it lingers just enough to remind you it’s there.

The pasta starts with béchamel sauce that’s stirred in with sweet butternut squash purée and a “rich, nutty, and tangy blend of Gouda, Cheddar, and Parmesan cheeses,” according to TJ’s.

Bright, nutty and herb-forward, with just enough richness to feel indulgent.

Take for example brown butter pasta sauce, which touts a richer, nuttier flavor profile compared to sauces made with just melted butter.

It softens into something golden and jammy, almost nutty, with a mellow sweetness that feels borderline decadent.