Take advantage at the farmstand fresh butternut squash abundance during the next couple of months. Sure to be a repeat!
2 cups butternut squash peeled & cubed in 1" pieces
1 pound dry Trottole or Macaroni pasta
2 cups shredded gruyere
2 cups shredded white cheddar
½ cup Pecorino Romano cheese
3 cups milk
1 cup heavy cream
½ cup all-purpose flour
4 tablespoons Garlic Infused Olive Oil
1 tablespoon Truffle Infused Olive Oil
1 large shallot finely minced
2 teaspoons salt
Fresh ground pepper to taste
Preheat the oven to 375 F.
Grease a 13" x 9" baking dish with garlic olive oil.
Place the cut up butternut squash in a large pot of hot water and bring to a simmer. Simmer for approximately 15 minutes or until the squash is tender when forked. Drain and reserve.
Bring a large stockpot of salted water to a full boil. Add the pasta and cook based on the package instructions to al dente.
In a large stockpot, heat the garlic olive oil over medium heat. Add the shallot and sauté for about 2 minutes or until the shallot just begins to turn golden in color. Add the flour into the olive oil and whisk to blend thoroughly for about one minute, stirring constantly into a roux.
Slowly pour the milk into the flour roux, whisking constantly. Add the cream and continue whisking until thickened.
Take 1 cup of the béchamel from the pot and add it to a blender or food processor with the butternut squash. Process until smooth. Add the butternut squash mixture back into the pot with the rest of the béchamel. Whisk to combine. Add all of the cheese to the béchamel, reserving 1 cup of gruyere cheese. Stir to melt and combine. Taste for seasoning, adjust with salt, and pepper if desired.
Add the truffle oil, and the pasta. Mix well and pour into the prepared baking dish. Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly.
Serves approximately 6-8