- 2 cups butternut squash peeled, cubed in 1″ pieces
- 1 pound trottole or radiatori pasta
- 2 cups shredded guyere
- 2 cups shredded white cheddar
- 1/2 cup Pecorino Romano cheese
- 3 cups milk
- 1 cup heavy cream
- 1/2 cup all purpose flour
- 1+ 4 tablespoons Garlic Infused Olive Oil
- 1 tablespoon Black Truffle 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 sauce pot of hot water and bring to a simmer.
- Simmer for approximately 15 or until the squash is fork tender.
- Drain and reserve.
- Bring a large stock pot of salted water to a full boil. Add the pasta and cook to al dente (about 5-6 minutes for trottole or raditori).
- In a large stock pot, heat the garlic olive oil over medium heat.
- Add the shallot and saute for about 2 minutes until the shallot just begins to turn golden.
- Add the flour into the olive oil and whisk to blend thoroughly for about one minute, stirring constantly.
- Slowly pour the milk into the flour roux, whisking constantly. Add the cream and continue whisking until thickened.
- Take 1 cup of the bechamel 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 bechamel and whisk to combine.
- Add all of the cheese to the bechamel, reserving 1 cup of guyere cheese.
- Stir to melt and combine.
- Taste for seasoning and 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.
Adapted from the Veronica Foods Blog