2 cups butternut squash, peeled and cut into 1” cubes
1 pound dry Trottole or Macaroni pasta
2 cups shredded Gruyère
2 cups shredded white Cheddar
1/2 cup Pecorino Romano cheese
3 cups milk
1 cup heavy cream
1/2 cup flour
1/4 cup olive oil, plain or flavoured (suggested flavours: Garlic, Butter, Tuscan Herb)
1 tablespoon Truffle Infused Olive Oil
1 large shallot, finely minced
2 teaspoons salt
fresh ground pepper to taste
Preheat oven to 375 F.
Grease a 13” x 9” baking dish with olive oil. Place cubed squash in a large pot of hot water and simmer for 15 minutes. Drain and reserve.
Bring a large pot of salted water to a full boil. Add pasta and cook to al dente.
In a large stock pot, heat the 1/4 cup olive oil over medium heat. Add shallot and saute for about 2 minutes, until 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. The result is Béchamel sauce.
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 the cheeses to the Béchamel, reserving 1 cup of Gruyère. Stir to melt and combine. Taste for seasoning and adjust with salt and pepper if desired.
Add the truffle oil and pasta. Mix well and pour into the prepared baking dish. Top with reserved cheese and bake for 25 minutes until top is golden brown.