2 cups of butternut squash peeled, cubed in 1" pieces
1 pound of dry Trottole of Macaroni pasta
2 cups of shredded guyere
2 cups of shredded white cheddar
1/2 cup Pecorino Romano cheese
3 cups of milk
1 cup of heavy cream
1/2 cup AP flour
1 to 4 tablespoons of Garlic EVOO (depending on how much garlic you would like
1 tablespoon Truffle Infused EVOO
1 large shallot finely minced
2 teaspoons of salt
fresh ground pepper to taste
Preheat oven to 375 degrees F
Grease a 13" by 9" baking dish with Garlic EVOO
Place the cut up butternut squash in a large sauce pot of hot water and bring to a simmer. Simmer for approximately 15 minutes or until the squash is fork tender. Drain and reserve.
Bring a large stock pot of water to a full boil. Add the pasta and cook based on the package instructions to al dente (don't fully cook pasta).
In a large stock pot, heat the garlic oil over medium heat. Add the 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.
Take 1 cup of the béchamel from the pot and add it to the 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. Add whisk to combine. Add all of the cheese to he béchamel, reserving 1 cup of guyere cheese. Stir to melt and combine. Taste for seasoning and adjust salt and pepper if desired.
Add the Truffle oil, and the pasta. Mix well and pour into prepared baking dish. Top with the reserved cheese and bake for 25 minutes until the top is golden brown and the pasta is bubbly.
Makes 6 to 8
Recipe from Veronica Foods