Butternut Squash Trottole

• 2 cups butternut squash, peeled, and cubed into 1" pieces
• 1 pound dry Trottole pasta
• 2 cups
• Gruyère cheese, shredded
• 2 cups White Cheddar cheese, shredded 
• ½ cup Pecorino Romano cheese
• 3 cups milk
• 1 cup heavy cream
• ½ cup all-purpose flour
• 1 Tbs. + 4 Tbs. Garlic Infused Olive Oil
• 1 Tbs. Truffle Infused Olive Oil (Black Truffle or White Truffle)
• 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 Infused Olive Oil. 

Place the 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. Drain, rinse with cold water, and set aside. In the stock pot, heat the Garlic Infused Olive Oil over medium heat. Add the shallot and sauté for about 2 minutes until the shallot just begins to turn golden. Add flour 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 this bechamel sauce 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. Whisk to combine. Add all of the cheese to the bechamel, reserving 1 cup of Gruyère. Stir to melt and combine. Season with salt and pepper if desired. Add the Truffle Infused Olive Oil and pasta.

 

Mix well and pour into the prepared baking dish. Top with the remaining cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly. 

 

Serves 6-8