2 c. butternut squash peeled, cubed in 1 in. pieces
1 lb. dry Trottole or Macaroni pasta
2 c. shredded Gruyere cheese
2 c. shredded white Cheddar cheese
1/2 c. Pecorino Romano cheese
3 c. milk
1 c. heavy cream
1/2 c. all-purpose flour
1 + 4 Tbsp. Garlic Olive Oil
1 Tbsp. Black Truffle Olive Oil
1 lg. shallot, finely minced
2 tsp. salt
fresh ground pepper to taste
Preheat the oven to 375 F.
Grease a 9x13 inch 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 based on the package instructions to al dente.
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 Gruyere cheese. Stir to melt and combine. Taste for seasoning and adjust with salt and pepper if desired.
Add the Black Truffle Olive 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.