Truffled Butternut Squash Trottole & Cheese
A delicious twist on traditional mac and cheese!
Ingredients
- 2 cups butternut squash peeled cubed in 1" pieces
- 1 pound dry Trottole or Macaroni pasta
- 2 cups shredded guyere cheese
- 2 cups shredded white cheddar cheese
- 1/2 cup Pecorino Romano cheese
- 3 cups milk
- 1 cup heavy cream
- 1/2 cup all-purpose flour
- 1 tablespoons + 4 Tastealotta Garlic Infused Olive Oil
- 1 tablespoon Tastealotta Truffle Infused Olive Oil
- 1 large shallot finely minced
- 2 teaspoons salt
- fresh ground pepper to taste
Instructions
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Preheat the oven to 375 F.
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Grease a 13" x 9" baking dish with garlic olive oil.
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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.
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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.
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In a large stock pot, heat the garlic olive oil over medium heat.
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Add the shallot and saute for about 2 minutes until the shallot just begins to turn golden.
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Add the flour into the olive oil and whisk to blend thoroughly for about one minute, stirring constantly.
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Slowly pour the milk into the flour roux, whisking constantly. Add the cream and continue whisking until thickened.
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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.
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Add the butternut squash mixture back into the pot with the rest of the bechamel. And whisk to combine.
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Add all of the cheese to the bechamel, reserving 1 cup of guyere cheese. Stir to melt and combine.
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Taste for seasoning and adjust with salt and pepper if desired.
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Add the truffle oil, and the pasta. Mix well and pour into the prepared baking dish.
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Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly.
