2 cups butternut squash, peeled and cubed in 1” pieces
1 lb. dry Cavatappi pasta
2 cups shredded Gruyere 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
4 tablespoons Olive Fresh Garlic Olive Oil
1–2 tablespoons Olive Fresh Black Truffle Oil
1 large shallot, finely minced
Salt and pepper to taste
Instructions
Preheat the oven to 375°F. Grease a 13" x 9" baking dish with garlic olive oil.
Place butternut squash cubes in a large sauce pot of hot water and bring to a boil. Reduce heat and simmer for approximately 15 minutes or until squash is fork-tender. Drain and reserve.
Bring a large stock pot of salted water to a full boil. Add pasta and cook according to package instructions until al dente.
In a large stock pot, heat the remaining garlic olive oil over medium heat. Add shallot and sauté until golden, approximately 2 minutes. Whisk flour into hot oil, stirring constantly for 1 minute.
Slowly pour milk into the flour roux, whisking constantly. Add cream and continue whisking until thickened to make a béchamel sauce.
Take 1 cup of the sauce and add it to a blender or food processor with the butternut squash. Process until smooth. Pour the creamy mixture back into the pot with the rest of the béchamel and whisk to combine.
Add all cheeses to the béchamel, reserving 1 cup of Gruyere cheese. Stir to melt and combine. Taste and adjust seasoning with salt and pepper if needed.
Add the truffle oil and the cooked pasta. Mix well and pour into the prepared baking dish.
Top with reserved Gruyere cheese and bake for 25 minutes until the top is golden brown and pasta is bubbly. Serve warm.
