Truffled Butternut Squash Trottole & Cheese

A rich and creamy baked pasta dish where tender butternut squash is blended into a luscious truffle-infused cheese sauce. The blend of Gruyère, white cheddar, and Pecorino Romano cheeses makes this comfort food elegant and irresistible, perfect for family dinners or special gatherings.

Prep, Cook & Total Time: About 1 hour
Servings: 6-8

Ingredients

• 2 cups butternut squash, peeled and cubed into 1” pieces

• 1 pound dry Trottole or macaroni pasta

• 2 cups shredded Gruyère 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 tbsp + 4 tbsp Paducah Olive Oil Garlic Infused Olive Oil (total 5 tbsp)

• 1 tbsp Paducah Olive Oil Truffle Infused Olive Oil

• 1 large shallot, finely minced

• 2 tsp salt

• Fresh ground pepper to taste

Instructions

1. Preheat oven to 375°F. Grease a 13” x 9” baking dish with garlic infused olive oil.

2. Place cubed butternut squash in a large pot of hot water and bring to a simmer. Cook about 15 minutes or until fork-tender. Drain and set aside.

3. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.

4. In a large pot, heat 1 tablespoon garlic olive oil over medium heat. Add shallot and sauté about 2 minutes until just beginning to turn golden.

5. Whisk in the flour and cook for about 1 minute, stirring constantly to form a roux.

6. Slowly pour in the milk while whisking continuously to avoid lumps. Add heavy cream and continue whisking until sauce thickens to a creamy consistency.

7. Remove 1 cup of the béchamel sauce and blend with the cooked butternut squash until smooth. Return squash mixture to the pot with the remaining sauce and whisk to combine.

8. Add all cheeses except 1 cup Gruyère to the sauce, stirring until melted and smooth. Season with salt and pepper to taste.

9. Stir in truffle olive oil and cooked pasta until evenly coated.

10. Pour mixture into the prepared baking dish. Sprinkle the reserved 1 cup Gruyère cheese on top.

11. Bake for 25 minutes or until the top is golden brown and bubbly.