The Vintage Olive

Fresh Extra Virgin Olive Oil & Aged Balsamic Vinegar

Discover... Taste... Enjoy!

Truffled Butternut Squash
with Cheese & Trottole Pasta

purchased casserole.jpg

2 cups butternut squash peeled, cubed in 1" pieces
1 lb dry trottole pasta (macaroni or other pasta works as well)
2 cups shredded guyere cheese
2 cups shredded white cheddar
½ cup Pecorino Romano cheese
3 cups milk
1 cup heavy cream
½ cup all purpose flour
4 Tbsp GARLIC OLIVE OIL* + 1 Tbsp for greasing pan
1 Tbsp TRUFFLE OIL*
1 large shallot, finely minced
1-2 tsp HERBAL SEA SALT* adjust to taste
fresh ground BLACK PEPPER* to taste

 

Preheat the oven to 375°F. Grease a 13" x 9" 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 minutes 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. Cover and set aside.

Heat the milk in a pan or microwave, cover and set aside. In a large stock pot, heat the 4 Tbsp of garlic olive oil over medium heat. Add the shallot and sauté 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 (this makes a roux) 

Slowly pour the heated milk into the flour roux, whisking constantly. Add the cream and continue whisking until thickened (this white sauce is known as béchamel)

Take 1 cup of the béchamel 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 béchamel and whisk to combine. Add all of the cheese to the béchamel, reserving 1 cup of gruyere cheese. Stir to melt and combine. Taste for seasoning, add the salt and pepper as desired.

Add the truffle oil and 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. Serves 6-8. This recipe is delicious with many other flavors of olive oil, try one of your favorites!

* Available at The Vintage Olive *

Peppertree Shopping Center        8101B  Vaughn Rd        Montgomery, AL 
334.260.3700      Tues-Sat 10AM-6PM      info@thevintagelive.com