2 cups butternut squash, peeled and chopped into 1-inch pieces
1 pound dry shell pasta
2 cups shredded Gruyere
2 cups shredded white cheddar
½ cup Pecorino Romano cheese
3 cups milk
1 cup heavy cream
½ cup all-purpose flour
5 tablespoons Olives en folie Garlic Olive Oil
1 tablespoon Olives en folie White Truffle Oil
1 large shallot, finely minced
Preheat the oven to 375°F (190°C). Grease a 13" x 9" baking dish with 1 tablespoon of garlic olive oil.
Place the squash in a large pot of water and bring to a simmer. Simmer for approximately 15 minutes or until the squash is fork tender. Drain and set aside. Bring a large pot of salted water to a full boil. Add the pasta and cook to al dente.
In another large pot, heat 4 tablespoons of Garlic Olive Oil over a medium heat. Add the shallot and sauté for about 2 minutes. Add the flour and whisk constantly for about one minute. Slowly pour the milk into the flour roux, whisking constantly. Add the cream and continue whisking until thickened.
Take 1 cup of the sauce from the pot and add it to a blender or food processor with the squash. Process until smooth. Add the butternut squash mixture back into the pot with the rest of the sauce. Whisk to combine.
Add all of the cheese to the sauce, reserving 1 cup of Gruyere cheese. Stir to melt and combine. Taste for seasoning and adjust with salt and pepper if desired. Add the White Truffle Oil, and the pasta. Mix well.
Pour into the prepared baking dish. Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and bubbly.