• 231-944-5035
  • Log in
  • Cart (0)
  • Checkout
  • Shop 
    • Pre-Packaged Gift Pairings
    • Extra Virgin Olive Oils
    • Extra Virgin Olive Oil - Varietals
    • Balsamic Vinegars - Dark
    • Balsamic Vinegars - White
    • Fused Olive Oils
    • Infused Olive Oils
    • Gourmet Specialty Oils
    • Gourmet Specialty Vinegars
  • Recipes
  • News
  • About 
    • Our Premium Oils & Vinegars
    • Tips on Using Oils & Vinegars
    • Who We Are
  • Shop 
    • Pre-Packaged Gift Pairings
    • Extra Virgin Olive Oils
    • Extra Virgin Olive Oil - Varietals
    • Balsamic Vinegars - Dark
    • Balsamic Vinegars - White
    • Fused Olive Oils
    • Infused Olive Oils
    • Gourmet Specialty Oils
    • Gourmet Specialty Vinegars
  • Recipes
  • News
  • About 
    • Our Premium Oils & Vinegars
    • Tips on Using Oils & Vinegars
    • Who We Are
Olive Oil & Balsamic Vinegar Recipes

Truffled Butternut Squash Trottole & Cheese

October 22, 2015

A Savory Truffle twist to Mac' and Cheese!

Ingredients:
2 Cups butternut squash peeled, cubed in 1" pieces
1 pound dry Trottole or Macaroni pasta
2 Cups shredded gruyere
2 Cups shredded white cheddar
1/2 Cup Pecorino Romano cheese
3 Cups milk
1 Cup heavy cream
1/2 Cup all-purpose flour
1 + 4 tablespoons Garlic Olive Oil
1 tablespoon Truffle Olive Oil
1 large shallot finely minced
2 teaspoons salt
fresh ground pepper to taste

Preparation:

Preheat oven to 375 degrees 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. In a large stock pot, heat the 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. Slowly pour the milk into the flour roux, whisking constantly. Add the cream and continue whisking until thickened. 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. Whisk to combine. Add all of the cheese to the bechamel, reserving 1 Cup of gruyere cheese. Stir to melt and combine. Taste for seasoning and adjust with salt and pepper if desired. Add the truffle oil, and the 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. 



Tweet Share Pin It Email

Also in Olive Oil & Balsamic Vinegar Recipes

Basil, Heirloom Tomato & Mozzarella Fresca Salad

August 10, 2016

Fresh mouthwatering heirloom tomatoes with the freshest extra virgin olive oil in the world. Absolutely spectacular!

Continue Reading

Balsamic Salmon

June 15, 2016

Dark Balsamic Vinegar brings a new dimension of flavor to your salmon!

Continue Reading

Sizzling Spicy Shrimp

June 15, 2016

This shrimp has heat! Harissa Olive Oil and Coconut Balsamic Vinegar are the perfect pair for this Sizzling Spicy Shrimp.

Continue Reading

Helpful Links
  • Customer Service FAQ's
  • Guide to Oils & Vinegars
  • About Us
Sign up for our newsletter

Sign up to get the latest on sales, new releases and more…

Location

321 N. Saint Joseph Street

Suttons Bay, MI 49682


© 2025 Olive Oil Store. Ecommerce Software by Shopify