400g / 14 ounces butternut squash
olive oil, for drizzling
1 pound pasta
2 to 3 garlic gloves, minced
80g / 5 tablespoons unsalted butter
2 1/2 tablespoons flour
250ml / 1 cup heavy whipping cream
250ml / 1 cup stock (vegetable or chicken)
340g / 12 ounces (3 cups) Gruyère Cheese, shredded & divided
55g / 2 ounces fresh dill weed, chopped and divided
Season salt, pepper
200g / 7 ounces Connemara Smokehouse Organic Smoked Salmon, cut into squares
Preheat your oven to 200°C. Cut off the top of the butternut squash and cut in half lengthwise. Remove the seeds and membranes, set on your baking sheet, drizzle the inside with olive oil and sprinkle with salt. Bake for 10 to 15 minutes until slightly softened. Let cool.
Meanwhile, cook the pasta according to packing instructions but finish cooking a minute earlier. Drain and set aside.
Peel the butternut squash and cut into 1/2-inch cubes.
Preheat a saucepan over medium heat, add butter and let melt, add garlic and sauté for one minute. Add the flour and mix until well blended; add cream and broth, continue cooking and stirring until smooth and thickened.
Add 2 cups of the cheese and about 2/3 of the dill and stir until well combined.
*Season to taste but be careful with the salt.
In a casserole dish, add the butternut squash, pasta, smoked salmon, Gruyère sauce and mix well, sprinkle the remaining cheese over the top and bake for 30 minutes.
Remove from the oven and sprinkle with remaining dill before serving.
If the pasta gets sticky rinse under running water.
The salmon adds a lot of saltiness to the dish, keep in mind while seasoning the sauce.