Smoked Bucatini Squash Gratin with Comte and Chorizo Recipe

Ingredients

• 1.2 kg Ambercup squash (or Butternut), cut into large quarters
• Olive oil
• 2 cups of HICKORY smoking wood chips (soaked in water 30 minutes)
• 450 g bucatini
• 1 cup of strong chorizo cut into cubes
• 1/4 cup of butter
• 1 yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/4 cup flour
• 3 cups hot milk
• 1/2 teaspoons paprika
• 1/2 teaspoons Italian spices
• 2 pinches of nutmeg
• 200 g (about 2 cups) Comté JuraFlore cheese (12 months hazelnut and fruity), grated
• 2 cups grated Russet potatoes (wait until the end!)
• 2 cups grated sharp cheddar cheese
• Salt and pepper from the mill