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1
Remove the butternut rind and seeds.
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2
Cut the butternut flesh into 1/2-inch pieces.
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3
In a deep pot, place 6 quarts of water over medium-high heat.
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4
Add 2 tablespoons of salt and the butternut pieces.
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5
Bring to the water to a boil and boil until the butternut is completely tender, about 15-20 minutes.
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6
When the butternut is tender, drain the pot and pass the butternut flesh through a food mill.
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7
Place the butternut in a small pot over low heat.
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8
Add the butter to the pureed butternut and, using a wooden spoon, stir to form a homogenous blend, much like mashed potatoes.
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9
Salt and pepper to taste and continue stirring until the mixture is on the dry side.
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10
Add the flour to the milk and stir to dissolve some of the flour.
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11
Add the milk mixture to the butternut and continue mixing until the butternut is somewhat stiff and difficult to mix.
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12
Remove the butternut from the heat and allow to come to room temperature.
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13
Preheat the oven to 300 degrees F.
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14
When the butternut is at room temperature, add the egg yolks and the cheese, stirring until the mixture is well combined.
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15
Spoon the butternut mixture into a round, lightly-buttered 10-inch casserole dish.
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16
Bake until lightly browned, about 40 minutes.
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17
Remove from the oven and serve immediately.
