In a medium heat saucepan, cook the vegetable oil and flour.
Add the garlic, the paprika and the bay leaf. Season with salt.
Add milk all at once and whisk continuously for one minute. Whisk it gently, otherwise the bechamel will be elastic.
When the bechamel becomes thicker, add the butternut squash puree, the cream cheese and the cacciocavallo cheese. Stir over medium-low heat until it is smooth and the cheese is melted. Pour into a large baking dish and broil it about 5 minutes to lightly brown the dip.
Serve with croutons or with your desire dishes.
