Tuesday, October 5, 2010

Butternut Squash Lasagne

To me butternut squash is all about Fall.  I really love this kind of squash in so many different ways.  It's one of those vegetables that can be made so many different ways.  I've put it in soups, made it as a side dish, and put it in pastas.  Last night I made this lasagne and it was by far, one of my favorite ways of eating butternut squash.  The sage and thyme really give it those Fall flavors when it bakes in the oven.  I'd be happy with this kind of lasagne any day!  

Butternut Squash Lasagne {adapted from Cooking Light}

  • 2 Tbsp. butter
  • 1/4 cup flour
  • 2 1/2 cups milk
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 8 cups butternut squash, peeled and cut into 1 inch cubes
  • 1-2 Tbsp. extra virgin olive oil
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground pepper
  • 1 1/2 tsp. fresh thyme, chopped
  • 2 tsp. fresh sage, chopped {save 1/2 tsp. to sprinkle on top before baking}
  • 8 sheets cooked lasagne noodles
  • 1 cup grated fresh parmesan cheese
  • 2 cups mozzarella cheese, shredded
  • Extra virgin olive oil 
 1.  In a medium saucepan, melt butter over medium heat.   Slowly whisk in flour and let cook for 1 minute.  Add milk a little at a time, whisking constantly until all the flour mixture has absorbed.  Bring to a slight boil and let cook about 2-4 minutes or until thickened, whisking occasionally.  Add salt and pepper.  Set aside.
2.   Heat oven to 425 degrees.  Peel and chop butternut squash and add to a large bowl.  Add the olive oil, salt, pepper, thyme, and sage to the bowl. Stir to combine.  Arrange the cubed squash on a large baking sheet.  Bake for 30 minutes, stirring after 15 minutes.  
3.  While squash is cooking, cook noodles and let cool slightly on parchment paper.  
4.  Grease a 9 inch square inch baking sheet.  Spread 1/2 cup sauce on bottom of dish.  Arrange 4 noodles on top of sauce {cut noodles to fit if you want}.  Scoop half of the squash cubes on top of noodles, pour 1/2 cup sauce on top, then sprinkle with 1/2 cup parmesan and 1 cup mozzarella.    Layer the next 4 noodles, squash, 1/2 cup sauce, 1/2 cup parmesan, 1 cup mozzarella.  Sprinkle with remaining chopped sage and drizzle with a little extra virgin olive oil.  
5.  Bake at 350 degrees for 30-40 minutes or until bubbly.

here's the squash after it's been roasted...I could eat it just like this!

all layered up

just out of the oven...YUM!

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