#butternut squash lasagna

delishytown:

Sweet Butternut Squash Lasagna

This is delicious and healthy. Well, somewhat healthy, besides the massive amounts of cheese I used. But cheese has calcium. We all need calcium for strong bones and flavor.

This delicious lasagna was made from the last of our Butternut Squash from the vine that took over the back yard. I’m amazed how colorful the inside of this one was, compared to the last one I cooked. You can see the color difference from a squash from the same vine, same harvest day, which I photographed a month ago, which was a lighter orangey yellow. This squash I used today has been sitting on the sideboard for a month. I didn’t realize it was ripening more and more each day. When I cut this one open it was an amazing, intense deep orange inside. I’m pretty sure all that color translates to sugars developing, which translates to delectable sweetness. I saved the seeds to plant again next spring.  

Here’s how to make sweet butternut squash lasagna.

Cut a butternut squash in half. Scrape out the seeds with a spoon. Save the seeds, roast some of them, plant a few next spring. Season the cut halves with salt & pepper, and a drizzle of olive oil. Bake at 350, cut side down, 45 minutes to 1 hour.

Chop 1 small sweet onion and 1 shallot. Saute in 1 tsp butter and 2 tsp olive oil. Add a few cloves of fresh chopped garlic and cook for about 2 minutes more on low heat. Season with salt and pepper. 

Boil salted water for lasagna noodles. Cook noodles, rinse with cold water, drain and set aside.

Make a bechamel sauce by melting 1 tablespoon butter with 1 tablespoon flour. Cook these two together until the flour is just cooked, about a minute. Deglaze and whisk with stock or milk, about 1 cup. 

Scoop the cooked squash out of the shells. Discard shells. Chop the cooked squash. Mix in the onion, garlic and shallot, salt and pepper and a grating of fresh nutmeg. You could also season with a little smoked paprika here, if you want a bit of a smoky flavor.

Spread half of the squash mixture on the bottom of your buttered lasagna pan. Top that layer with some grated parmesan cheese and a little bit of the bechamel. Add a layer of noodles, a layer with fresh ricotta cheese mixed with a little fresh chopped parsley or basil, and some parmesan cheese. Add a little more of the bechamel, another layer of noodles, the other half of the cooked squash mixture, then for the very top layer as much cheese as you want and the last bit of the bechamel. I used a couple slices of provolone, about ½ cup of grated white cheddar and a big grating of parmesan. 

Bake the lasagna at 350 for an hour until it’s all bubbly and melted and  amazing. Yum!

This is my new favorite side dish for Thanksgiving, last year every bit of it was eaten, no leftovers. This is the sign of a good dish! Happy Thanksgiving everybody!