Roasted Butternut Squash Lasagne

My sisters were feeling impulsive, and hopped a plane to Cincy, so with few hours to prepare, and a cooler forecast headed our way – I thought a lasagne would be just right. They absolutely loved this dish so much, that I was explaining steps and ingredients at the table so my sister could replicate it for a dinner party.

Unfortunately I didn’t snap a great photo of the dish, but we were 6 for dinner, and all 8 pieces were gone.

Roasted Butternut Squash Lasagne – 8 servings
3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice
3 tablespoons olive oilDSCN1497
4 cups whole milk
1 cup heavy cream
1 tablespoons dried thyme, crumbled
6 grates of fresh nutmeg
1 tablespoon minced garlic
1/2 stick (1/4 cup) unsalted butter
4 tablespoons all-purpose flour
Nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1/2 teaspoon Kosher salt

Preheat the oven to 450 degrees F.

In a large bowl, toss the squash with olive oil, salt and pepper, until coated well and spread in one layer in a roasting pan. Roast the squash for 10 minutes. Stir the squash and roast for 10 to 15 minutes more, or until tender and beginning to turn golden.

While the squash is roasting, combine the milk, cream, thyme and nutmeg in a saucepan.Heat the milk mixture over low heat 10 minutes and pour through a sieve into a large measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

Reduce oven temperature to 375 degrees F and butter a baking dish, 13 by 9 by 2 inches.

Pour 1 cup sauce mixture into baking dish, spread, lightly smashing the squash, (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they barely overlap. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta. Pour remaining sauce over the top, and sprinkle remaining 1/3 cup Parmesan over the top layer. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven according to the time of the no-boil lasagna sheets instructions (mine called for 30 minutes). Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand for 5 minutes, serve.

Happy Cooking! Bon Appetit!


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