Hi. I'm searching for a lasagna recipe using butternut squash. Much obliged.
Here's one Marie-Louise posted many moons ago and one I make often - it's very good. I often add some corn to it as well.
WINTER VEGETABLE LASAGNAServes 6.I pound lasagna, uncooked 2 tablespoons butter 1 large onion, diced 1 pound butternut squash, peeled & diced 2 medium carrots, peeled & diced 2 leeks (whites only), halved & sliced 1 lb. mushrooms, sliced (opt.-I use a mixture of regular & wild mushrooms) 1/4 cup pine nuts 1/2 cup golden raisins 8 oz. Provolone and/or Gruyere cheese, grated1/4 cup grated Parmesan cheeseBÉCHAMEL SAUCE:4 tbsp. butter1/4 cup flour4 cups lowfat milksalt & pepper to tastenutmeg & cayenne to tasteCook lasagna according to package directions; drain, rinse in cool water & lay noodles out on a towel in a single layer until ready to use. Preheat oven to 350º.BÉCHAMEL SAUCE: Melt the 4 tbsp. of butter in a saucepan. Stir in the flour & whisk over low heat for several minutes, until bubbling and the flour smells slightly nutty. Do not brown the roux. Slowly add the milk, whisking constantly, and continue whisking until the sauce comes to a boil. Reduce the heat & simmer for 10 minutes, or until slightly thickened, stirring occasionally. When sauce is of the desired consistency, strain it into a container & season to taste w/ salt, pepper, nutmeg & cayenne.VEGETABLE MIXTURE: Meanwhile, melt the 2 tbsp. butter in a large heavy pot over low heat. Add onion, squash, carrots, leeks & mushrooms; cover & cook until very soft. Remove from heat. Stir in the raisins and pine nuts; add some of the Béchamel & season to taste. TO ASSEMBLE & BAKE: Spray a 9x13 inch baking dish with a nonstick product. Spread a little of the Béchamel sauce over the bottom. Arrange 1/4 of the noodles, then 1/3 of the vegetable mixture, a little of the remaining sauce, and 1/3 of the Provolone/ Gruyere cheese. Repeat this twice. Top w/ the remaining noodles, pour remaining sauce over, and sprinkle top with Parmesan. Bake uncovered for 40 minutes, or until nicely browned and hot. Let rest at least 10 minutes before serving.
This is my favorite squash lasagne - it is different but delicious! It was in Gourmet a few years ago. Don't let the hazelnuts scare you!
BUTTERNUT SQUASH AND HAZELNUT LASAGNEActive time: 1 1/2 hr Start to finish: 2 1/2 hrFor squash filling1 large onion, chopped3 tablespoons unsalted butter3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces1 teaspoon minced garlic1 teaspoon salt1/4 teaspoon white pepper2 tablespoons chopped fresh flat-leaf parsley4 teaspoons chopped fresh sage1 cup hazelnuts (4 oz), toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped
Cooks' note: • Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling. Makes 6 servings.
Water is a great ingredient to cook with, it has such a neutral flavor
Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay
I like the sounds of this - on my list for cool weather - if we ever get any. ;-)
If, 2 1/2 years in, you don't control the only road linking your military airport to your headquarters, you don't control much of anything
Risottogirl and Tuck, I love the sound of these. I am saving for next year unless we get a cool spring day anytime soon. Thank you!
"The truth will set you free. But first, it will piss you off"
"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie
This is not a recipe I ordinarily would have tried, but I was making dinner for vegetarian friends last winter, and I tried this. I was amazed that it was so tasty. I loved it. The only problem I have with it is calling it lasagna. My family has certain expectations for lasagna, and this didn't fit.
My family has certain expectations for lasagna, and this didn't fit.
LOL! Why not?
Lasagna includes tomato sauce and lots of cheese. And if DS has anything to say about it, it will include meat and nothing green (like spinach) except flecks of herbs.
If I had called the squash lasagna "butternut and hazelnut casserole" I think DH and DS might have raved about it.
That's pretty funny. Maybe they are related to most of my family. Or at least from Maine. Where tomatoes are always red, eggplant is always purple and peppers are always green. And fried fish is always haddock. Period. LOL.
As much as she FUSSED about the lasagne, my mom loved it.
Well, I must admit it's my fault. Even though my family is used to eating a great variety of foods, and I grow plenty of tomatoes and peppers of various colors, I had never made anything called lasagna that wasn't the traditional (American) one.
Edited 9/23/2005 2:01 pm ET by Syb
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