Recipe Archives->Pasta Lasagna->L Butternut Squash 01

Butternut Squash Lasagna
Serves 8.

1 large butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 tablespoon olive oil
1 tablespoon maple syrup
1 teaspoon sea salt
3/4 cup golden raisins
3/4 cup pine nuts, toasted for about 3 minutes at 350 degrees
1 tablespoon fresh sage, chopped

1 teaspoon minced garlic
3 tablespoons unsalted butter
5 tablespoons white whole wheat flour
5 cups milk
1 teaspoon salt
1 pinch cayenne pepper

8 ounces (about 2 cups) grated fresh (if available) mozzarella
3 ounces (about 3/4 cup) finely grated Parmesan cheese
12 fresh pasta sheets (you can use no boil pasta sheets, but they will
work better if you are using sauce)

Preheat oven to 400 degrees. Toss squash in olive oil, maple syrup,
and salt and roast on a baking sheet for 30 minutes, or until squash
is lightly browned and tender.

Turn oven to 350 degrees. Remove squash, dump in a bowl and gently
toss with raisins and pine nuts. Saute garlic in butter in a 3-quart
saucepan over medium low heat, for 1 minute. Whisk in flour and
cook roux, whisking, 3 minutes. Add milk in a stream, whisking.
Bring to a boil, whisking constantly, then reduce heat and simmer,
whisking occasionally, for 10 minutes. Stir in salt and cayenne and
remove from heat. Mix cheeses together. In a buttered 13-inch by
9-inch baking dish spread 2/3 cup sauce and cover with pasta sheets.
Spread with 2/3 cup sauce and one third of filling, then sprinkle
with 1/2 cup cheese. Repeat layering 2 more times.  Top with remaining
3 pasta sheets, remaining sauce, and remaining cheese.  Cover baking
dish with foil and bake lasagna in middle of oven 30 minutes.  Remove
foil and bake until golden and bubbling, 10 to 15 minutes more.
Always let lasagna sit for 15 to 20 minutes before serving.

Printable version: l-butternut-squash01.txt.