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Wednesday, October 17, 2012

Butternut Squash Lasagna

My husband loves squash. Loves loves loves. I, on the other hand, never was much of a squash eater. We never really had it growing up. I was first introduced to this recipe at a friend's house. It was then that squash and I began our beautiful relationship. This recipe is pretty easy and very delicious. It's vegetarian, so it would be great for non-meat eating company, but it satisfies the carnivores as well- even my grew-up-on-a-cattle-farm, 6'5" Hunky Husband doesn't complain about the lack of meat.

Butternut Squash Lasagna A Little Wife
3 lbs butternut squash, halved
3 Tbs vegetable oil
1/2 tsp salt

1/4 c unsalted butter
2 Tbs minced garlic
1/4 c flour
2 c heavy cream
2 c milk (whole is preferred, but anything would work)
9 no-cook lasagna noodles
1 1/3 c Parmesan cheese

Preheat oven to 450 degrees F. Brush squash with oil and sprinkle with salt.

Roast on greased baking sheet until flesh is soft (about 45-50 minutes. Let cool for 15 minutes.

Scoop flesh into a bowl and set aside.

Heat butter in sauce pan. Stir in garlic. Stir in flour and cook 3 minutes. It will look pretty lumpy, like this:

Whisk in the milk and cream until smooth.

Bring to a simmer for 10 minutes. Stir in squash.

Reduce oven temperature to 370 degrees F. Pour 1 cup squash mixture into a greased 9x13 pan.

Layer as follows: 3 noodles, squash, Parmesan cheese, noodles, squash, cheese, noodles, cheese.

Cover with foil, bake 30 minutes.

Once again, I'm a little too slow with taking pictures....

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