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I recently made Butternut squash lasagne for a special dinner with HomeDecGuy.  It was so good!   I just had to share.  This is the perfect recipe for a dinner party as a main dish, or as an entree option for vegetarian guests.  It is rich, cheesy and delicious!

I searched for butternut squash recipes on the internet, and one with rosemary and garlic caught my eye at epicurious.com.  I made a few changes to the ingredients and amounts (I explain below) but you truly can’t mess this up!  Like with any other lasagne recipe, you can add or subtract ingredients  and it will still turn out great.

Roasted Butternut Squash, Rosemary and Garlic Lasagna Recipe

This is not a recipe that you can whip up in under an hour.  There is a lot of prep, pre-roasting and then putting it all together and baking.  But it is worth it!  You can do much of the work ahead of time, refrigerate and then assemble and bake when you are ready.

Here is my Butternut Squash lasagna experience!  I hope you enjoy learning about, and trying this recipe.

Best Wishes,

Susan AKA HomeDecGal

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The poor homely butternut squash. Be sure to use a good, sharp knife. It is very hard to cut.  The recipe calls for about 9 1/2 cups, or 3 pounds of squash.  I only had one squash and it yielded about 6 cups.

 

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Homely on the outside but bright and beautiful on the inside! I cut the squash into eights.

 

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Removed the seeds with a spoon.

 

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Peeled with a vegetable peeler and chopped into cubes.

 

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Isn’t this beautiful? Toss the cubed squash in oil, until coated well. The recipe calls for vegetable oil but I used one part vegetable oil and one part olive oil. Roast in the oven 10 minutes and stir. I added chopped onions at this point which was not part of the recipe, and then continue roasting another 15 minutes more.

 

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What a lovely pan of roasted butternut squash and onions! Set this aside to cool.

 

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In a sauce pan heat milk and rosemary. The recipe calls for dried, but I used fresh from my rosemary bush. This flavors the milk, the rosemary is discarded.

 

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In a large saucepan cook garlic and butter and then stir in flour to make a roux. Whisk in cream and stir until thickened. Stir in the cooked squash and season with salt and pepper.

 

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Once the squash and cream mixture is finished it can be stored in the refrigerator for a day or two ahead. This is a great idea if you are making this for a dinner party.

 

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This recipe uses the dry, no-boil lasagna sheets. Starting with the squash sauce mixture, layer sauce, lasagna sheets (not touching), sauce, parmesan cheese etc.

 

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Whip cream and salt until soft peaks form.

 

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Spread the whipped, salted cream over the top and all the way to the sides, making sure it is completely covered. Top with parmesan cheese. Cover with foil (tent if needed so it isn’t touching the cream) and bake for 30 minutes. Remove the foil and continue baking until bubbly and golden brown.

 

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The finished lasagne is out of the oven. Let it stand 5 to 10 minutes before serving.

 

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Date night at home with HomeDecGuy, dining alfresco. I added a simple, light salad on the side and a glass of Cabernet.

 

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End of summer on the patio, before the party lights come down for the winter.

 

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