Saturday, October 22, 2011

Butternut Squash Lasagna

The end of my CSA with Stillman's Farm happened weeks ago.  It was sad to go to City Hall one last time for my pick-up.  I'll miss my CSA!
But our last pickup was crazy!  We got an insane amount of produce! Check this out!
In the last pickup: 
1 Sugar Pumpkin, 2 Butternut Squashes, 1 Lettuce, 1 Enormous bag of potatoes, Radishes, Arugula, Kale, Pears, Green Peppers, Corn, Tomatoes and a Giant bag of Apples.

With all the squash, I knew I had to make one of my favorite GO-TO recipes.  Ironically, Meghan made it around the same time as me (but has blogged about it much sooner!) I made Giada's Butternut Squash Lasagna.  I changed some of this recipe by making my béchamel sauce a bit healthier- using fat free milk.  But I probably used more cheese then her so don't think it's too healthy! The other big change I made was roasting the squash instead of boiling it.  I love the taste of roasted vegetables. However, it's a delicious vegetarian pasta dish that we absolutely love.  So if you are looking to do something fun with butternut squash, make this recipe.  It has a bunch of steps and takes a bit of time, but it is easy to make and delicious to eat!


  • Butternut Squash Lasagna
  • Inspired by Giada
  • Ingredients:
  • 1 tablespoon olive oil
  • 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 1/2 cups skim milk
  • 3/4 cup (lightly packed) fresh basil leaves
  • 12 no-boil lasagna noodles
  • 2 1/2 cups shredded whole-milk mozzarella cheese
  • 1/3 cup grated Parmesan
  • Instructions:
Put squash on a baking sheet.  Pour the oil on top, sprinkle with salt and pepper and mix with your hands until well combined.  Cook at 400 degrees for 30-40 minutes or until squash is roasted. 
Cool slightly and then transfer the squash to a food processor and blend until smooth. Season the squash puree, to taste, with more salt and pepper. Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. 
Cool slightly. Transfer half of the sauce to a blender. Add the basil and blend until smooth. 
Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and lower oven to 375 degrees F. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. 
Sprinkle with 1/2 cup of mozzarella cheese. 
Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
Then slice up and ENJOY!
What's your favorite thing to make with butternut squash?

20 comments:

  1. Oooooh, that looks delicious! I wish I belonged to a CSA, I'd probably be forced to be creative in the kitchen. I love roasted butternut squash mixed with cranberries. Nice fall/thanksgiving flavors!

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  2. I'm sad to see your CSA go too! And pretty please, one of these days we need to cook for each other because I really want some of this lasagna!

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  3. That looks sooo good. My fave is butternut squash pizza

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  4. Oooo, I think I would love this lasagna! I'm a butternut squash addict this time of year :)

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  5. I had butternut squash on a pizza today with parmesan (I think?) and balsamic. It was awesome. However, I didn't make it!

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  6. mmmm, this looks absolutely amazing! I just made a butternut squash mac & cheese, and it definitely convinced me that you can't go wrong combining butternut squash with pasta and cheese!!

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  7. Yum! This looks so rich and flavorful. Butternut squash lasagna is one of my favorite fall dishes.

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  8. This is one of my favorite dishes (in fact, I could probably eat butternut squash every day). Love the basil in the sauce!

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  9. Yum, butternut squash always makes me happy and this looks like the perfect way to enjoy it!

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  10. We can hang out this week if you bring THIS. ;)

    Looks and sounds delicious! I had béchamel sauce on squash last night (at a restaurant) but I have to say that I don't think I really knew what béchamel sauce was until I read your post. My mom usually made lasagna with a ricotta based mixture. Anyway, the entire recipe sounds amazing. Thanks for another vegetarian dinner idea!

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  11. I loved this dish so much. I think it's time to make it again since the last time I made it, it ended up being 85 degrees out! :)

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  12. I licked my computer screen - is that weird?
    This looks amazing - I always "junk" up my lasagna with other things; but I love the simplicity of the squash here!

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  13. Adam doesn't like pumpkin (except for these pumpkin muffins full of chocolate chips and peanut butter chips) so I haven't had anything with squash this season at all!! I know he'd complain if I made it but maybe it's time to expand his horizon. Adding it to our menu next week. We'll see how it goes... ;)

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  14. oh man, i love butternut squash, and this lasagna looks heavenly! i made one last year with kale and a goat cheese sauce... that i should repeat :)

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  15. YUMMM! I wasn't very hungry before, but now I am, and it's only 10AM.

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  16. I've been roasting up a storm of butternut squash! recently I made a soup. But this lasagna looks even better.

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  17. you make the complicated work look more easy..:D
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  18. i was going to comment on your NYC post, but I got sidetracked when I saw this recipe...I want it! I need to get all the ingredients this weekend

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