My obsession with finding new squash recipes this fall started with this:
It created a need in me to find all sorts of new and different squash recipes to try. I stumbled upon this recipe originally in Mother Earth News. I tweaked the original.
What you'll need (the original - my changes are bolded below):
1 tbs olive oil
1 (11⁄2- to 2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
1/4 cup butter
1/3 cup all-purpose flour
4 cups whole milk
Pinch of nutmeg
12 no-boil lasagna noodles
2 1/2 cups shredded mozzarella cheese
1/3 cup Parmesan cheese, grated
Heat olive oil in a skillet over medium heat. Saute 1 diced shallot and then add cubed squash, toss to coat and season with salt and pepper.
Pour the water into the skillet, cover and simmer over medium heat until the squash is tender, about 20 minutes.
Transfer the squash to a mixing bowl or food processor and mash. Season the squash purée to taste with more salt and pepper.
Melt the butter in a medium-size saucepan over medium heat. Add flour and whisk for 1 minute. Gradually whisk in 1/2 cup white wine and 3 1/2 cups of milk. Bring to a low boil over medium- high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Add the nutmeg. Season the sauce with salt and pepper to taste.
Preheat the oven to 375 degrees Fahrenheit. Lightly butter a 13-by-9-by-2- inch
glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Cover the bottom of pan with one layer of lasagna noodles. Spread half of the squash purée over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered only by white sauce.
Tightly cover the baking dish with foil and bake for 40 minutes.
My helpers were trying to get into the cheese while waiting for the next step. They were not impressed when I moved it out of reach after taking this picture.
Remove cover, sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna and continue baking until the sauce bubbles and the top is golden, about 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
Ooey gooey deliciousness.
So, if you find yourself in the same conundrum I’m in (with lots and lots of squash), I’d suggest giving this a whirl. I think buttercup could also be substituted for the butternut for just as delicious a meal.