This just feels weird. It’s almost as though we’ve decided to “take a break” from each other. You know that awkward stage of a relationship, right? I have so much I want to tell you, but we’re taking a break so I’m just going to keep it all inside. So here it is . . . the recipe and just the recipe. The first in my series I’m affectionately calling “Catching Up on the Backlog” – catchy, I know.
Even though my SoCal weather won’t cooperate, I am determined to remain delusional and cook as though it really is fall. This lovely Butternut Squash, Rosemary & Garlic Lasagna was a little time consuming, but so worth the effort. To start with I peeled, seeded, and chopped one medium butternut squash. I then tossed it with a little olive oil and roasted it for about 25 minutes in a 450 degree oven.
While my squash was roasting, I brought some milk and dried rosemary to a simmer in a saucepan. I let it simmer for about 10 minutes and then strained the rosemary out.
Then, in a skillet I sauteed a bit of garlic in some butter. I added in some flour, and cooked the roux for about 3 minutes.
After that, I poured in the heated milk and simmered for about 10 minutes, whisking the whole time, until the sauce thickened. Then I stirred in the roasted squash and seasoned with salt and pepper.
Then the assembling fun began. I poured a little of the sauce in the bottom of a 9×13 pan. I covered that with 3 lasagna noodles. I spread more sauce over that and sprinkled with parmesan. I repeated this layering one more time, beginning and ending with pasta.
With my electric mixer, I beat some heavy cream with some salt just until it formed soft peaks. I spread that cream over the last pasta layer and then sprinkled the last of the parmesan over.
I had turned down my oven temp after roasting the squash. I put the lasagna, covered loosely with foil, in the 375 degree oven, and baked for about 30 minutes. I removed the foil and baked another 10 minutes. Then I let it sit for about 5 minutes before serving.
An absolute perfect taste of fall!
Here’s the complete recipe for Butternut Squash , Rosemary & Garlic Lasagna.
Want to explore more squash recipes? Have fun browsing through these:Roasted Butternut Squash and Sage Mac & Cheese (acedarspoon.com) Roasted Butternut Squash and Ricotta Pizza with Caramelized Onions and Balsamic Glaze (girleatsgreens.com)
Ah-Mazing Forbidden Rice n Butternut Squash (veganva.wordpress.com)
Roasted Butternut Squash and Goat’s Cheese Risotto (confuzzledom.wordpress.com)
Roasted Stuffed Butternut Squash (sweetenoughthanks.wordpress.com)