Sunday, February 7, 2010

Butternut Squash Lasagna

Okay, this one is actually quite a bit more time consuming than the other recipes I've posted up to this point, but I think you'll find that the payoff is worth it. I DEFINITELY would make sure to make the Butternut Squash puree the day before or a couple of days before you actually want to serve this meal, just so you're not having to spend all day in the kitchen. This is a great dish especially in the fall and winter. It's also from Everyday Food magazine. The original recipe calls for Acorn Squash, but we used butternut instead. I tend to like the flavor of Butternut Squash a little better than Acorn Squash.

This also is quite a bit more high-calorie than other meals I have posted. Per serving, there's about 430 calories. This recipe serves 4.


Butternut Squash Lasagna


Ingredients:
Olive oil, for baking dish
4 cups Butternut Squash Purée* (Recipe Below, following the lasagna recipe)
½ teaspoon dried rubbed sage
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
8 no-boil lasagna noodles (half of an 8-ounce package)

Directions:

1. Preheat oven to 400°. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash purée with sage, 1 ½ teaspoons salt, and ¼ teaspoon pepper. In another bowl, mix ricotta with ½ cup Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper. Set aside.

2. Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture. Layer with 2 more noodles, and spread with half the ricotta mixture. Repeat layering with remaining noodles and mixtures. Sprinkle top (ricotta mixture) with remaining ½ cup Parmesan.

3. Cover baking dish with foil; place on a rimmed baking sheet. Bake until lasagna is heated through, about 45 minutes; remove foil, and continue baking until golden on top, 20 to 25 minutes more.


*Butternut Squash Purée

Basic Butternut Squash- about 2 squash total (Cut squash in half, lengthwise, and scoop out seeds. Lay flesh side down in a roasting pan, with about an inch of water in the bottom, and roast in a 400 degree oven until the squash is soft.)
2 tablespoons butter
1 teaspoon coarse salt

1. Prepare Basic Butternut Squash. When cool enough to handle, scrape out flesh from squash halves, and transfer to a food processor (discard skin). Process until smooth.

2. In a medium saucepan, combine squash purée with 2 tablespoons butter and 1 teaspoon coarse salt.

2 comments:

Josh and Candace McCallister said...

This was really delicious. I was a little skeptical about ricotta cheese and butternut squash, but it was great! And the squash puree was perfect for Lilia.

Candace

Kelly Lawson said...

Oh good! Glad it was a hit. :)