I love squash. Almost any kind, really. Acorn... Gold Nugget... Butternut...
Squash is just good.
Though I love it roasted, and mashed with a little butter, up until a few weeks ago my favorite way to eat squash was in a Baked Squash Gratin. Then I found a recipe for Butternut Squash Lasagna (with bechamel sauce and lots of cheese) and knew I had to try it. Since hardly anyone in my household eats squash I didn't want to waste an entire pan on myself. My friend Julie's birthday was a couple of weeks ago, so I made some to share at her lunch celebration. It was a big success!
Anyways... here's my version!
Butternut Squash Lasagna
3# Squash - peeled, seeded, 1/2 in. slices (I used a package of pre-cut squash from Costco)
Salt & Pepper
1/2 c butter
1/2 c flour
1 garlic, roasted
5 c milk
1/2 t nutmeg
1 T rosemary
1/2 t crushed red pepper flakes
10 lasagna noodles
2 c Parmesan Cheese
Prepare noodles according to package directions. Preheat oven to 425 degrees. Arrange squash in a single layer on cookie sheet. Sprinkle with salt & pepper, then drizzle with oil. Roast until tender - about 25 minutes.
In a large saucepan melt butter, then whisk in flour. Over medium heat cook until smooth and bubbly (about 2 minutes) while whisking constantly. Squeeze in roasted garlic, nutmeg, rosemary, crushed red pepper, and add salt and black pepper - whisk to combine. Pour milk in and cook over medium-high, whisking occasionally until thickened into a sauce. Stir in half of the Parmesan cheese and the cooked squash.
For a chunky lasagna, leave the sauce "as is". If you prefer a smoother mixture use an immersion blender or potato masher to break up the chunks of squash and garlic.
Reduce oven temp to 375. Arrange 4 noodles in a layer on the bottom of the pan, spread the sauce mixture all over, and sprinkle with cheese. Continue layering until done. Sprinkle more cheese on top. Cover with foil. Bake for 35 to 40 mins. Uncover and cook till golden brown.