Monday, November 23, 2009

Roasted Butternut Sqaush Lasagne Recipe

This original recipe is from Gourmet Magazine, December 1995. If you have this issue laying around, it is filled with lots of terrific recipes. I made a few changes to this recipe. Namely they use Rosemary and I use Thyme. They use no-boil lasagne sheets and I make my own. I use 4 layers of pasta and they use 3. Lastly, I like serve mine atop homemade marinara to cut the richness. Anyway you look at it this lasagne is extremely versatile, appetizer, brunch, entree, side dish, and vegetarian if they eat dairy. It takes some bit of patience as there are many steps. It will all be worth it in the end, it always is!
This part can be made hours ahead. Preheat oven to 400. Using a very sharp knife, skin then cut up a 3 lb Butternut Squash into 1/2" cubes. Put 2 Tbls Olive Oil on a sheet pan and toss the squash. Arrange single layer, S&P to taste, then bake for 15 minutes. Half way through, using a spatula, turn squash over. Remove from oven and let cool.
Add 4 Cups Whole Milk to a saucepan. Add 1 Tbl Dried Thyme. Warm over medium heat until a simmer. Take it off the heat.
Heat large saucepan empty over medium heat. Add 1/2 Stick Unsalted Butter. Add 1 Tbl Pressed Garlic and stir for 1 minute. Add 4 Tbl Flour, stirring constantly for 3 minutes. Do not let the roux brown. If the heat is too high, lower it. Using a seive, strain the warm milk right into the roux, disgard the thyme. (A little ends up in the milk, no big deal.) Cook for about 10 minutes stirring occassionally until it begin to thicken. Take off the heat.
Using a buttered lasagne dish, add 3/4 cup of the milk mixture, making a thin layer. Using a slotted spoon, NOW add squash to pan with the milk mixture.
While all of this was going on, I made my own whole wheat lasagne sheets, but I am super de duper multi talented. If you don't have time to make pasta, simply use the no-boil sheets. Preheat oven to 375. Begin layering by adding pasta to lasange dish, then 1/2 of the squash mixture. Top with 1/2 Cup Grated Parmesan Cheese. Add a layer of pasta, and the other 1/2 of the squash mixture. Again, top with 1/2 Cup Grated Parmesan Cheese. Add another layer of pasta. In a bowl beat 1 Cup Heavy Cream and a Pinch of Salt until soft peaks. Spread whipped cream over top layer of pasta and top with 1/2 Cup Grated Parmesan Cheese. Cover with foil making certain the foil doesn't touch the topping. Bake for 30 minutes. Remove foil and bake for another 10-15 minutes til golden brown. Let rest for 10 minutes. Using a serrated knife, cut into squares. Serve with Marinara. Enjoy this one. Hopefully it will become a family favorite!

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