The flavour combination of Sage and Butternut Squash is reminiscent of all that is good in the fall on a scenic sunny walk through a grove of hard-wood trees on a bed of freshly fallen leaves.
- 2 leeks or onions, roughly chopped
- 1 T olive oil
- 1 1/2 tsp salt
- 3/4 tsp freshly ground pepper
- 1 medium butternut squash, cut in half and seeded
- 3 cups rice milk or milk of choice
- 1/4 cup flour
- 1 handful fresh sage leaves, chopped
- 1 cup fresh grated Parmesan cheese
- 1 large bunch spinach, de-stemmed
- 1 package lasagna noodles
Preheat oven to 425 degrees.
In a large bowl, toss the oil with the onion or leek and a sprinkle of salt and ground pepper. Place onions/leeks in a baking dish at one end. Place the squash halves cut-side up on the other side of the baking dish and sprinkle with black pepper and a little salt. Cover with parchment paper, then aluminum foil. After 30 minutes, reduce oven temperature to 375. Roast for another 15 minutes or until squash is tender and onions are browned. Remove the foil and paper during the last 15 minutes to aid in browning process, and at that time, stir the onions.
Meanwhile, in a deep pot, heat the milk on medium-high, reserve 1 cup of milk in a jar with a lid, add flour to the jar and shake well. Add mixture and heat to a full boil, stirring constantly. Boil for 1 minute. Remove from heat and stir in sage, Parmesan cheese, salt and pepper.
When vegetables are done, scrape squash from its skin into food processor along with the onions or leeks. Puree until smooth.
In a small baking dish or lasagna pan, spoon 1/2 cup of white sauce to cover the bottom. Arrange a single layer of lasagna noodles over top. Evenly spread 1 cup of squash purée over the noodles, then a generous layer of spinach. Repeat layers of noodles, squash purée and spinach, ending in a top layer of noodles. Pour over the remaining white sauce over the entire dish and sprinkle with more Parmesan.
Cover lasagna with parchment paper and aluminum foil. Place on a cookie sheet to catch any spills during baking. Bake covered for 30 minutes. Remove cover and continue to bake for 15 minutes more until hot and bubbly. Let stand 10 minutes before serving to set.
Serve along side a pile of lightly steamed green beans, sautéed mushrooms and perhaps a glass or your favorite red.
ACORN SQUASH LASAGNA
Adapted from Martha Stewart (http://www.marthastewart.com)
Tired of your usual lasagna? Try this fall spin on this favorite dish!
- Olive oil, for baking dish
- 4 cups pureed acorn squash (roast and puree without skin)
- ½ tsp 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
Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash puree with sage, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In another bowl, mix ricotta with 1/2 cup Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
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 1/2 cup Parmesan.
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.
also see: Butternut Squash Lasagna