Roasted Butternut Squash Lasagna
Just that title makes me hungry for another helping!
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Back to the recipe. I was already planning on making a butternut squash lasagna before this whole Food&Wine thing started up. So I did a little searching and found a recipe for Roasted Butternut Squash with Sage, pureed it, and used it as part of my lasagna. Perfection. The base recipe for the lasagna came from My Kitchen Addiction– go visit now, you’ll love her!
These pictures are just oozing fall, aren’t they?
The lasagna layers go like this:
-pureed butternut squash with sage
-sage infused cream sauce
-fresh mozzarella
-noodles
I even managed to make it a somewhat healthy. The cream sauce is made with fat free milk, and butternut squash has got to be a superfood or something. One sixth of the recipe is 6 WW points, which isn’t too bad for a lasagna. Just one of many fall dishes (and F&W dishes) to come.
PS- You can still make this if you don’t feel like roasting your squash. You can get squash puree in the freezer section or get frozen cubes of squash as a shortcut. I totally recommend the real thing, though, just sayin’.
Roasted Butternut Squash Lasagna
inspired by My Kitchen Addiction
1 batch Roasted Butternut Squash with Sage (recipe follows)
2 tablespoons unsalted butter
4 fresh sage leaves, finely chopped2
2tablespoons flour
1 1/2 cups milk (I used skim)
1 ounce Romano cheese (you can sub Parmesan if you like), grated, divided in half
Kosher salt (to taste)
Freshly ground black pepper (to taste)
Freshly ground nutmeg (to taste)
8 lasagna noodles (I use the no-bake type, but cook ahead of time if the package calls for it)4
1 1/2 cups milk (I used skim)
1 ounce Romano cheese (you can sub Parmesan if you like), grated, divided in half
Kosher salt (to taste)
Freshly ground black pepper (to taste)
Freshly ground nutmeg (to taste)
8 lasagna noodles (I use the no-bake type, but cook ahead of time if the package calls for it)4
4 ounces fresh mozzarella cheese, shredded
Preheat the oven to 375.
In a food processor, puree the butternut squash and sage mixture. Add water, as needed, until smooth. Set aside.
In a small saucepan over medium heat, melt the butter. Add the sage and flour, and stir until bubbling. Slowly and stirring constantly, pour in the milk. Bring the mixture to a boil. Turn of the heat and add 1/2 oz Romano cheese and season to taste with salt, pepper and nutmeg.
In an 8×8 square baking dish, spread a bit of squash puree. Top with a layer of sauce, a layer of mozzarella, and a layer of noodles. Repeat the layers three times. Top the final noodles with the remaining sauce and mozzarella cheese (no squash layer). Sprinkle the remaining 1/2 oz Romano cheese. Bake for about 30 minutes until the cheese on top is brown in spots. Top with minced sage and serve.
Roasted Butternut Squash with Sage
from Food&Wine
One 3-pound butternut squash-peeled, seeded and cut into 1-inch dice
2 tablespoons extra-virgin olive oil
12 sage leaves
Kosher salt and freshly ground pepper
Preheat the oven to 425°. In a large bowl, toss the butternut squash with the olive oil and sage and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once half-way through. Transfer to a bowl and serve.
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This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.
This looks lovely! I’m not sure how my husband will like it, but he’ll definitely have to try it because I’m making it next time I get some butternut squash!
Yum. I adore butternut squash. Such a creative use for it :o)
Tim may be willing to eat butternut squash this way!
I’m so ready for fall! This lasagna sounds like the ultimate fall comfort food!
Oh my goodness, that looks fantastic! I’m definitely going to have to try this!
Your roasted butternut squash lasagna looks fabulous. I’m totally craving some butternut squash again now.. I’ll definitely have to make a pan of lasagna!
that looks great. can’t wait to try it.
jacquieastemborski AT comcast DOT net
This looks AMAZING!!!
Just made it a few nights ago, and have been eating it for lunch and dinner since! The sage adds such a delightful flavor to the squash. SOOO MUCH YUM!
This sounds wonderful! I have a question. You post this on the page “Adventures in Freezer Cooking.” Do you do cook it before you freeze it, or assemble it and don’t cook it. Once you take it out of the freezer, how do you prepare it? Thanks!
Annie- just assemble fully and do not bake before freezing. You can let it defrost in the refrigerator the night before and bake as directed, just cover with foil and add a little extra time to compensate for the lasagna being a bit cooler than if you’d baked it right away.
Awesome! Thanks.
I just made this. Came out looking just like the picture, and the taste was AMAZING!
I have made this twice now. It’s SO delicious! I wouldn’t change one thing about the recipe. I would, however, make butternut squash a bit easier to peel and chop! But it’s sooooo worth the hard work in the end 🙂
Clarification: the recipe is easy! It’s the butternut squash you have to arm wrestle!
Quick question – maybe I’m just slow, but, how many noodles are you using for each layer? Do you cut them to fit the 8×8 pan or do you just fold them over? Thanks!
Shereen- I am not too exact with it, you might use more or less than 8 and you can break them to fit the pan if you like.
I made this last night for Christmas Eve dinner & it was a huge hit! I roasted and puréed the squash the day before, and then I assembled with no boil noodles about 5 hours before I cooked it. Turned out perfectly!
I am going to fill ravioli with the butternut squash-purree. I am so excited to try it!
That sounds like a great idea!
Thanks for the inspiration. I made this recipe the other night and added in some Italian sausage and portabellas. Turned out so good, and was a great way to use up my abundance of butternut squash puree.