Butternut Squash Lasagna Recipe

Puréed squash and a creamy white sauce are the heart of our butternut squash lasagna recipe. It's the ultimate fall comfort food.


| October/November 2010


Who says lasagna has to be made with a red sauce? This butternut squash lasagna recipe challenges the popular notion by substituting puréed squash for tomatoes and using a creamy white béchamel sauce in place of a red sauce.

Ingredients: 

1 tbsp olive oil
1 (1 1/2- to 2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
1/4 cup butter
1/3 cup all-purpose flour
4 cups whole milk
Pinch of nutmeg
12 no-boil lasagna noodles
2 1/2 cups shredded mozzarella cheese
1/3 cup Parmesan cheese, grated
 

Instructions:  

Heat oil in a heavy, large skillet over medium heat. Add the cubed squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet, cover, and simmer over medium heat until the squash is tender, about 20 minutes. Transfer the squash to a mixing bowl or food processor and mash. Season the squash purée to taste with more salt and pepper.

Melt the butter in a medium-size saucepan over medium heat. Add flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a low boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Add the nutmeg. Season the sauce with salt and pepper to taste.





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