Butternut Squash Lasagna Barefoot Contessa Food

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BUTTERNUT SQUASH LASAGNA



Butternut Squash Lasagna image

Lasagna, with its delicious layers, can take a while to put together, but it's always worth it! This warm vegetarian version is a comfy dinner any day of the week.

Provided by rachaefia

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 12

Number Of Ingredients 16

1 butternut squash, halved and seeded
1 tablespoon olive oil, divided, or as needed
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon minced garlic
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
7 cups milk, divided
½ cup cornstarch
2 cups grated Parmesan cheese, divided
1 tablespoon honey
¼ teaspoon ground nutmeg
4 fresh sage leaves, shredded, or to taste
salt and ground black pepper to taste
1 (16 ounce) package lasagna noodles
¼ teaspoon minced fresh ginger
2 cups shredded mozzarella cheese

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Place squash, cut-side up, on the prepared baking sheet. Cover squash with aluminum foil.
  • Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.
  • Heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. Remove skillet from heat.
  • Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes. Add spinach to onion; cook until spinach is heated through, 3 to 5 minutes. Remove skillet from heat.
  • Heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk. Bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes; remove pot from heat.
  • Whisk 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. Cover pot with a lid and keep warm over low heat.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Reduce oven temperature to 375 degrees F (190 degrees C).
  • Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. Stir ginger, salt, and pepper into mashed butternut squash.
  • Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup Parmesan cheese, respectively. Cover dish with aluminum foil and place dish on a baking sheet.
  • Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned, about 15 more minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 399.7 calories, Carbohydrate 53.8 g, Cholesterol 35.2 mg, Fat 11.9 g, Fiber 4.1 g, Protein 21.8 g, SaturatedFat 6.4 g, Sodium 403.6 mg, Sugar 12.4 g

ROASTED BUTTERNUT SQUASH LASAGNA



Roasted Butternut Squash Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

1 butternut squash, peeled and cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
Kosher salt
1 onion, halved and sliced
2 tablespoons unsalted butter
10 sage leaves
1/4 cup all-purpose flour
4 cups whole milk
Pinch of freshly grated nutmeg
Unsalted butter, for the baking dish
1 cup grated fontina cheese (about 4 ounces)
1 cup grated low-moisture mozzarella cheese (about 4 ounces)
1 cup grated parmesan cheese (about 4 ounces)
1 tablespoon all-purpose flour
9 no-boil lasagna noodles

Steps:

  • Make the vegetables: Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with salt. Toss the onion with the remaining 1 tablespoon olive oil on a separate baking sheet; season with salt. Roast, rotating the baking sheets once, until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.
  • Meanwhile, make the bechamel: Melt the butter in a medium saucepan over medium heat. Add the sage and cook 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg.
  • Assemble the lasagna: Butter a 9-by-13-inch baking dish. Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping. Evenly coat the bottom of the dish with 1/2 cup of the bechamel. Lay 3 noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese.
  • Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving.

BUTTERNUT SQUASH LASAGNA



Butternut Squash Lasagna image

Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.

Provided by Giada De Laurentiis

Categories     cheese,christmas,comfort food,dinner,thanksgiving,vegetables,vegetarian

Time 1h55m

Yield 8 - 10 servings

Number Of Ingredients 13

1 Tbsp olive oil
1 (1 ½ to 2-lb) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
½ cup water
3 amaretti cookies, crumbled
¼ cup butter
¼ cup all-purpose flour
3 ½ cups whole milk
1 pinch nutmeg
¾ cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 ½ cups shredded whole-milk mozzarella cheese
⅓ cup grated Parmesan

Steps:

  • Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
  • Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
  • Position the rack in the center of the oven and preheat to 375ºF.
  • Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
  • Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CARAMELIZED BUTTERNUT SQUASH



Caramelized Butternut Squash image

Brown sugar enhances the natural sweetness in Ina Garten's Caramelized Butternut Squash recipe, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 5

2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

BUTTERNUT SQUASH LASAGNA



Butternut Squash Lasagna image

Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 13

1 tablespoon 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
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan

Steps:

  • Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
  • Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
  • Position the rack in the center of the oven and preheat to 375 degrees F.
  • Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
  • Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

SKILLET LASAGNA WITH BUTTERNUT SQUASH



Skillet Lasagna with Butternut Squash image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 12-ounce package frozen chopped butternut or winter squash, thawed
1 cup part-skim ricotta cheese
1 cup grated parmesan and/or pecorino romano cheese (about 2 ounces)
1 teaspoon chopped fresh rosemary
Pinch of freshly grated nutmeg
2 cups jarred marinara sauce
1/2 cup chopped fresh basil
6 no-boil lasagna noodles
2 cups shredded part-skim mozzarella (about 8 ounces)

Steps:

  • Combine the squash, ricotta, 3/4 cup parmesan, the rosemary and nutmeg in a medium bowl. In another bowl, combine the marinara sauce and basil.
  • Spread 1/2 cup of the marinara in a large nonstick skillet. Cover with 2 lasagna noodles. Spread half of the ricotta mixture on top of the noodles, then sprinkle with one-third of the mozzarella. Add another layer of noodles, the remaining ricotta mixture, 1 cup marinara and half of the remaining mozzarella. Top with the remaining 2 noodles, then the remaining marinara and mozzarella. Sprinkle with the remaining 1/4 cup parmesan.
  • Cover and cook over medium-low heat until the pasta is tender and the cheese is melted, about 20 minutes. (Check halfway through: If the edges seem dry, add up to 1/2 cup water.) Let rest 5 minutes before serving.

LASAGNA OF ROASTED BUTTERNUT SQUASH



Lasagna of Roasted Butternut Squash image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 26

2 large butternut squash, about 3 to 5 pounds
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh sage leaves
1 tablespoon Fennel and Cinnamon Spice Blend, recipe follows
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon freshly grated nutmeg
2 cups ricotta cheese (or a 15-ounce container)
1 cup freshly grated Parmesan
2 large eggs
1 pound dried lasagna sheets (about 24 sheets), each 6 1/2 by 3 inches
Extra-virgin olive oil
2 quarts whole milk
6 tablespoons unsalted butter
1 tablespoon sage, minced
2 teaspoons minced garlic
1/2 cup all-purpose flour
2 teaspoons salt
Freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
Butter, for dish
1 pound mozzarella, grated
1 cup freshly grated Parmesan
3 tablespoons fennel seeds
2 teaspoons ground cinnamon
Salt

Steps:

  • To assemble the lasagna:
  • Preheat the oven to 400 degrees F.
  • Using a vegetable peeler, remove the squash's hard shell. Trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board. Cut the squash in half lengthwise. Scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. Line a baking sheet with aluminum foil. In a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper. Spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice. Remove the squash from the oven and puree in a food processor with fresh nutmeg.
  • In a large bowl, mix the squash puree, ricotta, Parmesan, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and refrigerate the mixture until ready to use.
  • In a large pot of boiling, salted water, cook the lasagna sheets until al dente. Drain the sheets and spread them on a baking sheet. Drizzle them lightly with oil and set aside.
  • Prepare the sauce: In a large saucepan, bring the milk to a slow simmer over medium heat. In a large pot, melt the butter over medium-low heat. Add the sage and garlic to the butter, cook for 30 seconds, then add the flour and stir. Add about 3 cups of the milk, and whisk vigorously to prevent lumps. Bring to a boil, while whisking continuously. Add the remaining milk and whisk again. Add the salt, pepper, and nutmeg. Adjust the heat to low to maintain a slow simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently. Remove the saucepan from the heat. Makes about 8 cups.
  • Preheat the oven to 375 degrees F.
  • Butter a 9 by 13-inch baking dish. Spoon a ladle of bechamel into the dish and spread to coat the bottom. Place a single layer of lasagna sheets on top of the bechamel. Spread some of the squash mixture evenly over the lasagna sheets and sprinkle about 2 tablespoons of mozzarella cheese and 1 tablespoon of grated Parmesan on top. Repeat this step until all ingredients are used, starting with 2 to 3 ladles of bechamel for each layer. Keep building the layers until the pan is full to about 1/4-inch from the top. Finish with cheese and sauce directly over the noodles. Bake in the middle of the oven for about 1 hour. Remove the cover, and continue cooking for another 15 minutes until golden brown and bubbling. Allow lasagna to rest before slicing. Serve warm.
  • Grind fennel with mortar and pestle. Add the cinnamon and salt and continue grinding. Or grind in spice grinder for a rough grind.

BAREFOOT CONTESSA'S LASAGNA



Barefoot Contessa's Lasagna image

Make and share this Barefoot Contessa's Lasagna recipe from Food.com.

Provided by cookinginmarin

Categories     One Dish Meal

Time 1h

Yield 1 Lasagna, 8-10 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 lbs hot Italian sausage, casings removed
1 (28 ounce) can crushed tomatoes in puree
1 (6 ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaf
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
1/2 lb lasagna noodle
15 ounces ricotta cheese
3 -4 ounces creamy goat cheese, crumbled
1 cup grated parmesan cheese, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 lb fresh mozzarella cheese, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste.
  • Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
  • In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
  • Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan.
  • Bake for 30 minutes, until the sauce is bubbling.

BUTTERNUT SQUASH LASAGNA



Butternut Squash Lasagna image

This recipe is courtesy of Giada De Laurentiis. It's especially popular with vegetarian guests... but a hit with carnivores too. There's no red sauce... it's entirely different from traditional lasagna... but oh so good! Cook's Note:The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.

Provided by Seamouse

Categories     One Dish Meal

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 1/2-2 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
1 pinch nutmeg
3/4 cup lightly packed fresh basil leaf
12 no-boil lasagna noodles
2 1/2 cups shredded whole milk mozzarella
1/3 cup grated parmesan cheese

Steps:

  • Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
  • Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
  • Position the rack in the center of the oven and preheat to 375 degrees F.
  • Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
  • Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Nutrition Facts : Calories 321.8, Fat 20.4, SaturatedFat 11.4, Cholesterol 72.3, Sodium 522.1, Carbohydrate 21.4, Fiber 2, Sugar 9, Protein 14.7

BUTTERNUT SQUASH LASAGNA



Butternut Squash Lasagna image

This rich, creamy, unusual lasagna will be a hit on your table. :) The time taken to put it together is well-worth it!

Provided by Julesong

Categories     Lunch/Snacks

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 18

12 lasagna noodles
1 large butternut squash, about 3 lbs
2 tablespoons olive oil, divided
1/2 teaspoon salt
3 tablespoons butter, divided
2 cups chopped yellow onions (1 extra large onion)
1 1/2 lbs swiss chard, chopped,tough stems discarded
1/4 teaspoon salt
1/3 cup flour
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme
1/4 teaspoon ground dried sage
4 cups milk (2% is fine)
3/4 cup grated parmesan cheese
1 cup grated mozzarella cheese
4 tablespoons chopped green onions

Steps:

  • Take the butternut squash and peel, seed, and cut it into 1/2-inch chunks.
  • Cook the lasagna noodles according to package directions.
  • Preheat oven to 450 degrees F.
  • In a large bowl, toss the butternut squash chunks with 1 tablespoon olive oil and 1/2 teaspoon salt, then place the chunks in a single layer on a large cookie sheet.
  • Roast the squash chunks for 30 minutes or until they're easily pierced with a fork, stirring after 15 minutes.
  • Remove chunks from the oven and mash squash with a food processor (or fork or potato masher) until almost smooth; set aside.
  • Lower the oven temperature to 375 degrees F.
  • In a large Dutch oven or saucepot, over medium heat melt together the remaining 1 tablespoon olive oil and 1 tablespoon of butter.
  • Add the chopped onion and cook for about 10 minutes or until golden, stirring often; add the Swiss chard and 1/4 teaspoon salt and cook until the chard is wilted and the liquid evaporates, which will take about 7 minutes.
  • Remove from heat and set aside.
  • In a large saucepan, melt the remaining butter over medium heat.
  • Whisk in the flour, pepper, garlic salt, nutmeg, thyme, and sage and cook for 1 minute while stirring constantly.
  • Gradually whisk in the milk until smooth and cook the sauce over medium-high heat until it boils and thickens slightly, stirring frequently.
  • Boil for an additional 2 minutes while stirring, then whisk in all but 2 tablespoons Parmesan cheese.
  • Remove the saucepan from heat.
  • In a 13" x 9" glass lasagna pan, spoon about 1/2 cup of the white sauce to cover the bottom of the pan.
  • Arrange 4 cooked lasagna noodles over the sauce, overlapping to fit; evenly spread all of the Swiss chard mixture over the noodles, top with about 1 cup white sauce, and sprinkle with about a 1/4 cup of mozzarella cheese.
  • Arrange 4 lasagna noodles on top, then about 1 cup white sauce and all butternut squash chunks, then a 1/4 cup of mozzarella cheese.
  • Top with remaining lasagna noodles, remaining white sauce, sprinkle with the chopped green onions and the remaining mozzarella cheese; sprinkle with the reserved 2 tablespoons Parmesan cheese.
  • Cover the lasagna pan with foil and bake at 375 degrees for 30 minutes, then remove the foil and bake for an additional 10 minutes or until hot and bubbly; let lasagna cool for 10 minutes before cutting, for easier serving.
  • Makes 8 to 10 servings.

Nutrition Facts : Calories 485.1, Fat 19, SaturatedFat 9.7, Cholesterol 47.8, Sodium 739.5, Carbohydrate 63.1, Fiber 6.8, Sugar 7.6, Protein 19.5

BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO



Barefoot Contessa's Butternut Squash Risotto image

I saw Ina make this on her food network television show, the episode was entitled "Weekend Lunch."

Provided by Juenessa

Categories     Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 butternut squash (2 pounds)
2 tablespoons olive oil
kosher salt & freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallot (2 large)
1 1/2 cups arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron thread
1 cup freshly grated parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
  • You should have about 6 cups.
  • Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Roast for 25 to 30 minutes, tossing once, until very tender.
  • Set aside.
  • Meanwhile, heat the chicken stock in a small covered saucepan.
  • Leave it on low heat to simmer.
  • In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
  • Add the rice and stir to coat the grains with butter.
  • Add the wine and cook for 2 minutes.
  • Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
  • Continue to add the stock, 2 ladles at a time, stirring every few minutes.
  • Each time, cook until the mixture seems a little dry, then add more stock.
  • Continue until the rice is cooked through, but still al dente, about 30 minutes total.
  • Off the heat, add the roasted squash cubes and Parmesan.
  • Mix well and serve.

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From alexbecker.org


ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE
2004-08-20 Step 4. In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat …
From epicurious.com


BUTTERNUT SQUASH LASAGNA INA GARTEN RECIPES
Steps: Preheat the oven to 400 degrees F. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash …
From tfrecipes.com


ROASTED BUTTERNUT SQUASH LASAGNA - FOOD NETWORK
After roasting butternut squash with onions until it’s sweet and tender, begin building the layers of ingredients: first, a sage-laced cream sauce, then noodles, more sauce, a trio of Italian ...
From foodnetwork.com


BUTTERNUT SQUASH LASAGNA BAREFOOT CONTESSA RECIPES
Line a baking sheet with aluminum foil. In a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper. Spread the squash in a single layer on the …
From tfrecipes.com


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