Butternut Squash Lasagna to feed the masses

   February 8, 2012 3:53 pm    0

 

I’m totally stoked after a fantastic cooking session for my column: Gumbo for 2/15, Shrimp and Cheesy Grits for 2/22, and Linguini with Roasted Tomatoes and Feta for 2/29. Rave reviews coming in from co-workers.
Speaking of my co-workers, and food, I’ll tell you as a department we eat very well. Meaning both a lot and yummy food. I bring my stuff in, Marnie Oberle brings her stuff in, and once a month, just for the heck of it, we all bring enough stuff in to feed most of the newsroom all day long.. Even the people who don’t write about food love to cook, and we’re usually up to our hips in enough dips, soup, sweets, and snacks to last 10 men 10 days.
We exchange recipes and bandy about cooking ideas and food finds. And speaking of food finds, Fiona Branton, who I mentioned in my column today, just shared with me what looks to be a killer recipe for Butternut Squash Lasagna. Thought you might like to see it, too.
Butternut Squash Lasagna
6 main dish or 12 side-dish servings.
3 pounds butternut squash (about 9 1/2 cups flesh), peeled, seeded and cut into 1/2-inch dice
3 tablespoons vegetable oil
Kosher salt
4 cups low-fat milk
2 large sprigs rosemary
1 tablespoon minced garlic
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons flour
9 no-boil lasagna sheets (7 by 3 1/2 inches each; use fresh ones if you can find them)
1 1/3 cups (about 5 ounces) freshly grated Parmesan cheese

1 cup heavy cream
1. Preheat the oven to 450 degrees. Line 2 large rimmed baking sheets with aluminum foil.
2. Toss the diced squash with the oil in a large bowl until well coated. Spread in a single layer on the baking sheets. Roast for 10 minutes, then sprinkle with salt to taste. Stir the squash and roast for 10 to 15 minutes, or until tender and beginning to turn golden brown.
3. While the squash is roasting, heat the milk in a saucepan over medium-low heat. Add the rosemary and cook for 10 minutes. Strain through a fine-mesh strainer into a large pitcher or measuring cup.
4. Melt the butter with the garlic in a large saucepan over medium-low heat. Whisk in the flour and cook, stirring constantly, for 3 minutes, to form a roux. Remove the pan from the heat and add the warm milk mixture in a steady stream, stirring until smooth. Return the pan to medium-low or low heat and cook for about 10 minutes, until the sauce has thickened. Add the squash and salt and pepper to taste, stirring to combine. (At this point, the mixture can be refrigerated in a bowl with plastic wrap directly on the surface.)
5. When ready to bake, reduce the oven temperature to 375 degrees. Lightly grease a 9-by-13-inch baking dish.
6. Pour 1 cup of the squash-sauce mixture in the bottom of the dish (it will not cover completely). Cover with 3 lasagna sheets, making sure they are not touching each other. Spread half of the remaining sauce over the pasta and sprinkle with 1/2 cup of the Parmesan. Repeat with another layer of pasta, then the remaining sauce, then another 1/2 cup of Parmesan, and finally a layer of pasta on top.
7. Combine the cream and 1/2 teaspoon of salt in the bowl of an electric mixer. Beat on low to start then on high for several minutes until stiff peaks form. Spread evenly over the top pasta layer, making sure to cover the pasta completely. Sprinkle with the remaining Parmesan. Cover tightly with easy-release/no stick aluminum foil and bake in the middle of the oven for 30 minutes. Remove the foil, then bake for 10 minutes, or until the top is bubbling and golden. Let the lasagna stand 5 minutes before serving.
— The Washington Post, November 4, 2009

 

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