We are visiting an apple orchard this weekend to pick apples, drink fresh cider and sample the famous cider doughnut so I'll post about that soon also. Fall has always been my favorite season and as soon as mid September hits I start decorating for Halloween, lighting the fall scent candles (I am loving Autumn Leaves by Yankee Candle) and my personal favorite, start cooking with fall flavors.
Fall flavors are my absolute favorite. The flavors are rich, decadent and meant to warm you up from head to toe. Once the leaves start turning it is my license to start making pumpkin cinnamon rolls, maple glazed acorn squash, apple butterscotch tarts, and of course, the subject of this entry: roasted butternut squash lasagna
Butternut squash is a delicious squash that has a fairly sweet flavor so to marry it in a lasagna with sage, nutty Parmesan cheese and salty, smoky bacon...can it get any better?!?
First step in this delicious dish is to roast your squash. You need about 3 cups of squash puree so in my experience you need two regular sized squash or one of those huge walmart monstrosities that make you worry about growth hormones. Now, this is your first chance to add some flavor so after I peel and cut up my squash I flavor it with rubbed sage, salt, pepper, and olive oil. Toss it in an oven for 40 minutes or until you squash is nice and squishy.
|Ta Da! After|
|I only put this picture on here to show how awesome my immersion blender is and the puree is actually ridiculously tasty! It would make a delicious ravioli filling or you could add some chicken stock and you have a great soup.|
Meanwhile, go ahead and fry up your bacon ( I used turkey bacon since I am watching my girlish figure but I think pancetta would be ridiculously delicious). Once your bacon is done, chop it up into little pieces and set aside. This is also a good time to go ahead and cook your lasagna noodles. I usually can fit four layers of pasta with this recipe so cook as many noodles as you need and set them aside. I like to lay my cooked noodles out on waxed paper because if you leave them sitting together they will stick together like crazy.
|Bacon frying, sage crisping and noodles cooking...I will warn you that this recipe has many dishes. Try to con your significant other into doing them for you since you are "slaving away" at the stove :)|
|My assembly area|
|Building the masterpiece!|
|Finished product. I love using glass pans because you can see the layers and beautiful colors.|
|Delicious piece of lasagna...green beans are optional|
This started out as a family recipe but I have edited it quite a bit so feel free to make it your own!
Roasted Butternut Squash Lasagna
4 Tbs. Butter
a bunch of fresh sage leaves, chopped (original called for 6 but trust me, you need more...I would guess around 15/20?)
4 Tbs. Flour
3 Cups of milk (I use skim and it works fine. Original called for 2 cups milk, 1 cup heavy cream but once again, watching girlish figure and honestly it tastes rich and delicious without it)
1/2 cup of grated Parmesan cheese ( I love Parmesan in this recipe because it has a nice nutty flavor so I increased it from 1 oz and decreased the mozzarella)
1 1/2 cups of grated mozzarella cheese
3 Cups of roasted butternut squash puree
1/3 cup chopped bacon ( I heartily approve of turkey bacon. It was very yummy but seriously, if you try pancetta please tell me how delicious it is so I can live vicariously through you)
Salt, Pepper and Nutmeg to taste