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

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 8x8 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.