A blog returns: Butternut Squash Lasagne with Hazelnuts

December 30, 2016 § Leave a comment

Somehow a year and a half jumped away from us. The fact that we moved to Louisiana didn’t necessarily help along with the little bundle of joy that another of us is expecting any time now. Maybe 2017 will be the year one of our bloggers becomes famous for baby food since she already is for horse treats! Anyway we must squeak at least one through for 2016. Though I have a few I’ve been wanting to share.

What makes this the perfect one to share? Well, for starters, it’s pretty darn delicious. Meeting and exceeding my expectations and a great combination of flavors. Equally as relevant for the first entry in 18 months…we had the unexpected pleasure of getting to cook it together during a visit to MN. It was so good I made it again for Christmas Eve dinner a couple months later. I just have this picture before it came out of the oven all nicely browned and gooey. Maybe we have a picture of the first version to add later…img_2559

When I made it the second time, I prepped everything the night before (made the bechamel/cream sauce and the butternut squash mixture) then just assembled it before cooking. Both making it when you want to eat it, and ahead of time worked equally as well.

Recipe from Gourmet, August 2004

The Stuff

For squash filling

  • 1 large onion, chopped
  • 3 tablespoons unsalted butter
  • 3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper (I used a little less black pepper the 2nd time)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 4 teaspoons chopped fresh sage
  • 1 cup hazelnuts (4 oz), toasted , loose skins rubbed off with a kitchen towel, and coarsely chopped (toast in an oven at 350°F for 10-15 minutes, wrap in a kitchen towel for a few minutes, then rub off the skins)

For sauce

  • 1 teaspoon minced garlic
  • 3 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 5 cups milk
  • 1 bay leaf (not California–this is in the original instructions, but I used whatever kind I had)
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper (again used a little black pepper once)

For assembling lasagne

  • 1/2 lb fresh mozzarella, coarsely grated (2 cups)
  • 1 cup finely grated Parmigiano-Reggiano (3 oz)
  • 12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb)

 

The details

Butternut squash filling:

  1. Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.
  2. Can make ahead the night before and let sit out to room temp before assembly.

Sauce (make while squash is cooking):

  1. Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk while whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and pepper and remove from heat. Discard bay leaf.
  2. If making ahead, cover surface of sauce with wax paper and let sit out to room temp before assembly.

Assemble lasagne:

  1. Preheat oven to 425°F.
  2. Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.
  3. Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.
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