Everyone who knows me, knows that I LOVE butternut squash! My absolute favorite dish is Butternut Squash Ravioli from Sasha’s Hideaway Restaurant in Harrisburg, PA. I went there on a trip for work when I worked at NE Book Company. OMG, this restaurant is absolutely amazing, not only is the food to die for, but the atmosphere is fabulous! Think Casablanca meets high-class. It’s not a cheap place to eat, but the food is well worth it. If you’re ever in the area, make sure you eat there, and budget about $80 for two people!
Anyway back to the butternut squash. For those of you who don’t know what it is, here’s some info on Wikipedia. It tastes similar to sweet potato or pumpkin and can pretty much be used interchangeably. I just like it microwaved with a little bit of butter and some Splenda.
Anyway, man do I keep getting sidetracked or what?! LOL! I found this recipe at FoodNetwork.com that sounds too die for!! So I thought I would share it and see if anyone has tried something similar and what they thought about it.
Here it is:
Butternut Squash Lasagna
Recipe courtesy Giada De Laurentiis
Recipe Summary
Difficulty: Intermediate
Prep Time: 30 minutes
Inactive Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Yield: 8 to 10 servings
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.
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 (substitute low-fat margarine)
1/4 cup all-purpose flour
3 1/2 cups whole milk (subsititute Skim milk)
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles (whole-grain if you can find them)
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
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.
