Tonight I decided to use the butternut squash I purchased during my weekend in New Jersey, to make a recipe I spied on the Martha Stewart website long ago. Butternut Squash Lasagna. What intrigued me most was the use of fresh sage. While I couldn’t find fresh, I was able to visit the Spice Shop located in the Italian Market. It was a joy to listen to the shopkeeper speaking Italian to visitors from Rome. Ah, memories.
While this recipe is certainly time consuming if using whole squash, it is well worth it for a true taste of the season.
Adapted from this recipe at Marthastewart.com.
- 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 pound whole-milk ricotta cheese
- 1/2 cup heavy cream (or milk)
- 2 large egg yolks
- 1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
- Freshly grated nutmeg
- 2 tablespoons unsalted butter
- 1/3 cup loosely packed fresh sage leaves, coarsely chopped (OR 1/6 c. dried sage (what I used)).
- 1 1/4 cups homemade chicken stock (believe it or not, I actually made homemade stock from the whole chicken I cooked last week…but storebought is PERFECTLY fine)
- Lasagna noodles (1/2 box) OR fresh.
- 4 ounces finely grated Parmesan cheese (1 1/4 cups)
- Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.(I peeled the squash after it was cooked…so much easier).
- Reduce oven temperature to 375 degrees. Combine ricotta, cream/milk, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
Enjoy with someone you love. Have a lovely rest of your weekend!