Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Saturday, September 24, 2011

Reprise - Butternut Squash Lasagna

We love fall and we love fall foods.    Our favorite fall vegetable is a toss up between butternut squash and sweet potatoes.     Sweet potatoes often win because it is so hard to harvest the meat of the squash!   But when we do, delectable treats come out of Linderhof's kitchen.

This is Daughter Sarah's recipe and we make it often in winter for we love lasagna and we love the squash.    We have noticed that many stores will sell cubed squash which makes it easier to enjoy this dish although it is more expensive than the whole one.    We feel it is worth it!

This was posted last September 16 -- when I was recovering from my second knee surgery.    I'm happy to report that the knees are healed, unhappy that Daughter Sarah isn't visiting, but glad that I will be able to enjoy this delightful dish anytime!

It's Sunday and I'm joining Chari at Happy to Design for Sunday Favorites.

Daughter Sarah was here the first week after surgery which meant that tasty gourmet meals were served at Linderhof. After the hospital food, they were especially welcoming -- some were old family favorites and others were favorites of hers.

This is a great lasagna -- made with butternut squash and a white sauce rather than meat and a red sauce.

We ate it as a vegetarian main course, but it could also be served as a side dish alongside a grilled pork chop or perhaps a roasted pork loin.
With a salad and some crusty bread, it was a great dinner. And the good news . . . . there are two more pans in the fridge waiting to be baked so we'll get to enjoy this tasty lasagna again!

It's from the Boca Raton Junior League Cookbook and is easy to prepare (although I've never made it) but, alas, I can't share the recipe with you -- darling Sarah took the book upstairs and I've yet to traverse the stairs! I will, however, share it later.

It's Friday and although I'm "gimpy" its fun to participate again in Foodie Friday -- so please join Michael at Designs by Gollum to see what other tasty tempting treats are coming out of kitchens this Friday!

Thanks to Carolyn at A Southern Notebook, below is the recipe -- she has the cookbook and was kind enough to share!!! If you haven't visited her, please do.


3 pounds butternut squash
3 T. vegetable oil
salt to taste
4 c. milk
2 T. dried rosemary leaves, crumbled
1 T. minced garlic
1/4 cup (1/2 stick) unsalted butter
1/4 c. flour
pepper to taste
9 uncooked lasagne noodles
8 ounces fontina cheese, thinly sliced
1 1/2 c. grated Parmesan cheese
1 cup whipping cream
1/2 t. salt

Garnish: rosemary leaves

Cut the squash into quarters, discarding the seeds. Peel the squash and cut into 1/4 inch pieces. Toss with the oil. Spread in a single layer in 2 oiled shallow roasting pans. Roast at 450 for 10 minutes. Sprinkle with salt to taste and roast for 10 to 15 minutes longer or until tender and light golden brown.

Combine the milk with the rosemary in a saucepan. Simmer for 10 minutes. Strain through a sieve into a pitcher and reserve.

Saute the garlic in the butter in a heavy large saucepan over medium-low heat until tender. Stir in the flour. Cook for 3 minutes, stirring constantly. Remove from the heat and whisk in the milk. Simmer for 10 minutes or until thickened, whisking constantly. Stir in the squash and salt and pepper to taste.

Cook the lasagne noodles using the package directios. Drain and hold in cold water until needed. Spread 1 cup of the squash sauce in a buttered 9 x 13 inch baking dish. Layer 3 noodles over the sauce. Spread with half the remaining sauce, half the fontina cheese and 1/3 of the Parmesan cheese. Repeat the layers ad top with a layer of noodles.

Beat the cream with 1/2 t. salt in a mixing bowl until soft peaks form. Spread evenly only the layers, covering completely. Sprinkle with the remaining Parmesan cheese. Cover with foil tented so as not to touch the top layer.

Reduce the oven temperature to 375. Bake the lasagne on the center oven rack for 30 minutes. Remove the foil and bake for 10 minutes longer or until bubbly and golden brown. Garnish with rosemary.

Note: The squash mixture can be made up to 3 days in advance. Place plastic wrap directly on the surface and store in the refrigerator.

Serves 6 as a main dish or 12 as a side dish.


Marilyn Miller said...

Sounds yummy! Good to hear your knees are healed.

Savories of life said...

God is good! Glad all went well. Will have to try your recipe:)

Faith Hope and Cherrytea said...

looks & sounds delish!

On Crooked Creek said...

So delicious and truly enjoyable during our cooler Fall weather on the Prairie! We all are thankful for your recovery and look forward to more great posts. Your cooking class in Overland Park may not have been possible had you not taken the time for surgery and recovery. Those participants are in for such a wonderful cooking experience! Enjoy!!!

Desire Empire said...

That looks delicious. It's interesting that the foods full of antioxidants come in to season just in time for cold and flu season. I love how nature works.

Jacqueline said...

Absolutely decadent and I am printing it off! I just made a butternut squash pasta dish last week and we all said we would have had to pay up to $20 a plate for it. This sounds just as good or even better!

Chris said...

I think this could be a side dish for Thanksgiving. I know it will be delicious and it is beautiful to look at!