Roasted Butternut Squash and Hazelnut Lasagne

This is an old recipe that I’ve been thinking about lately.  I had to search old blog archives to find it and wound up finding it in a sql db backup file.  So, there is no picture on this one.  This would be a good holiday meal or something to serve to company as I remember it is very time consuming.

This recipe is adapted from an epicurious recipe.


For squash filling:

3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
2 tsp olive oil
1 teaspoon salt
1/4 teaspoon pepper
1 cup hazelnuts (4 oz)
1 large onion, chopped
3 tablespoons unsalted butter
1 teaspoon minced garlic
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons chopped fresh sage

For sauce:
1 teaspoon minced garlic
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups milk
1 bay leaf (not California)
1 teaspoon salt
1/8 teaspoon white pepper

For assembling lasagne:
6 oz mozzarella, grated (1.5 cups)
3/4  cup finely grated Parmigiano-Reggiano (3 oz)
3/4 cup finely grated Aged Provolone
12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb

Make filling:

Preheat oven to 400 degrees.  Spread butternut squash onto 2 cookie sheets and drizzle olive oil over the squash.  Spinkle with salt and pepper.  Toss to coat.  Cook the squash for 15 minutes.  Stir the squash and swap the tray locations in the oven for even browning.  Cook another 15 minutes.  Remove from the oven and set aside.

Reduce the oven temperature to 350 degrees.  Spread the hazelnuts onto a cookie sheet.  Cook the hazelnuts for 15 minutes, rolling them around occasionally.  Set aside to cool.  When cool rub of the loose skins with a kitchen towel and coarsely chop them.   Set aside.

Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes.  Add garlic and cook for about 1 more minute. Add squash and cook for about 1 minute.  Remove from heat and stir in parsley, sage, and nuts. Cool filling by setting aside while making the sauce.

Make sauce:
Heat milk in a medium saucepan on low.  When the milk is warm, 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 in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf.

Assemble lasagne:
Preheat oven to 425F.

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.

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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Filed under Dinner Entrees


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