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Fresh from the Garden Butternut Squash Lasagna

There is a lot of focus this month on pumpkin recipes, but I’d like to take a break and give some attention to the less popular (but no less tasty) cousin in the squash family – butternut. At my produce co-op, we refer to them as “the funny squash.” There are always quite a few orders for them, but newcomers always ask, “What do you make with them?” I think it is most well known for its use in soup or as a baby food because it purees so smoothly. But as we learned earlier this week from Heather, squash pairs deliciously with pasta and with cheese. Butternut squash is aptly named because it has such a creamy, buttery texture in the mouth, but is also warm and nutty at the same time. When you cut one open, they smell sweet like a melon.

This dish is a wonderful seasonal alternative to the traditional tomato based lasagna. It is a filling meatless meal, but you could always add some if you like. Squash also pairs very well with spice, so you could throw in a dash of red pepper if you feel so inclined.

Butternut Squash Lasagna

Author/Source:

Kim @ onceamonthmeals.com

Ingredients:

  • 6.5 cups butternut squash, cubed
  • 0.5 cups chicken broth
  • salt and pepper to taste
  • 4 Tablespoons butter
  • 0.33 cups flour (all purpose or whole wheat)
  • 4 cups whole milk
  • 1 pinch nutmeg
  • 18 whole wheat lasagna noodles, cooked according to package instructions
  • 2.5 cups shredded mozzarella cheese
  • 0.33 cups shredded Parmesan cheese

Directions:

In a large covered pot, cook squash and chicken broth over medium heat until squash is fork tender (15-20 minutes). Mash with a fork or puree squash in a food processor. Season with salt and pepper to taste and set aside. In a medium sauce pan, melt butter over medium heat. Whisk in flour and cook about one minute until bubbling. Slowly whisk in milk and continue cooking 5-7 minutes whisking frequently until thickened. Season with salt, pepper, and a pinch of nutmeg.
Coat the bottom of baking pans (two 8 x 8 or one 13 x 9) with 2-3 Tablespoons of sauce (double for 13 x 9). Then layer 1/3 of lasagna noodles, half of squash puree, and 1/3 of mozzarella and Parmesan cheese (divide evenly among pans if making two). Top with half of cream sauce, then repeat layer. Finish topping lasagna with remaining 1/3 of noodles, 1/3 of cheese, and remaining 1/2 of cream sauce. Bake covered at 375 for 40 minutes. Remove foil and bake 15 more minutes. Let lasagna sit 5 minutes. Then cut and serve.

Freezing Directions:

Cover lasagna pans tightly with foil and freeze before baking. To serve: Thaw and bake as directed above.

Servings: 8

 

**conversion chart image provided by Erik Spiekermann

22 Responses to “Fresh from the Garden Butternut Squash Lasagna”

  1. Holly U says:

    Mmmm, this sounds delicious! I was wondering what to make tomorrow with the giant butternut squash I bought at the farmer’s market. Now I know! Thanks!

  2. Emily says:

    Never worry about what to make with butternut squash again. This recipe is just like the title- amazing! I make it all the time and we can’t get enough of it.
    http://allrecipes.com/recipe/amazing-butternut-squash/

  3. Jill says:

    What if I don’t do dairy? Can I use unsweetened almond milk in place of regular milk??

  4. Jenny says:

    I made this tonight and I’m so glad I did because it was fantastic!!

  5. Jenny says:

    Sounds wonderful! How many pounds of squash yields 6.5 cups?

  6. Rebecca says:

    I made this recipe last weekend! I’m excited to have one in the freezer. Instead of nutmeg, I steeped the milk with a sprig of rosemary and sauteed some garlic with the butter before adding the flour, based on another recipe from Cooking light that I really like.

  7. Petricia says:

    Could I bake it, then freeze individual pieces?

  8. Sarah Louise says:

    I doubled the recipe and made two of these lasagna’s last night- one to bake and one to freeze. My husband was so impressed! He said we had to add this recipe to our “top foods to make” list. I did add some dried basil and rosemary to the cream sauce…very impressed! Thanks for the great recipe! I plan to thaw and bake the second one soon after our baby come!

  9. Sabelle says:

    Help! The amount of chicken broth doesn’t make sense. Is it really only 1/2 cup? I’m trying to make this now.

    • kim says:

      Yes, you just need a little bit of liquid to steam the squash. You can even do it in the microwave if you wish. That way you don’t have to worry about the squash sticking to the pot at all.

  10. Chris says:

    Wonderful! Probably the best butternut squash recipe we’ve tried. This would make a great vegetarian special occasion recipe if you used water or vegetable broth in place of the chicken.

  11. Michelle Aiken says:

    How much squash puree does this make? I have already cooked & pureed squash in my freezer….

  12. Carolyn Picton says:

    We use 1% milk….will that work??

    • kim says:

      Yes, you can use any type of milk you want. We chose whole milk since this recipe is originally designed for the whole foods menu, but it is adaptable.

  13. Heidi Croft says:

    This has been hands down the best thing I have ever made from this site! Everyone loved it, even the kid who doesn’t like anything!

  14. Amy says:

    I’ve made this a few times now, and it is fabulous! Just wondering about the directions though. It says to use 1/2 of the cream sauce on the first layer, then repeat. Then it says to top with the remaining 1/2 of cream sauce. Should it say 1/3 like everything else? Otherwise the sauce would be gone once I do the 2nd layer

    • kim says:

      No it is correct. Your layers should be noodles, filling and cheese, sauce. Then noodles, filling and cheese, topped with noodles and cheese, then sauce. I hope that clears it up, but it seems you have noticed that it tastes good no matter how you layer it. Enjoy!

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