Butternut Squash Lasagna

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Lately, I’ve enjoyed pulling out recipes that I reserve specifically for the fall and winter.  The aroma from these meals warm and soothe, and there’s nothing quite like opening the front door to be greeted by a favorite meal on a cold day. butternut squash lasagnaAdmittedly, the recipe I’m going to share today is reserved for special occasions because it’s a lot of work.  Starting last year, it became our annual Christmas Eve dinner.

Our entire family enjoys this recipe and it’s been a hit with guests, too.  I wasn’t sure of the response I’d receive, but I was so excited that Blane and Tara enjoyed a few servings of it!

I don’t have a picture to share…which means you need to make it to see what it looks like!  You also find this and many others in my eCookbook.

Butternut Squash Lasagna

3 lbs butternut squash, halved and seeded

3 T olive oil

½ tsp salt

¼ c butter

2 T minced garlic (or more!)

¼ c flour or arrowroot powder

1 quart milk

Salt and pepper to taste

1 c cream

9 lasagna noodles

1 1/3 c parmesan cheese

1.  Preheat oven to 450°.  Grease a baking sheet.  Brush the butternut squash halves with oil and salt.  Roast in the preheated oven until golden brown and easily pierced with a knife (around 45 minutes).  Let it cool for several minutes, then scoop out flesh into a bowl.

Meanwhile, cook lasagna noodles and then drain.

2.  Heat the butter in a large pan.  Cook garlic until softened.  Stir in flour and cook for 3 minutes.  Whisk the milk until smooth and thick (this takes a long time, go do something else and check it occasionally!).  Stir in butternut squash and season with salt and pepper.

3.  Reduce oven to 375° and grease a 9×13 baking dish.

4.  Beat cream until it’s the consistency of whipped cream, adding salt.  Set aside.

5.  Pour one cup of the butternut squash mixture into the baking dish and layer with 3 lasagna noodles.  Spread half of the remaining butternut squash mix over the noodles and sprinkle with ½ c of parmesan cheese.  Place another layer of noodles, then add remaining butternut squash mix.  Sprinkle ½ cup parmesan cheese.  Place the last layer of noodles on top.  Spread whipping cream over layer of noodles, making sure all noodles are covered.  Sprinkle remaining parmesan cheese over top (and add more if you want!).

6.  Cover baking dish tightly with foil and bake for 30 minutes.  Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes.  All to rest 10 minutes before serving.

Find other yummy real food recipes over at Real Food Wednesday hosted by Kelly the Kitchen Kop.

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2 Responses to Butternut Squash Lasagna

  1. This sounds really delicious, and very good for you too!

  2. LIB says:

    YUM! have made something similar without the noodles – have some GF ones on hand – can’t wait to try this!