Butternut Squash Lasagna…or “It has vegetables in it so it must be healthy, right?”

Well, the jury is still out on the dietary pros and cons of this dish. I meant to enter the recipe into a calorie counter, but got too nervous about what the results might be, so it never happened.  I’d venture to guess, however, that it is no worse for you than traditional lasagna and maybe, just maybe, it is better given the addition of squash, which is oh-so-tasty and has plenty of good nutrients and benefits (a girl can dream).  Either way, how can you go wrong with the classic butternut squash and sage combination, especially when you throw in browned butter and cheese!

I made this for the first time shortly after running the Marine Corps and NYC Marathons, just 8 days apart.  It was a last minute decision, but totally worth it. Rather than digress into runner-speak, let’s just say that I had plenty of spare calories to fill and this dish hit the mark. It was early November, the weather was turning cooler, and the butternut squash were calling to me from the grocery store and farmers markets. It was time.

While it took me some time to put together (this was my first lasagna), it was totally worth every second: Oven roasted squash and garlic? Mmm! Browned butter? Heck yeah! Béchamel sauce? Sign me up!

Put it together on a lazy Sunday and refrigerate until you’re ready to heat and eat.  It would probably freeze well too. We liked it so much that I made another just a few weeks later when we had visitors for the weekend.  Everyone was arriving at different times on Friday so this was the perfect way to get everyone fed.

It is rich and filling, but not overwhelming. It has substance. I think it’s the perfect dish for a cool fall or early-winter night.  It works as a main dish, maybe with just a simple side salad.  You could also cut smaller pieces and use it as a side dish.

Two things I’d do differently next time around – make my own lasagna noodles and use the amaretti called for in Giada’s version. I’ve included them here because I can’t imagine how they wouldn’t be delicious. They would add that little something extra that makes you go, “mmm what is that?” But unfortunately, I couldn’t find them at the store in my ‘hood.  I’m sure most stores will have them, or some substitution, I just didn’t have time to search beyond the Harlem Best Yet.

Butternut Squash & Sage Lasagna with Mascarpone
adapted from The Runaway Spoon and Giada De Laurentiis
serves 8

• Extra virgin olive oil
• 1 butternut squash, about 3 1/2 pounds, cut in half lengthwise
• 5 cloves garlic, peeled and left whole
• 1 large bunch fresh sage
• Rosemary and thyme to taste (optional)
• 3-4 oz mascarpone cheese (use cream cheese if you can’t find mascarpone)
• 5 ounces amaretti cookies
• salt and pepper, to taste
• 8 Tbsp (1 stick) butter plus 2 Tbsp
• 2 Tbsp flour
• 2 cups milk
• 1/2 teaspoon nutmeg
• 1 box lasagna noodles (I prefer the taste of traditional lasagna over the no-boil kind, but they are a little more difficult to deal with)
• 8 ounces Fontina cheese, shredded
• Parmigiano Reggiano or Pecorino Romano, grated, for topping

Preheat the oven to 400 degrees. 

Lightly oil a baking sheet or dish with extra virgin olive oil and place squash halves, cut side down.  Put garlic cloves under the squash, in the whole left by the seeds.  Roast until squash is cooked through and mushy. (About 1.5 hours, depends on size)

[Alternatively, the squash can be cooked in the microwave to save significant time. We don’t have a microwave so we have to do things the old-fashioned way. But I also really like the taste of garlic roasted in the oven. I’m not sure you can replicate that in the microwave.]

While the squash is roasting, chop the remaining sage leaves, reserving 3-5 whole leaves for garnish, and set these aside. Place the amaretti in a zip top bag and crush roughly, set aside.

Heat the stick of butter in a small saucepan until foamy and beginning to brown.  It will smell nutty.  Watch carefully so it doesn’t burn.  Remove from the heat and stir in one sprig (about 4 leaves) of the sage.  Leave to infuse for about 10 minutes then remove sage.  (If the butter starts to solidify before use, just reheat over low heat or transfer to a microwave-safe bowl and warm at half power for a few seconds.)

Once the squash is cooked and cool enough to handle, scoop the flesh into a large mixing bowl (or food processor).  Mix squash, garlic, chopped sage and mascarpone (by hand or in food processor) until smooth. You want a soft, spreadable consistency. Season with salt and pepper.  Stir in the amaretti crumbs.  Set aside.

Make the béchamel sauce: In a medium saucepan, melt the 2 Tablespoons of butter.  Whisk in the flour and continue whisking until smooth and incorporated, about 2 minutes.  Do not let it brown.  Slowly whisk in the milk and continue cooking until thickened and smooth and the floury taste no longer lingers. Whisk in most of the sage browned butter you made earlier, reserving about 2 Tbsp. Whisk in the nutmeg and salt to taste, adjust seasonings and set aside.

To assemble the lasagna, pour just enough (about 1 Tablespoon) of the reserved browned butter in the bottom of a 3 quart baking dish (I used a 9 x 13 pan).  Swirl to coat the dish. You want to prevent the noodles from sticking or drying out, but too much will make the bottom greasy. Cover the bottom with a layer of noodles, overlapping the noodles slightly at the edges.

Spread half of the squash mixture evenly over the noodles.  Add another layer of noodles.  Sprinkle over three-quarters of the grated fontina.  Add a layer of noodles.  Spread over the remaining squash mixture.  Top with one more layer of noodles.  Spread over the béchamel sauce and sprinkle over the remaining fontina.  Decorate with a line of sage leaves.  Drizzle any remaining brown butter over the top.  

To eat, bake at 400 degrees for 30 minutes or until hot through and bubbling.  Let sit for 10 minutes before serving.