Delicata Squash Lasagna Recipe: Seasonal Chef

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Delicata squash is in season and easy to find. Incorporating delicata squash along with goat cheese and arugula makes this lasagna recipe a home run for your Thanksgiving table. to read more about creating this recipe click this link: Thanksgiving Tip using Delicata Squash.

 

Delicata Squash Lasagna

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: 6 - 8 servings

Delicata Squash Lasagna

Lasagna was not on the pilgrims table for the first Thanksgiving feast, but this one is sure to be the talk of your dinner. Delicata squash is perfect for the season and easy to bake. Leave the skin on this one, as it's edible when cooked.

Ingredients

  • 5 tablespoons butter
  • 5 tablespoons flour
  • 5 cups milk, heated for 3-4 minutes in the microwave
  • Kosher salt
  • Ground black pepper
  • ¼ - ½ teaspoon ground nutmeg
  • 1¾ lb delicate squash, 2 – 3 small
  • 1 box oven ready pasta or traditional lasagna pasta cooked 4 minutes and drained (see note)
  • 15 oz of ricotta, fresh or from a container
  • 4 – 5 oz arugula or spinach, about 4 cups
  • 2 cups grated goat gouda cheese, about 8 oz
  • Scallions, garnish

Instructions

  1. In a heavy bottom pot, over medium heat melt the butter. Once it gets foamy add the flour and whisk until it’s incorporated. Let the flour cook for about 3-4 minutes, continuing to whisk. Add the heated milk slowly continuing to whisk.
  2. Once the milk is incorporated pay very close attention to the pot. You need to keep an eye on your beschamel and continue whisking so the bottom does not burn. Add 1 teaspoon of salt, ½ teaspoon and ¼ teaspoon of nutmeg. Once the sauce thickens slightly turn off the heat. It will continue to thicken as it cools. Taste for seasoning and add additional salt, pepper and nutmeg as desired and whisk.
  3. While the sauce cooks work on your delicata squash. Make ten to twelve ¼” whole slices for the top. Cut the centers out with a small cookie cutter or sharp knife. For the rest slice the squash in half lengthwise and scoop out the seeds. Lay on the flat side and slice in ¼” half moons.
  4. Pre-heat the oven to 350 degrees. Spray an 11x13” pan with vegetable spray and spoon in 1 cup of the sauce. Set 3 pasta sheets down. Alternate the arugula and squash with the pasta. You will have 2 layers of each. Drizzle sauce over the pasta and add ricotta and shredded cheese. Save one cup of the sauce for the top layer. Make a design with the squash rings on the top and end with cheese.
  5. Cover and bake for 30 minutes. Uncover and continue to bake for another 15 minutes. Test the squash on top to see if it’s tender. Turn the broiler on and broil for about 5 minutes or until golden brown. Remove from oven and let it rest for 5-10 minutes. Serve warm.

Notes

Cook’s note: Oven ready pasta works beautifully with this dish. You can also use traditional lasagna pasta. You just want to cook for 4 minutes only. The noodles will be very al dente, but don’t worry they will finish cooking in the bake. This lasagna takes a little bit longer than traditional lasagna due to the squash; so par-cooked noodles work best. If using traditional pasta cook your noodles once the beschamel is done.

http://food.lohudblogs.com/2014/11/05/delicata-squash-lasagna-recipe/

Delicata Squash Lasagna
Serves 6-8

5 tablespoons butter
5 tablespoons flour
5 cups milk, heated for 3-4 minutes in the microwave
Kosher salt
Ground black pepper
¼ – ½ teaspoon ground nutmeg
1¾ lb delicate squash, 2 – 3 small
1 box oven ready pasta or traditional lasagna pasta cooked 4 minutes and drained (see note)
15 oz of ricotta, fresh or from a container
4 – 5 oz arugula or spinach, about 4 cups
2 cups grated goat gouda cheese, about 8 oz
Scallions, garnish

1. In a heavy bottom pot, over medium heat melt the butter. Once it gets foamy add the flour and whisk until it’s incorporated. Let the flour cook for about 3-4 minutes, continuing to whisk. Add the heated milk slowly continuing to whisk.
2. Once the milk is incorporated pay very close attention to the pot. You need to keep an eye on your beschamel and continue whisking so the bottom does not burn. Add 1 teaspoon of salt, ½ teaspoon and ¼ teaspoon of nutmeg. Once the sauce thickens slightly turn off the heat. It will continue to thicken as it cools. Taste for seasoning and add additional salt, pepper and nutmeg as desired and whisk.
3. While the sauce cooks work on your delicata squash. Make 8 – ¼” whole slices for the top. Cut the centers out with a small cookie cutter or sharp knife. For the rest slice the squash in half lengthwise and scoop out the seeds. Lay on the flat side and slice in ¼” half moons.
4. Pre-heat the oven to 350 degrees. Spray an 11×13” pan with vegetable spray and spoon in 1 cup of the sauce. Set 3 pasta sheets down. Alternate the arugula and squash with the pasta. You will have 2 layers of each. Drizzle sauce over the pasta and add ricotta and shredded cheese. Save one cup of the sauce for the top layer. Make a design with the squash rings on the top and end with cheese.
5. Cover and bake for 30 minutes. Uncover and continue to bake for another 15 minutes. Test the squash on top to see if it’s tender. Turn the broiler on and broil for about 5 minutes or until golden brown. Remove from oven and let it rest for 5-10 minutes. Serve warm.

Cook’s note: Oven ready pasta works beautifully with this dish. You can also use traditional lasagna pasta. You just want to cook for 4 minutes only. The noodles will be very al dente, but don’t worry they will finish cooking in the bake. This lasagna takes a little bit longer than traditional lasagna due to the squash; so par-cooked noodles work best. If using traditional pasta cook your noodles once the beschamel is done.

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She’s an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer’s markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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