Butternut Squash and Hazelnut Lasagne

[Guest guest]

I made this for dinner the other night ( minus the hazelnuts) and it was the

best thing I have tasted in a long while. The recipe comes from Epicurious.com

and is wonderful. I was a bit hesitant because I have only used butternut squash

in sweet recipes never as a main dish. Wow it's so good

 

Alex

 

 

 

Butternut Squash and Hazelnut Lasagne

 

* Prep Time: 1 hr. 30 min.

* Cook Time: -

* Serves: 6

 

Epicurious.com

 

Recipe Provided By: Epicurious.com

 

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Epicurious.com on Food

 

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Ingredients

 

1. 1 large onion, chopped

2. 3 tablespoons unsalted butter

3. 3 pounds butternut squash, peeled, seeded, and cut into 1/2-inch pieces

4. 1 teaspoon minced garlic

5. 1 teaspoon salt

6. 1/4 teaspoon white pepper

7. 2 tablespoons chopped fresh flat-leaf parsley

8. 4 teaspoons chopped fresh sage

9. 1 cup hazelnuts, toasted, loose skins rubbed off with a kitchen towel, and

coarsely chopped

10. 1 teaspoon minced garlic

11. 3 tablespoons unsalted butter

12. 5 tablespoons all-purpose flour

13. 5 cups milk

14. 1 bay leaf (not California)

15. 1 teaspoon salt

16. 1/8 teaspoon white pepper

17. 1/2 pound fresh mozzarella, coarsely grated

18. 1 cup finely grated Parmigiano-Reggiano

19. 12 (7- by 3 1/2-inch) sheets no-boil lasagne

 

Nutrition Info

 

Per Serving

 

* Calories: 827 kcal

* |

* Carbohydrates: 84 g

* |

* Dietary Fiber: 12 g

* |

* Fat: 41 g

* |

* Protein: 36 g

* |

* Sugars: 21 g

 

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Cooking Directions

 

1. Make filling: Cook onion in butter in a deep 12-inch heavy skillet over

moderate heat, stirring occasionally, until golden, about 10 minutes. Add

squash, garlic, salt, and white pepper and cook, stirring occasionally, until

squash is just tender, about 15 minutes. Remove from heat and stir in parsley,

sage, and nuts. Cool filling.

2. Make sauce while squash cooks: 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. (Cover surface of sauce with wax paper if not using

immediately.)

3. Assemble lasagne: Preheat oven to 425 degrees F.

4. 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.

5. 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.

 

Yield: 6 servings