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<\/a>On my kitchen counter sits a basket of colorful squash.\u00a0 There is\u00a0the traditional orange\u00a0pie pumpkin, a dark green Japanese Cabocha with an orange bottom,\u00a0 a light yellow Delicata, a Butternut, and a Festival one which looks like it has been splattered with green and orange paint.\u00a0 I’ve been eager to experiment with these beauties!<\/p>\n
The first dish I had to make was one of our favorites, butternut squash lasagna.\u00a0 It is\u00a0flavored with sage infused browned butter, roasted pecans, a couple of cheeses, and a dash of nutmeg.\u00a0 I like to roast the squash at least one day ahead to make things easier.\u00a0 One bonus,\u00a0it makes the house smell “in season”.<\/p>\n
Butternut Squash Lasagna<\/strong><\/p>\n RECIPE<\/strong><\/p>\n Ingredients<\/em><\/p>\n Halve and bake the squash, flesh side down.\u00a0 You can start cold and put the oven on 400 degrees, F.\u00a0 Bake for about 40 minutes.\u00a0 Turn the oven off and let it sit in there until cool.\u00a0 Scoop out the flesh.\u00a0 Refrigerate for later use or use right away.\u00a0 Roast the pecans in the oven on 225 F\u00a0for\u00a010-12 minutes until you can smell it.\u00a0 Let it cool then roughly chop.\u00a0 Set aside.<\/p>\n In a small saucepan, slowly melt the butter then drop in the sage leaves.\u00a0 After about 5 minutes on low, you will get a little browning in the liquid.\u00a0 Turn it off and save the leaves for garnishing.<\/p>\n Mash the squash in\u00a0large bowl, add milk, browned butter, grated cheeses, pecans and nutmeg.\u00a0 Save\u00a0some cheese and pecans\u00a0for topping.\u00a0 Layer the pasta and filling in a loaf pan.\u00a0 Bake covered at 375 degrees F for about 40 minutes.\u00a0 After that, take off the cover then broil on high until you’ve got a brown and bubbly topping.<\/p>\n![\"butternutsquashlasagna1\"](\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2013\/10\/butternutsquashlasagna1.jpg\")
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