Comforting Fall Butternut Squash Lasagna Meal

Delicious and comforting, butternut squash lasagna represents the ultimate fall comfort dish, perfect for preparing in advance to feed a crowd. A lighter salad complements the richness of the lasagna while still embracing the delightful flavors of the season.

To make this meal plan you will want to begin with cutting and roasting your butternut squash at 450, following the instructions in the recipe. While the squash is roasting, prepare your beets in the aluminum foil packets. When the squash is finished cooking, lower the oven temperature to 400 and roast the yellow beets for the salad. If your nuts need to be toasted you can place them in the oven at the same time, for about 5-10 minutes, watching carefully. Meanwhile, add water to a pot and bring to a boil to cook the lasagna noodles.

While your beets are roasting, follow the instructions to make and assemble the lasagna. Add milk and rosemary to a saucepan and simmer for 10 minutes. Sauté the garlic in a heavy skillet and finish sauce per instructions. Add noodles to the boiling water and cook to package instructions. Once the lasagna is assembled and the beets are cooked, lower oven temperature to 375 degrees bake the lasagna.

While the lasagna is in the oven, prepare the salad dressing in a container that has a tight sealing lid. Add all of your salad ingredients to a serving bowl but wait until serving to add your dressing.

Let the lasagna rest for about 10 minutes after removing from the oven. During this time, add your bread to the oven, already turned off but still hot, for 10 minutes. Before adding to the oven, moisten your hands with water and rub along the loaf, being careful to not make the bread soggy. Wrap in aluminum foil and warm for 10-15 minutes. Toss the salad with dressing and serve.

Butternut Squash Lasagna

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Servings 0

Ingredients

  

• 3 pounds butternut squash
• 3 tbsp. vegetable oil
• salt to taste
• 4 cups milk
• 2 tbsp. dried rosemary leaves crumbled
• 1 tablespoon minced garlic
• 1/4 cup 1/2 stick butter
• 1/4 cup flour
• pepper to taste
• 9 uncooked lasagna noodles
• 8 ounces fontina cheese thinly sliced
• 1 1/2 cups parmesan cheese
• 1 cup whipping cream
• 1/2 tsp. salt

Instructions

 

• Cut the squash into quarters discarding the seeds. Peel the squash and cut into 1/4-inch pieces. Toss with the oil and spread in a single layer on two oiled shallow roasting pans. Roast at 450 degrees for 10 minutes. Sprinkle with salt to taste and roast for 10 to 15 minutes longer or until tender and light golden brown.
• Combine the milk with Rosemary in a saucepan simmer for 10 minutes strain through a sieve into a pitcher and reserve.
• Sauté the garlic in the butter in a heavy large saucepan over medium low heat until tender. Stir in the flour cook for three minutes stirring constantly. Remove from the heat and whisk in the milk simmer for 10 minutes or until thickened whisking constantly. Stir in the squash and stir salt and pepper to taste. Cook the lasagna noodles using the packaged directions. Drain and hold in cold water until needed. Spread 1 cup of the squash sauce in a buttered 10 by 13 baking dish. Layer 3 noodles over the sauce. Spread with half the remaining sauce left, the fontina cheese and 1/3 of the parmesan cheese. Repeat the layers on top with a layer of noodles. Beat the cream with 1/2 teaspoon of salt and a mixing bowl until soft peaks form. Spread evenly over the layers covering completely sprinkle with the remaining parmesan cheese covered with foil tented so as not to touch the top layer. Reduce the oven temperature to 375. Bake the lasagna on the center rack for 30 minutes. Remove the foil and bake for 10 minutes longer or until bubbly and golden brown garnished with rosemary. Note: The squash mixture can be made up to three days in advance place plastic wrap directly on the surface and store in the refrigerator. Serves 6 as a main dish or 12 as a side dish.

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Fall Harvest Salad

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Servings 0

Ingredients

  

• 8-12 cups of mixed greens arugula is delicious
• 2 large yellow beets roasted and chopped
• 4 ounces crumbled goat cheese
• 1/4 cup pumpkin seeds toasted and lightly salted
• 1/2 cup candied pecans
• 1/4 cup craisins
• Dressing:
• 1 package Good Seasons dressing mix
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 1/4 cup honey

Instructions

 

• To Prepare Beets: Wash beets. Cut tops and bottoms off of beets. Cut a piece of aluminum foil about 2 feet long for each beet. Place one beet on piece of aluminum foil drizzle 1-2 tbsp. olive oil on beet and rub surface of beet wrap the beet in the aluminum foil and place in a baking pan. Repeat with second beet. Roast at 400 degrees for an hour and fifteen minutes. Let cool. Once cool, peel skin off of beets and chop into bite size cubes.
• Dressing: combine all ingredients in a bowl and whisk to incorporate. Alternatively, you can mix it in a dressing cruet because you may have extra dressing left over, depending on how much dressing you prefer.
• Toss all salad ingredients in a large bowl. Add about 2/3 of the dressing. (or as much as you prefer)

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