Tuesday, September 3, 2013

CSA Week #14 & Butternut Squash Lasagna

Here's this week's share!

1/2 lb beets
2 green peppers
1 bag of lettuce
1 HG tomato
1 pt heirloom cherry tomatoes
8 ears of corn
2 lbs HG #2 tomatoes
1 yellow onion
1 bunch scallions
3 lbs white potatoes
1 bulb garlic
1 sprig basil
2 lbs of eggplant
1/2 lb green beans


I know all you CSA members know we are open until Halloween- but do your friends? I dare you to spread the word! Double dog dare you! Here is your thank you in advance :)


My friend Rachel's Butternut Squash Lasagna 
(not healthy-ish, persay, but oh so good!) 

3 pounds butternut squash (seeded, peeled & diced)
3 T vegetable oil
4 c milk
2 T dried rosemary (we used fresh at Perfect Wedding Weekend (TM) and I preferred it to dried)
1 T minced garlic
1/4 c unsalted butter
4 T flour
9 lasagna noodles (uncooked)
1 1/3 c freshly grated Parmesan
1 c heavy cream
1/2 t salt
  • Preheat oven to 450 F and oil 2 large shallow baking pans. In large bowl, toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10-15 minutes more, or until tender and beginning to turn golden.
  • While squash is roasting, in a saucepan bring milk to a simmer with rosemary. [Note from Rachel: if you use fresh, you can just keep the sprigs whole, since you strain the milk anyway.] Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
  • In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. [Note from Rachel: in my experience, this part takes way longer than 10 minutes, but then again I am dramatically impatient when it comes to thickening sauces.] Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
  • Reduce oven temp to 375 F and butter a baking dish, 13 x 9 x 2. Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna noodles, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in the same manner, beginning and ending with pasta. In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spreads evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes. 

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