Name: Butternut Squash Lasagna
Cuisine: International
Ingredients: For the Filling; 2 large butternut squashes (about 2 pounds each), halved lengthwise and seeded; 3 tablespoons extra-virgin olive oil; Coarse salt and freshly ground pepper; 1 stick unsalted butter, cut into pieces; 2 1/4 cups finely grated Parmesan cheese (about 8 ounces), plus more if needed; 1/2 cup finely crushed amaretti cookies, plus more if needed; 1/4 cup finely chopped fresh sage, plus more if needed; 1/4 teaspoon freshly grated nutmeg, plus more if needed; For the Bechamel; 6 tablespoons unsalted butter, cut into pieces; 1/4 cup plus 2 tablespoons all-purpose flour; 6 cups whole milk; Coarse salt; 1/4 teaspoon freshly grated nutmeg; Homemade pasta: http://www.marthastewart.com/857656/homemade-pasta

Ingredients

For the Filling

2 large butternut squashes (about 2 pounds each), halved lengthwise and seeded

3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1 stick unsalted butter, cut into pieces

2 1/4 cups finely grated Parmesan cheese (about 8 ounces), plus more if needed

1/2 cup finely crushed amaretti cookies, plus more if needed

1/4 cup finely chopped fresh sage, plus more if needed

1/4 teaspoon freshly grated nutmeg, plus more if needed

Method

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1.
Make filling: preheat oven to 400. Drizzle squash halves w/ oil, season w/ S+P. Roast squah, cut side down, on rimmed baking hseet until tender+browned, ~1h. Let cool Scoop flesh from skins, puree in food processor until smooth. 2. Melt butter in small saucepan, med heat. Continue to cook until browned+fragrant, ~3min. Transfer to a bowl. 3. Combine 3 cups squash puree, 1 cup Parm, 2 tbsp plus 1 1/2 tsp amaretti cookies, sage, browned butter, 1 tsp salt, nutmeg in a bowl. 4. Make bechamel: melt butter in med saucepan, med heat. Whisk in flour. Reduce to low + cook, whisking often, 3 min (do not let flour burn). 5. Meanwhile, bring milk to gentle simmer in another small saucepan, low heat. Gradually whisk hot milk into roux, whisking constantly to prevent lumps from forming. Season w/ 1/4 tsp salt + nutmeg. Raise heat to med + bring to a boil, whisking constantly. Cook, whisking, until thickened, ~10min. Reduce heat to low, cook until raw flour taste gone, 5-10 min more. Season w/ 3/4 tsp salt. 6. Reduce oven to 375. Assemble lasagna: coat bottom+sides of 9x13 baking dish w/ thin layer of bechamel (~1/2 cup). Arrange two 8x21 sheets cooked pasta on top, barely overlapping, to cover bottom+sides. Edges of pasta should hang over sides by ~2in 7. Top w/ 3/4 cup squash filling, sprinkle w/ 1tbsp amaretti cookies. Top w/ 1 sheet of pasta (fill in gaps w/ pieces of another sheet), trimming edges so that pasta fits in dish 8. Top pasta w/ 3/4 cup bechamel + 2tbsp Parm. Continue layering: pasta, squash+amaretti, pasta, bechamel+Parm, until top of dish, ending w/ 1 pasta sheet (may need to fill in gaps w/ pieces of another sheet; should have 10 layers of pasta). Fold in overhang from first pasta layer to create a package. Trim pasta sheets to prevent too much overlap, then spread remaining bechamel over top. 9. Bake, covered, w/ parchment-lined foil, for 20 min. Uncover, sprinkle w/ Parm. Bake until top browned, ~35min. Let cool slightly before serving.

Butternut Squash Lasagna

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