This recipe was amazing. I got it from a blog, but really changed it quite a bit from the original recipe. I like to simplify steps if possible so that I am likely to make it again. It is meatless, but would be delicious with some chicken in it.
1 Large Butternut squash – roasted & sliced
1 lb. cooked pasta
1 handful Spinach
6 cloves Garlic
1 Tbsp Parsley
1/2 stick Butter
¼ cup Flour
3 ½ cups Milk
3 cups Shredded Mozzarella
½ cup Parmesan
10 sage leaves – chopped, or 1-2 tsp dried sage
1 Lemon – Zest and juice
Salt and Pepper and Olive Oil
Start by cooking your butternut squash. You can slice it in half & roast it for 1 hour- face down on a baking sheet @ 375 degrees. Or, if you want to do it a simpler way, microwave it. I think butternut squash is so hard to cut into. So, I stab it a few times with a large sharp knife, to release steam while cooking & microwave it until is is soft all around- 5-10 minutes. After it is cooked, slice it into thin strips (about 1/4 " thick).
While the squash is cooking you can make your cream sauce (roux). Melt ½ stick of butter in the pot and melt until almost browned, whisk in the flour and continue to cook for about 30 seconds, slowly whisk in the milk and bring to a boil, Add the garlic and continue to cook at a medium heat until mixture thickens. Transfer the mixture to the blender and blend in the spinach, parsley, sage. Season with salt and Pepper. Mix in Parmesan cheese.
Cook pasta & drain. I used penne pasta, but the original recipe was lasagna.
Rub the Baking dish with a little butter and begin the layers: cream sauce, pasta, mozzarella, Parmesean, butternut squash – Repeat. Make sure the top layer has cheese on top. Cover with Foil and Bake for 40 minutes, remove foil and bake for another 15 or until the top is crispy golden brown. Let rest for 10 minutes before serving.