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Yum...Butternut Squash Lasagne

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Diane (Long Island)

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Yum...Butternut Squash Lasagne

by Diane (Long Island) » Sun Jan 11, 2009 5:03 pm

I took this recipe off the old site, and made some adjustments.

Last night, some friends came over in the snow, ice, and bitter cold. Dinner was a hot, bubbling, decadent butternut squash lasagne. Made with roasted and mashed squash with hazelnuts, fresh pasta, and a Bechamel sauce with sage and garlic thrown in with the onions.

Since I am hesitant about serving an untried dish as the centerpiece of a dinner, we started with a substantial lentil soup and sausage with crusty bread and sliced fresh mozzarella. However, I needn't have been concerned as the lasagne was delicious.

We drank a 1995 Angelini Spuntali Brunello.
Diane
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Jenise

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Re: Yum...Butternut Squash Lasagne

by Jenise » Wed Jan 14, 2009 2:23 pm

I have eaten Ines' version of this several times, but never made it myself. It is, however, on deck for the next time I have good friends over wherein she's a vegetarian. It should be the perfect dish. Glad you reported back.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Diane (Long Island)

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Re: Yum...Butternut Squash Lasagne

by Diane (Long Island) » Wed Jan 14, 2009 9:41 pm

I pretty much followed the recipe, but included 3/4 cup of coarsely chopped hazelnuts. I think it was a good addition, providing some interesting texture.

The only part of the prep that I was unhappy with was mashing the roasted squash. I had peeled, sliced into thick rounds and coated with olive oil and roasted at 400 degrees for about 30 min. The outside turned tough when I was mashing. I then used my immersion blender to attempt to smooth, but it didn't work on the crusty pieces. I ended up tossing them and just using the pureed squash. No one was the wiser, but it was a lot of work and I didn't achieve the result I wanted. Other than that, it was a fantastic dish and one that I think could be done in stages as opposed to preparing the entire dish at once. I did it after work, and it was very time consuming, but it was delicious.
Diane

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