Friday, October 10, 2008

This new recipe is the shit, yo!

For the oatmeal molasses rolls I told you about 2 posts ago, go here. I am too damn lazy to type the whole thing out. But they are fabulous. Add honey butter and be a happy camper. I promise.

I found my husbands all time favorite recipe. For now anyway. He ate 2 or 3 platefuls the first night, had more for lunch the next day, and then finished it off yesterday. I don't know if he'll want it again until next year (which is kind of sad, since I only got 2 helpings before he ate it all).

Butternut Squash and Sage Lasagna
  • 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 pound whole-milk ricotta cheese
  • 1/2 cup heavy cream
  • 2 large egg yolks
  • 1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
  • Freshly grated nutmeg
  • 2 tablespoons unsalted butter
  • 1/3 cup loosely packed fresh sage leaves, coarsely chopped
  • 1 1/4 cups homemade or store-bought low-sodium chicken stock
  • Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
  • 4 ounces finely grated Parmesan cheese (1 1/4 cups)

  1. Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
  2. Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
  3. Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
  4. Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
  5. Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
  6. Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.
I can tell you this is pure awesomeness in your mouth. I never was a big fan of squash before, but I have used it a lot recently, and I truly like it now. It is so good fresh from the farmers markets, and I feel I should eat as much as I can now before it is gone for the season.

I did not make fresh noodles, and none were to be found at my market that day. At least not lasagna noodles. So I used the flat kind that require no pre-cooking. They worked fine, so don't stress about that.

That isn't to say I didn't want to make my own noodles, but someone (Jay) won't let me get any new kitchen gadgets or appliances until I get rid of some of the ones I already have since we are running out of room. I can argue that I had 2 new wall units added to our kitchen so I would have room for my many lovely kitchen things, but he sees things a little differently, I guess. Whatever, if he wants this lasagna again, I had better get my pasta maker.


Chris said...

Were I Jay, I'd build a second story to that kitchen festooned with all manner of gadgetry, if for no other reason than to have plenty of head room to jump for joy at the many fine things coming out of that oven.

random moments said...

Its like you are in my freaking head tonight. I have been digging through cookbook after cookbook trying to find a recipe that incorporates any of the few veggies both J and I like and here you are with your whole "this squash recipe is so delicious". *stare* hehe. I'm going to try it! (And I'm so impressed that you were actually going to make your own noodles! Can we say Domestic Goddess?

AJ said...

I am going to tackle this one soon! Thank you :)

Jay said...

That looks tasty. You should make it for me sometime.

Oliver said...

Ooh, that sounds really, really good!

Mighty Dyckerson said...

You can butter my nuts anytime, honey. Just don't squash them!

Crystal said...

that looks like a butt plug.

not that i would know personally what a butt plug looks like but if i were to guess, to imagine, what a butt plug would look like, it would look like that.

Real Live Lesbian said...

I would rub your feet if you made this for me! ;)

Looks delish!