I’m thinking maybe I need to change the name of my blog to, A Year in the Life of Butternut Squash…
As we make our way through the 40lbs of squash, we’ve enjoyed soup, stew, risotto and even mac & cheese. A few months ago I discovered this lasagna recipe which is downright delicious! I’m not a huge fan of ground meat, but I think my husband is a little sick of butternut squash at the moment, so I decided to throw him a bone. I was pleasantly surprised by how much I enjoyed it, although next time I’m going to try it sans meat. Check out my slightly altered recipe below.
Butternut Squash Skillet Lasagna
Yield: Serves 5
6 whole wheat lasagna noodles, broken into thirds
4 cups cubed (1-inch) butternut squash (1 medium squash)
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoons olive oil
3/4 cup low-sodium chicken or veggie stock
1 sweet onion, diced
2/3 pound ground chicken breast
1 tablespoon unsalted butter
1 tablespoon flour
2 cups low-fat milk
1/4 cup mascarpone cheese
1/2 cup finely grated parmesan cheese
6 ounces mozzarella cheese, sliced into rounds
2 tablespoon freshly chopped sage, for topping
Preheat oven to 375 degrees F.
Heat a large oven-safe skillet over medium heat. Add 1 tablespoon olive oil, then add in squash with 1/4 teaspoon salt, the pepper and the nutmeg. Stir to coat well and add in 1/3 cup stock. Cover and cook until softened, about 10-12 minutes. Once soft, remove squash with a large spoon (and any extra stock, though most of it will cook away) and place in a bowl. Mash well with a potato mashed or fork.
At this time, prepare the water for the pasta and boil according to directions, shaving a minute or 2 off the time since you will cook the pasta more in the oven. While water is boil/pasta is cooking, continue with the rest of the recipe.
With the skillet still hot, add in the other tablespoon of olive oil, then toss in onion with 1/4 teaspoon salt. Stir well to coat, cooking for 2-3 minutes until slightly soft, then add in ground chicken with remaining salt to season. Cook until golden and cooked through, about 5-6 minutes. Once cooked, remove chicken and onions and place in a smaller bowl.
With the skillet still hot, add in butter and once it sizzles, whisk in flour. Cook for 1-2 minutes until golden and nutty, then add in milk, stirring constantly. Continue to stir and one it begins to thicken and bubble on the sides, whisk in mascarpone and parmesan, turning the heat down to low. At this time, add the mashed butternut squash back into the milk mixture and whisk to combine.
Add in the chicken/onion mixture and slowly add the lasagna noodles, and spread them throughout the skillet. Top with sliced mozzarella and sage leaves. Bake for 20-25 minutes, or until cheese is golden and bubbly.