I have had another delicious recipe published on Chef Knives Expert. This time it is a fabulously tasty Butternut Squash & Goat's Cheese Lasagne Recipe, which makes a delicious use of the fresh Butternut Squash that becoming available to us at this time of year. I adore butternut squash. It is one of my favourite of the winter squashes. Sweet and bright, it just lifts everything it touches!
A rich bechamel sauce and three lush cheeses . . . nutty Gruyere Cheese, Salty Parmigino Reggiano, and a soft goats' cheese, are layered with a fabulously delicious butternut squash filling . . .
Pan roasted cubes of butternut squash and onion, mixed with toasted walnuts and a fabulously aromatic and tasty mix of herbs and garlic . . .
Altogether this is a beautiful supper dish that can be assembled in full a day before you want to serve it and then baked on the day, making it the perfect dish for entertaining.
The recipe in its entirety can be found on the Chef Knives Expert site. I think you are going to fall in love with it. So delicious you won't miss the meat!
Busy girl!!Kudos!
ReplyDeleteOhh, I worked so hard to get this ready for publication yesterday Monique, over 4 hours, which is why I never got my regular post done for today. I was beat at the end of that! But it was worth it because it came out beautiful! xoxo
DeleteI might have to check this one out. It looks wonderful.
ReplyDeleteThanks Jeanie! It is fabulously delicious! xoxo
DeleteI really like this, I have a butternut squash on my counter! I have to try this yum!
ReplyDeleteYay Laurie! I hope that you will! xoxo
DeleteThis looks fabulous, but no recipe (the link no longer works) :(
ReplyDeleteWhat a shame Marie. They must have shut down their site. Here it is:
DeleteButternut Squash & Goat’s Cheese Lasagne Short Recipe
Serves: 6
This delicious lasagne can be prepared right up to the point of baking a day ahead of time. Just cover and refrigerate until needed. This makes it a great recipe to use when you are entertaining.
Ingredients
For the Bechamel:
3 ½ cups whole milk
1 clove garlic, peeled and bruised
1 thick slice of peeled onion
1 bay leaf
1 sprig of fresh parsley
3 ½ tbsp butter
3 ½ tbsp flour
Freshly grated nutmeg to taste
½ tsp sat
Freshly ground black pepper to taste
For the filling:
1 large butternut squash (about 3 pounds in weight)
2 cloves garlic, peeled
1 ½ tbsp dried sage
½ cup packed fresh parsley leaves
2 tbsp olive oil
1 large onion, peeled and cut into ½ inch cubes
1 cup walnuts, toasted and finely chopped
Salt and freshly ground black pepper
1 cup grated gruyere cheese
3/4 cup freshly grated parmesan cheese
½ cup crumbled soft goat’s cheese
You will also need:
½ pound (8 ounces) no boil lasagne noodles
Instructions
First make the bechamel. Put the milk, garlic, slice of onion, bay leaf and parsley sprig into a saucepan and slowly bring to a simmer. Cover and remove from the heat. Set aside to infuse the milk with the flavours of the aromatics.
Melt the butter for the bechamel in a saucepan and whisk in the flour. Cook, stirring, for about one minute.
Strain the milk and slowly whisk it into the saucepan until the mixture is smooth and beginning to thicken. Reduce to a very low temperature and simmer for about 15 minutes until the flour is well cooked and the sauce is nicely thickened, stirring occasionally. Season to taste with ½ tsp salt, some black pepper and some freshly grated nutmeg.
To make the filling:
Peel the butternut squash and dice it into ½ inch sized cubes.
Chop two of the garlic cloves together with the parsley. Mix together with the sage.
Heat 2 tbsp of the oil in a large skillet. Add the onion and chopped squash. Cook over high heat for about 15 minutes, stirring frequently.
Reduce the temperature to medium and cook for a further 10 minutes or so, until the squash is fairly tender and beginning to caramelise in a few spots.
Stir in the garlic herb mixture along with the chopped nuts. Cook for a few minutes longer and then remove to a bowl.
Preheat the oven to 375°F.
Assemble the lasagne:
Butter a 9 by 12-inch baking dish.
Spread ½ cup of the bechamel in the dish.
Lay 1/3 of the noodles over top.
Cover these with half of the squash mixture.
Spoon over 1 cup more of the bechamel.
Sprinkle half of the gruyere cheese and 1/3 of the Parmesan cheese and ½ of the goat’s cheese.
Repeat steps 4 to 6 once.
Finish off with the remaining noodles (3rd layer).
Spread the remaining sauce over top and then sprinkle with the remaining Parmesan cheese.
Spray a sheet of tinfoil with some non-stick cooking spray and loosely tent the baking dish. Bake in the preheated oven for about half an hour.
Remove the foil and bake for 20 minutes longer until golden brown. Remove from the oven and let rest for about 10 minutes.