Winter squash appears in lots of colorful and unique shapes and sizes while also having quite the list of varieties, such as butternut, acorn, delicata and pumpkin (did you pumpkins are a kind of squash?). This recipe uses the popular butternut squash and comes from Powisset Farm, where it was featured in one of Chef Thi’s culinary classes. Check out other upcoming classes at Powisset and all of the other events and programs happening at our farms.
Butternut Squash Lasagna
1 lbs. fresh lasagna sheets or cooked and drained dry lasagna noodles
½ lbs. butternut squashed peeled and sliced
½ lbs. kale cleaned and chopped
1 small onion diced
1 ½ cups mozzarella cheese
½ cup butter
½ cup flour
3 ¾ cup milk heated
freshly ground pepper
Make the béchamel sauce. Melt the butter in a saucepan. Stir the flour and cook, stirring consistently, until the paste cooks and bubbles a bit, but do not let it brown, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring to a boil. Add salt and pepper to taste, lower the heat, and cook stirring for 2 to 3 minutes more. Remove from the heat. Put it aside and let cool.
Place butternut squash on a sheet tray and roast for 15- 20 minutes until just tender. Set aside and let cool.
Heat olive oil in a sauté pan on medium high heat. Add onion and cook until translucent. Add kale and cook until kale is wilted. Season with salt and pepper.
In a 9x 13 casserole pan ladle bechamel sauce to coat the bottom of the pan. Add a layer of pasta, then butternut squash, then kale, and cheese. Repeat the layers, so that 3 to 4 layers have formed. Top with the bechamel sauce. Bake for 30 minutes or until it is bubbling and browned on top.
Let cool for 10-15 minutes before serving.