Roasted Butternut Squash, Garlic & Rosemary Lasagna

Butternut Squash Lasagna

The fall season calls for deliciously irresistible winter squash and butternut squash is one of my all-time favorites. Last night I had the opportunity to hang out with Chef Don Garrett from Wine Country Artisans Catering who made an AMAZING homemade butternut squash ravioli. These raviolis were hands down the BEST butternut squash raviolis I’ve ever tasted (perhaps we will have a blog post soon and Don will share with us his recipe!) Nevertheless, as I was eating his leftovers this afternoon for lunch, I got inspired to whip up something tonight for dinner that incorporated this wonderful autumn squash. In the past, I’ve made butternut squash soup, roasted squash with thyme and butternut squash risotto… hmmmm, I have lasagna pasta sheets – let’s make lasagna! I haven’t made lasagna in a long, long time so this was the perfect dish to make. Not only is this dish comforting — a perfect pair to the cooler weather — but it’s easy to make.

Prepping Lasagna

  • 2 1/2 cups fresh butternut squash, seeded, peeled, and cut into 1/2 inch pieces
  • olive oil
  • 2 – 3 garlic cloves, minced
  • 1 1/2 – 2 cups milk
  • 2 teaspoons fresh rosemary, chopped
  • 2 tablespoons flour
  • 2 cups freshly grated Parmesan
  • 2 tablespoons butter
  • No-boil lasagna pasta
  • 1/2 cup heavy cream
  • salt & pepper, to taste

Butternut Sqash Lasagna

Preheat oven to 450 degrees F. In a large bowl, toss fresh butternut squash pieces with olive oil and lightly season with salt. Roast for 10 minutes. Stir butternut squash and roast for another 10 – 15, until tender and golden.

While squash is roasting, melt butter in a large saucepans. Add garlic and cook over medium heat until fragrant (1 minute). Stir in flour and cook roux, stirring for about 2-3 minutes. Slowly add milk, rosemary, salt and pepper. Cook and stir frequently until thickened yet smooth – about 5 – 8 minutes. Stir in roasted squash.

Butter a casserole dish and pour some sauce on the bottom of the prepared baking dish. Begin layering the lasagna pasta sheets. Spread the sauce on top of the noodles and sprinkle freshly grated Parmesan cheese. Repeat layering noodles, adding the sauce and finishing with Parmesan cheese. Pour heavy whipping cream over the top of the entire dish and sprinkle a little more cheese. Cover dish tightly with foil and bake in the middle of the oven for 30 minutes. Remove foil and bake for an additional 10 minutes, or until the top is bubbling and golden brown. Allow dish to cool for about 5 minutes. Garnish with rosemary sprigs.

Serves 4 – 6.

Wine Pairing? Try pairing this decadent dish with a rich & buttery Chardonnay. Do you have a personal favorite? Share with us in the comments below or on twitter!

Enjoy! ~Crystal


What are your favorite fall dishes? Share with us on Twitter @ApronsStilettos


This Fall We’re Falling for Figs

Basket of Homegrown Figs

Rochelle and I absolutely LOVE figs and when the weather begins to turn we know that the fig season is upon us. Both of us are lucky enough to have several fig trees on the property which allows us to quickly whip up an easy, yet delicious, appetizer or spruce up any entrée. If you haven’t given figs a try, check out these simple recipes below.

Fig, Prosciutto and Blue Cheese Pizza

Fig Pizza

(click here for recipe)

Rosemary Infused Goat Cheese Figs

Rosemary Figs

(click here for recipe)

Blue Cheese, Honey and Walnut Figs

Blue Cheese, Honey and Fig Appetizer

(click here for recipe)

Enjoy and don’t forget to tweet or leave us a comment with your favorite fig recipes – we love hearing from you! ~Crystal

Homegrown Figs

Linguine with Heirloom Tomatoes, Basil & Olive Oil

Linguine tossed with Heirloom Tomatoes
1 pound Linguine pasta, cooked al dente
¼ cup slivered fresh garlic
½ cup extra virgin olive oil
4 cups chopped fresh heirloom tomatoes
½ cup Sauvignon Blanc (I used Kenwood Vineyards Sauvignon Blanc)
1 cup chicken or vegetable stock
1 cup whole basil leaves
Asiago cheese

Tomatoes, Garlic, Basil, Wine

Sauteed Tomatoes

In heavy bottomed sauté pan, heat olive oil. Drop in garlic and cook until it becomes translucent. Add tomatoes and sauté for one minute. Add stock and wine and simmer for 2 minutes. Season the sauce with kosher salt and cracked black pepper. Add basil leaves, remove from heat and toss in pasta. Serve immediately with cheese on top. Recipe inspired from our Executive Chef  – Robin Lehnhoff-McCray.

Linguine Heirloom Tomatoe with Chicken Tenderss,

Enjoy ~Crystal