Roasted Butternut Squash, Garlic & Rosemary Lasagna

Posted on November 25, 2013 by Aprons & Stilettos

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

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

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Wild Mushroom & Sausage Pappardelle

Posted on October 17, 2013 by Aprons & Stilettos

Wild Mushroom Pappardelle

In lieu of “National Pasta Day” we decided to share one of our favorite recipes from Kenwood Vineyards “Perfect Pairings” recipe book. Created by their team of Executive Chefs, this dish is perfect for the cooler weather ahead and pairs exceptionally well with Pinot Noir.

8 ounces Pappardelle pasta
2 tablespoons thyme, fresh leaves
1 tablespoon olive oil
1-2 small dried red chilies, crumbled
9 ounces good spicy sausage
3-4 tablespoons butter
1 onion, finely chopped
½ cup flat leaf parsley, chopped
1 garlic clove, minced
½ cup parmesan cheese freshly grated
Salt and pepper to taste
1 pound mixed wild mushrooms*

* Shitakes, oysters, or hen of the woods, trimmed and torn or cut up.

Mushroom Pappardelle

In a large skillet, heat oil over medium high heat; add sausage, onion and garlic, breaking sausage up with spoon while cooking until onions are golden, about 7 minutes. If sausage is fatty, drain excess drippings from pan. Add mushrooms, thyme, and chilies; cook, stirring frequently until mushrooms release their liquid and it evaporates, about 10-12 minutes. Remove from heat, season with salt and pepper.

Meanwhile, cook pasta to al dente in a large pot. Drain, saving ½ cup of cooking liquid. Return pasta to pot.

Add butter to mushroom mixture, along with a little of the cooking liquid from the pasta to loosen and deglaze. Pour mushroom mixture, parsley and parmesan cheese into pot with pasta and toss to combine. Turn out onto large platter to serve. May be garnished with more parsley and cheese.

Serves: 4-6

Love pasta? Love wine? Don’t forget to enter the “Perfect Pasta Pairing” contest for a chance to win a trip for two to beautiful Sonoma County valued at $5,000.

Tweet us at @ApronsStilettos and share with us your favorite pasta recipe for #NationalPastaDay!

Source: Kenwood Vineyards

This Fall We’re Falling for Figs

Posted on October 10, 2013 by Aprons & Stilettos

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.