Savory Roasted Butternut Squash

This roasted butternut squash lasagna is a cozy, comforting dish perfect for cool evenings when you want something rich but not too heavy. It layers creamy squash and spinach with cheese sauce and tender noodles for a delicious twist on traditional lasagna that feels special yet approachable for home cooks.

I first made this after stumbling on a giant butternut squash at the farmer's market and it became our favorite fall dinner not just for taste but also the vibrant colors on the table.

Ingredients

• Cubed butternut squash: six cups for natural sweetness and creamy texture. Choose a firm, bright orange squash with no soft spots
• Extra virgin olive oil: brings a mild fruity flavor and helps with roasting. Pick a fresh bottle stored in a dark bottle
• Kosher salt and black pepper: to season generously and enhance natural flavors
• Vermont Creamery cultured butter: rich and slightly tangy butter elevates the sauce. If unavailable, use a good quality European style butter
• Garlic: minced or grated for a fragrant base. Fresh garlic delivers the best aroma and taste
• Fresh sage and rosemary: provide a warm, earthy aroma that pairs perfectly with squash. Select leaves that are vibrant green and not wilted
• All-purpose flour: thickens the cheese sauce into a velvety texture. Use a fine flour, not whole wheat
• Whole milk: adds creaminess and body to the sauce. Choice of whole milk helps keep the sauce rich but not heavy
• Low sodium chicken or vegetable broth: balances the milk and adds savory depth. Use low sodium to control salt levels
• Fresh grated nutmeg: a subtle warming spice that brightens the sauce
• Shredded gouda or fontina cheese: melts smoothly, adding flavor and creaminess. Choose young versions for milder taste or aged for more bite
• Whole milk ricotta: creamy and mild cheese that blends into the squash for richness
• Shredded provolone cheese: melts well for the top layers, adding an extra cheese pull
• Frozen spinach: thawed and drained or fresh baby spinach for color and mild earthiness. Fresh spinach is preferable in season
• No-boil lasagna noodles: simplify preparation and absorb sauce beautifully
• Thinly sliced prosciutto: optional for a salty, crispy finish. Look for good quality artisanal prosciutto for best flavor

Instructions

Build The Roasted Squash:

Toss cubed butternut squash with olive oil and a pinch of salt and pepper on a baking sheet. Roast in a preheated 375 degree oven for about 25 to 30 minutes until the squash is tender and caramelized on the edges. This roasting step intensifies the natural sweetness and softens the squash for easy mashing.

Make The Herb Butter Sauce:

Heat butter in a large skillet over medium heat. Add minced garlic, fresh sage leaves and rosemary sprigs. Cook gently until the butter starts to brown lightly and release a nutty aroma around 3 to 4 minutes. Remove the herbs carefully to avoid burning.

Create The Cheese Sauce Base:

Whisk flour into the butter until combined and cook for one minute to remove the raw flour taste. Slowly pour in the milk and broth while whisking constantly to prevent lumps. Add freshly grated nutmeg plus salt and pepper. Bring the mixture to a gentle boil, stirring continuously for 3 to 4 minutes until the sauce thickens to a creamy consistency. Stir in shredded gouda or fontina cheese along with the spinach and remove from heat.

Prepare The Squash And Ricotta Mixture:

Allow the roasted squash to cool slightly then mash it in a medium bowl until mostly smooth but retaining a bit of texture. Stir in the whole milk ricotta cheese and season with salt and pepper to taste. This blend adds creaminess and helps bind the layers together.

Assemble The Lasagna:

Lightly butter a 9 by 13 inch baking dish. Spread one quarter of the cheese sauce evenly on the bottom. Lay in a layer of no-boil noodles then half of the squash mixture. Pour over another quarter of the cheese sauce and sprinkle a handful of shredded provolone. Repeat the layering sequence until all ingredients have been used up. Optionally top with torn slices of prosciutto for a salty, crispy finish once baked.

Bake And Rest:

Bake uncovered in the 375 degree oven for 45 minutes until the lasagna is bubbly and golden brown on top. Let it stand for 10 minutes before serving to set and make slicing easier. Garnish with reserved fried sage leaves and rosemary for extra aroma and crunch.

My favorite part is the browned sage in the butter sauce which adds a subtle herbaceous crunch. This dish always reminds me of cozy family fall dinners where the kitchen smells like autumn in every corner.

Storage Tips

Store leftovers tightly covered in the fridge for up to four days. To reheat, cover with foil and warm in a 350 degree oven until heated through or microwave individual portions. The flavors meld even better after resting a day.

Ingredient Swaps

Use vegan butter and plant-based milks and cheeses to make this dairy free without losing creaminess. Sweet potatoes or carrots can replace the squash for a different flavor profile. Kale or chard can be swapped for spinach to add more texture.

Serving Ideas

Serve with a crisp green salad dressed lightly with lemon vinaigrette to balance the richness. Crusty bread or garlic rolls on the side soak up the extra sauce beautifully. A glass of dry white wine like Sauvignon Blanc complements the creamy flavors well.

This lasagna is a perfect blend of comforting flavors and beautiful autumn colors bringing warmth to any dinner table.

Frequently Asked Recipe Questions

→ What type of squash works best for this dish?

Medium butternut squash is ideal due to its natural sweetness and firm texture, allowing for tender roasting without becoming mushy.

→ Can I substitute the cheeses used here?

Yes, gouda, fontina, provolone, and ricotta contribute creaminess and depth. Similar melty cheeses like mozzarella or gruyere can work well too.

→ Why roast the squash before layering?

Roasting concentrates the squash's sweetness and enhances its texture, preventing sogginess and developing richer flavors in the finished dish.

→ How is the herb butter sauce made?

Butter is browned with garlic, sage, and rosemary to infuse aromatic flavors. Flour is whisked in to create a roux, then milk and broth are added for a creamy, silky sauce with a hint of nutmeg.

→ What purpose does the prosciutto serve?

Prosciutto adds a savory, slightly salty meatiness that contrasts the creamy and sweet layers, enhancing overall flavor complexity.

→ Can fresh spinach be used instead of frozen?

Yes, fresh baby spinach works well once drained properly. It offers a brighter, fresher note compared to frozen.