Roasted Butternut Squash (Printable Version)
Tender roasted squash layered with herbs, creamy cheeses, and spinach for a rich, comforting dish.
# Ingredients Required:
→ Main Ingredients
01 -
900 g cubed butternut squash (approximately 1 medium squash)
02 -
30 ml extra virgin olive oil
03 -
Kosher salt and freshly ground black pepper, to taste
04 -
85 g cultured butter
05 -
3 cloves garlic, minced or grated
06 -
12 fresh sage leaves
07 -
2 sprigs fresh rosemary
08 -
30 g all-purpose flour
09 -
480 ml whole milk
10 -
480 ml low sodium chicken or vegetable broth
11 -
0.25 tsp freshly grated nutmeg
12 -
100 g shredded Gouda or Fontina cheese
13 -
480 g whole milk ricotta
14 -
200 g shredded provolone cheese
15 -
2 packages frozen spinach (280 g total), thawed and drained, or 120 g fresh baby spinach
16 -
No-boil lasagna noodles as needed
17 -
85 g thinly sliced prosciutto, torn (optional)
# Guide to Cooking:
01 -
Preheat the oven to 190°C. Lightly butter a 23x33 cm baking dish.
02 -
On a baking sheet, combine cubed butternut squash with olive oil, kosher salt, and black pepper. Roast for 25 to 30 minutes until tender.
03 -
In a large skillet over medium heat, melt butter with garlic, sage leaves, and rosemary until butter begins to brown, approximately 3-4 minutes. Remove and discard herbs. Whisk in flour and cook for 1 minute. Gradually add milk and broth, whisking continuously. Add nutmeg, salt, and pepper to taste. Bring to a boil and stir for 3-4 minutes until sauce thickens. Remove from heat and stir in shredded cheese and spinach.
04 -
In a medium bowl, mash the roasted butternut squash until mostly smooth. Fold in the ricotta cheese, then season with salt and pepper.
05 -
Spread one-quarter of the cheese sauce evenly on the bottom of the baking dish. Layer with no-boil noodles, half of the squash mixture, another quarter of the cheese sauce, and a handful of provolone. Repeat the layering process until all ingredients are used, finishing with provolone on top. If desired, scatter torn prosciutto over the top layer.
06 -
Bake uncovered at 190°C for 45 minutes or until the top is golden and bubbly.
07 -
Let stand for 10 minutes before serving. Garnish with reserved fried sage and rosemary if available.
# Extra Suggestions:
01 -
For best flavor, use freshly grated nutmeg and high-quality cheeses. Roasting the squash enhances its natural sweetness.