Roasted Butternut Squash Lasagna With Gorgonzola Recipes

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ROASTED BUTTERNUT SQUASH LASAGNA



Roasted Butternut Squash Lasagna image

Making homemade pasta may seem arduous, but this dish is worth the extra work. The sheets, which are layered between the sage and butternut squash filling, encompass the lasagna once it's assembled. Look for amaretti cookies in Italian markets. They add a sweet note to the otherwise savory dish.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 4h30m

Yield Makes one 9-by-13-inch lasagna

Number Of Ingredients 14

2 large butternut squashes (about 2 pounds each), halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 stick unsalted butter, cut into pieces
2 1/4 cups finely grated Parmesan cheese (about 8 ounces), plus more if needed
1/2 cup finely crushed amaretti cookies, plus more if needed
1/4 cup finely chopped fresh sage, plus more if needed
1/4 teaspoon freshly grated nutmeg, plus more if needed
6 tablespoons unsalted butter, cut into pieces
1/4 cup plus 2 tablespoons all-purpose flour
6 cups whole milk
Coarse salt
1/4 teaspoon freshly grated nutmeg
Homemade Pasta for Roasted Butternut Squash Lasagna

Steps:

  • Make the filling: Preheat oven to 400 degrees. Drizzle squash halves with oil, and season with salt and pepper. Roast squashes, cut sides down, on a rimmed baking sheet until tender and browned, about 1 hour. Let cool. Scoop flesh from skins, and puree in a food processor until smooth.
  • Melt butter in a small saucepan over medium heat. Continue to cook until browned and fragrant, about 3 minutes. Transfer to a bowl.
  • Combine 3 cups squash puree, 1 cup Parmesan, 2 tablespoons plus 1 1/2 teaspoons amaretti cookies, sage, browned butter, 1 teaspoon salt, and nutmeg in a bowl. Adjust seasoning as desired with more Parmesan, amaretti cookies, sage, salt, and nutmeg.
  • Make the bechamel: Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to low, and cook, whisking often, for 3 minutes (do not let flour brown).
  • Meanwhile, bring milk to a gentle simmer in another small saucepan over low heat. Gradually whisk hot milk into the roux, whisking constantly to prevent lumps from forming. Season with 1/4 teaspoon salt and the nutmeg. Raise heat to medium, and bring to a boil, whisking constantly. Cook, whisking, until thickened, about 10 minutes. Reduce heat to low, and cook until the raw flour taste is gone, 5 to 10 minutes more. Season with 3/4 teaspoon salt.
  • Reduce oven temperature to 375 degrees. Assemble the lasagna: Coat bottom and sides of a 9-by-13-inch baking dish with a thin layer of bechamel (about 1/2 cup). Arrange two 8-by-21-inch sheets cooked pasta on top, barely overlapping, to cover bottom and sides of dish. (Edges of pasta should hang over sides by about 2 inches.)
  • Top with 3/4 cup squash filling, and sprinkle with 1 tablespoon amaretti cookies. Top with 1 sheet of pasta (fill in any gaps with pieces of another sheet if needed), trimming edges as needed so that pasta fits neatly in dish.
  • Top pasta with 3/4 cup bechamel and 2 tablespoons Parmesan. Continue layering in same order (pasta, squash and amaretti, pasta, bechamel and Parmesan) until you reach the top of the dish, ending with 1 sheet of pasta (you may need to fill in gaps with pieces of another sheet; you should have 10 layers of pasta). Fold in the overhang from the first layer of pasta to create a package. Trim pasta sheets as needed to prevent too much overlap, then spread remaining bechamel over top.
  • Bake, covered with parchment-lined foil, for 20 minutes. Uncover, and sprinkle with remaining Parmesan. Bake until top is browned, about 35 minutes more. Let cool slightly before serving.

ROASTED BUTTERNUT SQUASH LASAGNA



Roasted Butternut Squash Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

1 butternut squash, peeled and cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
Kosher salt
1 onion, halved and sliced
2 tablespoons unsalted butter
10 sage leaves
1/4 cup all-purpose flour
4 cups whole milk
Pinch of freshly grated nutmeg
Unsalted butter, for the baking dish
1 cup grated fontina cheese (about 4 ounces)
1 cup grated low-moisture mozzarella cheese (about 4 ounces)
1 cup grated parmesan cheese (about 4 ounces)
1 tablespoon all-purpose flour
9 no-boil lasagna noodles

Steps:

  • Make the vegetables: Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with salt. Toss the onion with the remaining 1 tablespoon olive oil on a separate baking sheet; season with salt. Roast, rotating the baking sheets once, until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.
  • Meanwhile, make the bechamel: Melt the butter in a medium saucepan over medium heat. Add the sage and cook 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg.
  • Assemble the lasagna: Butter a 9-by-13-inch baking dish. Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping. Evenly coat the bottom of the dish with 1/2 cup of the bechamel. Lay 3 noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese.
  • Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving.

ROASTED BUTTERNUT SQUASH LASAGNA WITH GORGONZOLA



Roasted Butternut Squash Lasagna with Gorgonzola image

Butternut squash in a Gorgonzola and cottage cheese sauce fills a fresh lasagna, topped with toasted walnut breadcrumbs.

Provided by Gay Lea Foods Co-operative(R)

Categories     Trusted Brands: Recipes and Tips     Gay Lea Foods Co-operative®

Time 1h55m

Yield 12

Number Of Ingredients 16

2 pounds peeled butternut squash
1 large sweet onion, chopped
¼ cup melted Gay Lea Butter, divided
1 tablespoon honey
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary leaves
½ teaspoon salt
½ teaspoon pepper
4 cups Nordica 1% Cottage Cheese
¾ cup milk
¾ cup sodium-reduced chicken broth
1 ¼ cups crumbled Gorgonzola cheese
9 ounces fresh lasagna noodles
1 ½ cups fresh breadcrumbs
½ cup chopped walnuts
¼ cup chopped fresh parsley leaves

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Cut the squash into small equal-sized pieces (about 1/2-inch/2 cm). Toss the squash and onion with half the butter, the honey, garlic, rosemary, salt and pepper until well combined. Spread in a single layer on parchment-lined baking sheets. Roast, turning occasionally, for 20 to 25 minutes or until very tender (rotate the baking sheets halfway through cooking). Cool slightly; combine with the cottage cheese, milk, broth and Gorgonzola.
  • Preheat the oven to 350 degrees F (180 degrees C). Grease a 9 x 13-inch (3 L) casserole dish. Spread one quarter of the cottage cheese mixture evenly into the dish. Cover with an even layer of noodles, trimming to fit. Repeat layers of cheese and noodles twice. Spread the remaining cheese mixture evenly over the noodles.
  • Cover with foil and bake for 45 minutes. Remove foil and bake, uncovered, for 15 minutes. Meanwhile, toss breadcrumbs with walnuts, parsley and remaining butter; sprinkle the lasagna evenly with breadcrumb mixture. Broil for 3 minutes or until golden brown. Rest for 20 minutes before slicing.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 35.8 g, Cholesterol 36.4 mg, Fat 13.7 g, Fiber 3 g, Protein 18.9 g, SaturatedFat 6.5 g, Sodium 590.2 mg, Sugar 9.5 g

GOLDEN BUTTERNUT SQUASH LASAGNA



Golden Butternut Squash Lasagna image

My rich, saucy lasagna features winter squash at its finest. The whipped cream topping adds a unique twist to this meatless casserole packed with roasted butternut squash, two kinds of cheese and a host of seasonings. Allowing the lasagna to stand for 10 to 15 minutes before serving makes it easier to cut. -Lisa Sheets, Carmel, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 13

1 medium butternut squash (3 pounds), peeled, seeded and cut into 1/2-inch cubes
3 tablespoons canola oil
9 lasagna noodles
3-1/2 cups 2% milk
1/4 cup chopped fresh rosemary
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
8 ounces fontina cheese, thinly sliced
1-1/2 cups grated Parmesan cheese, divided
1/2 cup heavy whipping cream

Steps:

  • Preheat oven to 425°. Divide squash between 2 greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Bake, uncovered, stirring occasionally, until tender, 20-25 minutes., Meanwhile, cook noodles according to package directions. In a small saucepan, combine milk and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain, reserving milk, and set aside. Discard rosemary., In a Dutch oven, heat butter over medium heat. Add garlic; saute 1 minute. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir until slightly thickened, about 2 minutes. Reserve 1 cup sauce; stir squash into remaining sauce., Reduce oven setting to 375°. Drain noodles. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of squash mixture, half of fontina cheese and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles. Beat cream until soft peaks form. Spread over top. Sprinkle with remaining Parmesan cheese., Bake, covered, for 30 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 353 calories, Fat 20g fat (10g saturated fat), Cholesterol 55mg cholesterol, Sodium 559mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 4g fiber), Protein 15g protein.

ROASTED BUTTERNUT SQUASH AND GARLIC LASAGNA



Roasted Butternut Squash and Garlic Lasagna image

This is a recipe a dear aunt passed on to me. I have made it many times. It is simple and easy to made parts of it in advance to save on time.

Provided by ANNARICCIJOHNSON

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Vegetarian Lasagna Recipes

Time 2h25m

Yield 12

Number Of Ingredients 11

3 pounds butternut squash, halved and seeded
3 tablespoons vegetable oil
½ teaspoon salt
¼ cup unsalted butter
2 tablespoons minced garlic
¼ cup all-purpose flour
1 quart milk
salt and ground black pepper to taste
1 cup heavy cream
9 no-cook lasagna noodles
1 ⅓ cups finely grated Parmesan cheese

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  • Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
  • Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
  • Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  • Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
  • Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 33.5 g, Cholesterol 51.7 mg, Fat 19.3 g, Fiber 3 g, Protein 10.4 g, SaturatedFat 10.2 g, Sodium 292.9 mg, Sugar 7 g

LASAGNA OF ROASTED BUTTERNUT SQUASH



Lasagna of Roasted Butternut Squash image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 25

2 large butternut squash, about 3 to 5 pounds
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh sage leaves
1 tablespoon Fennel and Cinnamon Spice Blend, recipe follows
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon freshly grated nutmeg
2 cups ricotta cheese (or a 15-ounce container)
1 cup freshly grated Parmesan
2 large eggs
1 pound dried lasagna sheets (about 24 sheets), each 6 1/2 by 3 inches
Extra-virgin olive oil
2 quarts whole milk
6 tablespoons unsalted butter
1 tablespoon sage, minced
2 teaspoons minced garlic
1/2 cup all-purpose flour
Freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
Butter, for dish
1 pound mozzarella, grated
1 cup freshly grated Parmesan
3 tablespoons fennel seeds
2 teaspoons ground cinnamon
Salt

Steps:

  • Preheat the oven to 400 degrees F.
  • Using a vegetable peeler, remove the squash's hard shell. Trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board. Cut the squash in half lengthwise. Scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. Line a baking sheet with aluminum foil. In a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper. Spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice. Remove the squash from the oven and puree in a food processor with fresh nutmeg.
  • In a large bowl, mix the squash puree, ricotta, Parmesan, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and refrigerate the mixture until ready to use.
  • In a large pot of boiling, salted water, cook the lasagna sheets until al dente. Drain the sheets and spread them on a baking sheet. Drizzle them lightly with oil and set aside.
  • Prepare the sauce: In a large saucepan, bring the milk to a slow simmer over medium heat. In a large pot, melt the butter over medium-low heat. Add the sage and garlic to the butter, cook for 30 seconds, then add the flour and stir. Add about 3 cups of the milk, and whisk vigorously to prevent lumps. Bring to a boil, while whisking continuously. Add the remaining milk and whisk again. Add the salt, pepper, and nutmeg. Adjust the heat to low to maintain a slow simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently. Remove the saucepan from the heat. Makes about 8 cups.
  • Preheat the oven to 375 degrees F.
  • Butter a 9 by 13-inch baking dish. Spoon a ladle of bechamel into the dish and spread to coat the bottom. Place a single layer of lasagna sheets on top of the bechamel. Spread some of the squash mixture evenly over the lasagna sheets and sprinkle about 2 tablespoons of mozzarella cheese and 1 tablespoon of grated Parmesan on top. Repeat this step until all ingredients are used, starting with 2 to 3 ladles of bechamel for each layer. Keep building the layers until the pan is full to about 1/4-inch from the top. Finish with cheese and sauce directly over the noodles. Bake in the middle of the oven for about 1 hour. Remove the cover, and continue cooking for another 15 minutes until golden brown and bubbling. Allow lasagna to rest before slicing. Serve warm.
  • Grind fennel with mortar and pestle. Add the cinnamon and salt and continue grinding. Or grind in spice grinder for a rough grind.

Nutrition Facts : Calories 0 calorie

ROASTED BUTTERNUT SQUASH WITH CARAMELIZED ONIONS, GORGONZOLA AND



Roasted Butternut Squash With Caramelized Onions, Gorgonzola and image

This came from closet cooking. I just love all the flavors. I do not have patience to cook the onions as long as they suggest.

Provided by aronsinvest

Categories     Vegetable

Time 1h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

2 cups butternut squash (cut into 1/2 inch cubes)
1 tablespoon olive oil
salt and pepper
1 tablespoon olive oil
1 tablespoon butter
1 onion (sliced)
1 garlic clove (chopped)
1 tablespoon butter
1 handful sage leaf
1/4 cup gorgonzola, dolce (crumbled)

Steps:

  • 1. Toss the butternut squash with the olive oil and season with salt and pepper.
  • 2. Roast the squash in a preheated 350F oven until tender, about 30-40 minutes and set aside.
  • 3. Meanwhile, heat the oil and melt the butter in a pan.
  • 4. Add the onion and cook on low until caramelized, about 40-60 minutes.
  • 5. Add the garlic and saute for a few minutes and set aside.
  • 6. Melt the butter in a pan and let it brown.
  • 7. Add the sage leaves and saute until crispy, about 2-3 minutes.
  • 8. Add everything to the pan and toss in the browned butter to coat and remove from heat when the gorgonzola starts to melt.

Nutrition Facts : Calories 184.5, Fat 15, SaturatedFat 6.2, Cholesterol 21.6, Sodium 162.5, Carbohydrate 11.4, Fiber 1.8, Sugar 2.8, Protein 2.9

THYME ROASTED BUTTERNUT SQUASH WITH GORGONZOLA



Thyme Roasted Butternut Squash With Gorgonzola image

Fabulous flavor! Roasted butternut squash and sauteed onions seasoned with Thyme then enveloped in Gorgonzola and baked until the flavors mesh.

Provided by Balancing Cinderella

Categories     Vegetable

Time 1h3m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 -5 cups butternut squash, cut into 1/2-inch cubes (you can buy pre-cut in many stores)
6 tablespoons olive oil
sea salt
fresh ground pepper
2 onions, halved and sliced
5 -8 fresh thyme sprigs, chopped
3 garlic cloves, smashed and chopped
1/2 cup gorgonzola, crumbled

Steps:

  • Preheat oven to 350 degrees F.
  • 1. In a glass baking dish, mix the butternut squash and olive oil, Salt and pepper to taste. Bake for 35 minutes.
  • 2. In a skillet, sauté onion in olive oil on medium-low heat for 15-20 minutes. The onions will soften and begin to carmalize.
  • 3. Add rosemary and garlic to the pan and sauté for a minute more.
  • 4. Add the onion mixture to the butternut squash. Gently mix with a spatula.
  • 5. Sprinkle Gorgonzola over the top.
  • 6. Bake for 15-20 minutes.
  • 7. Serve and enjoy!

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From therecipes.info


ROASTED BUTTERNUT SQUASH LASAGNA - OVEN LOVE
2010-09-16 Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once half-way through. Transfer to a bowl and serve. Transfer to a bowl and serve.
From ovenloveblog.com


ROASTED BUTTERNUT SQUASH SALAD WITH GORGONZOLA - HELLO LITTLE HOME
2014-11-12 Mix squash, 2 tablespoons olive oil, and 1 tablespoon maple syrup in a large bowl. Season with salt and pepper. Transfer squash to baking sheet, then roast for 30 minutes (or until tender and caramelized), flipping every 10 minutes. Remove from oven, then set aside to cool slightly before assembling salad.
From hellolittlehome.com


COZY ROASTED VEGETABLE BUTTERNUT SQUASH LASAGNA
2021-11-02 In the small bowl, add the ricotta, egg, salt and pepper. Mix until well combined. Set aside. To assemble the lasagna, spread 3/4 cup of butternut squash mixture over the bottom of a 9x13 inch baking dish. Place 5 of the cooked lasagna noodles on top, laying 4 vertically and 1 horizontally.
From ambitiouskitchen.com


ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE …
2004-08-20 Step 4. In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk ...
From epicurious.com


ROASTED BUTTERNUT SQUASH LASAGNA - KRISTINE'S KITCHEN
2018-11-27 In this roasted butternut squash lasagna the traditional tomato and meat sauce in a classic lasagna recipe is replaced with a layer of creamy mashed butternut squash. It is so good! It is so good! If you are looking for a meatless main dish to serve for your holiday meal, this vegetarian lasagna recipe is it.
From kristineskitchenbiog.com


WHITE LASAGNA WITH GORGONZOLA AND BUTTERNUT SQUASH RECIPE
2007-02-01 Slice the butternut squash in half lengthwise. Scrape out seeds. Place in roasting pan, cut side up. Cover the pan tightly with foil and bake until the butternut squash is completely tender, about 45 minutes.
From reluctantgourmet.com


THE BEST RECIPES FOR ROASTED BUTTERNUT SQUASH LASAGNA WITH …
2020-01-29 Preheat the oven to 450 degrees F (230 degrees C). Cut the squash into small equal-sized pieces (about 1/2-inch/2 cm). Toss the squash and onion with half the butter, the honey, garlic, rosemary, salt and pepper until well combined.
From recipesmycafe.blogspot.com


ROASTED BUTTERNUT SQUASH LASAGNA - STETTED
2021-01-05 Instructions. Preheat oven to 400°F. Toss squash, garlic, 2 tablespoons olive oil, and 1/4 teaspoon salt together, then spread onto a large baking sheet.
From stetted.com


ROASTED BUTTERNUT SQUASH LASAGNA WITH GORGONZOLA | RECIPE
Jul 5, 2016 - Butternut squash in a Gorgonzola and cottage cheese sauce fills a fresh lasagna, topped with toasted walnut breadcrumbs. Jul 5, 2016 - Butternut squash in a Gorgonzola and cottage cheese sauce fills a fresh lasagna, topped with toasted walnut breadcrumbs. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to ...
From pinterest.co.uk


BUTTERNUT SQUASH LASAGNA (VEGETARIAN) - CHAMPAGNE TASTES®
2020-10-10 Preheat oven to 400°F. Toss squash and onions with oil, salt, paprika, chili flakes and nutmeg. Lay in a single layer on a baking sheet and roast 20-25 minutes or until tender. After cooking, add half the vegetables and the milk to a blender basin.
From champagne-tastes.com


ROASTED BUTTERNUT SQUASH LASAGNA WITH GORGONZOLA RECIPE
Jul 5, 2016 - Butternut squash in a Gorgonzola and cottage cheese sauce fills a fresh lasagna, topped with toasted walnut breadcrumbs. Jul 5, 2016 - Butternut squash in a Gorgonzola and cottage cheese sauce fills a fresh lasagna, topped with toasted walnut breadcrumbs. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch ...
From pinterest.co.uk


ROASTED BUTTERNUT SQUASH WITH GORGONZOLA, PECANS, AND
2015-11-11 Preheat oven to 425°F. Peel butternut squash, then cut into 1.5cm cubes. Toss in 3 tablespoons of olive oil, chopped thyme, and salt. Place on a large sheet pan and roast for 45 minutes, turning halfway through. Once out of the oven, allow to cool slightly, then toss in a bowl with pomegranate, gorgonzola, and roasted pecans. Serve warm or cold!
From bromabakery.com


ROASTED BUTTERNUT SQUASH LASAGNA WITH GORGONZOLA
Cut squash into ½” (2 cm) cubes. Toss with half the melted butter, honey, garlic, rosemary, salt and pepper until well combined. Spread in a single layer on a parchment-lined baking sheet. Roast, turning occasionally, for 20 to 25 minutes or until very tender. Cool slightly; combine with cottage cheese, milk, chicken stock and Gorgonzola.
From hewittsdairy.com


ROASTED BUTTERNUT SQUASH WITH LENTILS, HERBS, AND GORGONZOLA
2019-11-20 Bring to a boil, add lentils, decrease the heat to medium, and simmer for 20 minutes or so, until cooked. Drain, rinse, then place in a large bowl. Stir in the lemon juice, lemon zest, herbs, another tablespoon or so of oil, and a good pinch of salt. Add the squash …
From imalwayshungry.net


ROASTED BUTTERNUT SQUASH LASAGNA - COMFORT DU JOUR
2021-09-22 Allow it to cool on the pan before transferring to a separate bowl. Set aside until you’re ready to assemble the lasagna. Add the remaining squash (from the bulb end) to a saucepan and cover with water. Bring to a boil, reduce heat and simmer until …
From comfortdujour.com


ROASTED BUTTERNUT SQUASH WITH ONIONS & GORGONZOLA - WE ARE NOT …
2009-10-27 Transfer caramelized onions to a plate and melt remaining 1 Tbsp butter in skillet. Let the butter brown a bit and then add the sage leaves. Sauté for about 2-3 minutes, until crispy. Add onions, squash, and gorgonzola to the pan and toss (try not to let the cheese melt). Serve!
From wearenotmartha.com


ROASTED BUTTERNUT SQUASH LASAGNA - BELL' ALIMENTO
2013-10-08 Instructions. Preheat oven to 400 degrees. Place squash onto a rimmed baking sheet. Drizzle with oil and season with salt and pepper. Bake for …
From bellalimento.com


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