Squash And Chestnut Lasagna Recipes

BUTTERNUT SQUASH LASAGNA WITH CHESTNUT PASTA

Steps:

• Preheat oven to 450°F.
• Prepare the fresh pasta sheets or, if using store-bought, prepare the lasagna sheets according to the directions on the package, if needed.
• Place squash on parchment or silpat mat-lined baking sheet, cut side down, and roast for 30 minutes, or until soft. Scoop squash flesh into a bowl and mash it with a fork.
• Heat olive oil over medium heat in a large skillet. Add garlic and shallots and cook, stirring, until soft and beginning to brown.
• Add organic ground turkey, fresh sage, and 1/4 teaspoon each salt & pepper (or more depending on your taste!). Cook, stirring, until the meat browns and cooks completely through. Transfer to a bowl to cool.
• Meanwhile, prepare the béchamel. Melt butter in same large skillet over medium heat. Add sweet rice flour and whisk until smooth. Continue cooking, whisking, until golden brown, about 2-3 minutes.
• Meanwhile, heat milk in saucepan until just about to boil. Add milk to butter and flour mixture in three parts, whisking continuously until very smooth.
• Bring to a boil. Continue cooking until the béchamel thickens, about 1-2 minutes. Remove from the heat and whisk in salt and nutmeg.
• In a 9×13 casserole dish or baking pan, spread a very thin layer of béchamel along the bottom of the pan. Layer 3-4 layers of pasta, ground turkey, butternut squash, béchamel, and grated parmesan, ending with a final layer of pasta, béchamel, and grated parmesan.
• Bake for 30-45 minutes, until the top is golden brown and bubbling.

OPEN STYLE LASAGNA OF SQUASH AND CHESTNUTS

Steps:

• Cook the chestnuts in butter over medium heat for about 10 minutes stirring constantly until browned. Remove pan from fire, add brandy and return to burner to flame the brandy. Add chicken stock and cook until glazed. Reserve.
• Mushroom Sauce:
• Saute onion and garlic in oil for 5 minutes to soften. Add button mushrooms and white wine. Reduce the liquid, add water and thyme. Cook 10 minutes on low heat. Pour all ingredients into a blender and puree, strain and season with salt and pepper. Return to a medium heat and whisk in creme fraiche.
• Bring a large pot of boiling, salted water to a boil. Add the pasta sheets and cook until al dente, about 4 minutes.
• In a small saute pan, heat some olive oil. When the oil is hot, add the sage leaves and fry until crispy, about 30 seconds. Remove and drain on paper towels.
• Place 1 large spoon full of butternut squash puree on a plate. Place 1 pasta sheet on top of the puree and push down. Place 1 large spoonful of acorn squash puree on the pasta sheet and top with one more pasta sheet. Spoon some sauce around and place 4 chestnuts in the sauce. Grate some amaretti cookie over the pasta top with fried sage leaf.
• Preheat the oven to 350 degrees F.
• Place all spices and water in a pan. Put squash flat side down on a wire rack or steaming basket above water. Cover with foil and bake 1 hour, until tender. Remove meat and puree with the mascarpone in food processor. Season with salt and pepper.
• Preheat the oven to 400 degrees F.
• Cut squash in 1/4's. Drizzle with olive oil, salt and pepper. Place on flat sheet tray. Roast until tender, about 35 minutes. Remove meat from squash. Heat a saute pan over medium heat. Add the butter and cook until the butter has browned and smells nutty, about 5 minutes. Puree squash, butter, sage leaves, garlic and salt and pepper, to taste, in food processor.

YELLOW SQUASH LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C).
• Use a vegetable peeler to peel the yellow squash into ribbons. Add the squash to a large bowl.
• Add 1 teaspoon salt, 1 teaspoon pepper, the garlic powder, onion powder, and 1 teaspoon oregano, and toss well until the squash is coated. Set aside.
• Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic and cook for 5 minutes, until fragrant.
• Add the ground chicken, the remaining teaspoon salt, remaining teaspoon pepper, remaining teaspoon oregano, and the thyme, and cook until chicken is lightly golden brown.
• Add the crushed tomatoes, stirring to break up, and cook for 15 minutes, or until the sauce has reduced. Remove from the heat and set aside.
• In a medium bowl, combine the ricotta, Parmesan, and eggs and whisk until smooth.
• Grease a 9x13-inch (22x33 cm) casserole dish with cooking spray.
• Spread about ¼ of the ground chicken and tomato mixture in the bottom of the dish. Top with about ¼ of the squash noodles and ⅓ of the cheese mixture. Repeat with the remaining ingredients, finishing with a layer of noodles
• Top with the fresh mozzarella cheese.
• Bake for 30 minutes, or until the cheese is browned and melted.
• Serve warm.
• Enjoy!

WHERE'S THE SQUASH LASAGNA

Steps:

• In a skillet, cook the beef, zucchini and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Place tomatoes in a food processor or blender; cover and process until smooth. Stir into beef mixture. Add the water, tomato paste, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. , Spread 1 cup meat sauce in a greased 13x9-in. baking dish. Arrange three noodles over sauce. Spread with a third of the meat sauce; top with half of the ricotta cheese. Sprinkle with a third of the mozzarella and Parmesan cheeses. Repeat. Top with remaining noodles, meat sauce and cheeses. , Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

BUTTERNUT SQUASH AND BEEF LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Arrange butternut squash slices in a single layer on each baking sheet. Drizzle 1 tablespoon of olive oil over each layer; season each with 1 teaspoon Italian seasoning, salt, and pepper.
• Bake in the preheated oven until squash is soft but still firm to the bite, about 15 minutes.
• Heat a large skillet over medium heat; cook and stir beef and garlic until browned, about 5 minutes. Drain grease. Mix in remaining 1 teaspoon Italian seasoning, pasta sauce, brown sugar, basil, and 1 1/2 teaspoon salt. Simmer, stirring occasionally, until flavors combine, about 10 minutes.
• Mix remaining 1 teaspoon salt, ricotta cheese, eggs, 1/2 cup Parmesan cheese, and parsley together in a bowl.
• Layer 1/3 of the squash slices in the bottom of a 9x13-inch baking dish. Cover squash with 1/2 of the ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the beef mixture. Repeat layers, ending with remaining squash slices and sauce. Sprinkle 2 tablespoons Parmesan cheese on top.
• Bake in the preheated oven until cheeses are melted and sauce is bubbly, about 30 minutes. Let stand for 10 minutes before serving.

SQUASH LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Peel butternut squash and papaya using a julienne slicer or vegetable peeler. Continue to peel the flesh into lengthwise strips, rotating the squash and papaya, until all the meat is sliced. Arrange the longer strips of squash along the bottom and sides of a large, deep glass baking dish until covered. Layer jicama over squash layer. Cut remaining squash into 4-inch long strips and set aside.
• Heat cream cheese in a saucepan over low heat until smooth and pourable, about 5 minutes. Stir honey into cream cheese until evenly combined; pour over jicama layer.
• Heat 2 tablespoons butter in a skillet over medium heat; saute reserved squash until soft and fragrant, about 7 minutes. Layer squash over honey cream cheese layer.
• Heat remaining 1 tablespoon butter in the same skillet and saute bananas, cinnamon, brown sugar, and nutmeg until bananas are slightly browned and brown sugar is dissolved, about 3 minutes. Pour banana mixture over squash layer. Cover top with papaya strips.
• Bake in the preheated oven until cooked through and bubbling, about 1 hour.

BUTTERNUT SQUASH LASAGNA

Steps:

• Take the butternut squash and peel, seed, and cut it into 1/2-inch chunks.
• Cook the lasagna noodles according to package directions.
• Preheat oven to 450 degrees F.
• In a large bowl, toss the butternut squash chunks with 1 tablespoon olive oil and 1/2 teaspoon salt, then place the chunks in a single layer on a large cookie sheet.
• Roast the squash chunks for 30 minutes or until they're easily pierced with a fork, stirring after 15 minutes.
• Remove chunks from the oven and mash squash with a food processor (or fork or potato masher) until almost smooth; set aside.
• Lower the oven temperature to 375 degrees F.
• In a large Dutch oven or saucepot, over medium heat melt together the remaining 1 tablespoon olive oil and 1 tablespoon of butter.
• Add the chopped onion and cook for about 10 minutes or until golden, stirring often; add the Swiss chard and 1/4 teaspoon salt and cook until the chard is wilted and the liquid evaporates, which will take about 7 minutes.
• Remove from heat and set aside.
• In a large saucepan, melt the remaining butter over medium heat.
• Whisk in the flour, pepper, garlic salt, nutmeg, thyme, and sage and cook for 1 minute while stirring constantly.
• Gradually whisk in the milk until smooth and cook the sauce over medium-high heat until it boils and thickens slightly, stirring frequently.
• Boil for an additional 2 minutes while stirring, then whisk in all but 2 tablespoons Parmesan cheese.
• Remove the saucepan from heat.
• In a 13" x 9" glass lasagna pan, spoon about 1/2 cup of the white sauce to cover the bottom of the pan.
• Arrange 4 cooked lasagna noodles over the sauce, overlapping to fit; evenly spread all of the Swiss chard mixture over the noodles, top with about 1 cup white sauce, and sprinkle with about a 1/4 cup of mozzarella cheese.
• Arrange 4 lasagna noodles on top, then about 1 cup white sauce and all butternut squash chunks, then a 1/4 cup of mozzarella cheese.
• Top with remaining lasagna noodles, remaining white sauce, sprinkle with the chopped green onions and the remaining mozzarella cheese; sprinkle with the reserved 2 tablespoons Parmesan cheese.
• Cover the lasagna pan with foil and bake at 375 degrees for 30 minutes, then remove the foil and bake for an additional 10 minutes or until hot and bubbly; let lasagna cool for 10 minutes before cutting, for easier serving.
• Makes 8 to 10 servings.

BUTTERNUT SQUASH AND SAGE LASAGNA

Steps:

• Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
• Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
• Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
• Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
• Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
• Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

BUTTERNUT SQUASH AND HAZELNUT LASAGNE

Steps:

• Make filling:
• Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.
• Make sauce while squash cooks:
• Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)
• Assemble lasagne:
• Preheat oven to 425°F.
• Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.
• Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.

LIGHT CHICKEN AND SQUASH LASAGNA

Steps:

• Preheat oven to 400 degrees, with racks in middle and upper third. Divide squash between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring squash and rotating sheets halfway through. Let sheets cool on wire racks.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add chicken and cook, stirring occasionally, until cooked through, 4 minutes. Add cayenne, basil, and marjoram and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer chicken to a medium bowl.
• Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the chicken, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the squash, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

TURKEY 'N' SQUASH LASAGNA

Steps:

• With a sharp knife, pierce spaghetti squash 10 times. Place on a microwave-safe plate; microwave on high for 5-6 minutes. Turn; cook 4-5 minutes longer or until fork-tender. Cover and let stand for 15 minutes. Cut squash in half lengthwise; discard seeds. Scoop out squash, separating strands with a fork; set aside., In a large saucepan, cook turkey and onion in 1-1/2 teaspoons oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, tomato paste, parsley, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , In a small bowl, combine the egg, ricotta and 3/4 cup Parmesan until blended. In a small skillet, saute zucchini in remaining oil until crisp-tender. , Spread 1-1/2 cups meat sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles and half of the zucchini, spaghetti squash and ricotta mixture. Sprinkle with 1-1/2 cups mozzarella and half of remaining sauce. Top with the remaining noodles, zucchini, spaghetti squash, ricotta mixture and sauce (dish will be full). , Place dish on a baking sheet. Bake, uncovered, at 350° for 45-55 minutes or until edges are bubbly. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

SQUASH & CHESTNUT CRACKERS

Steps:

• Heat the oil and butter in a frying pan. Fry the onion and squash for 15 mins until the onion is golden and caramelised, and the squash is tender. Add the mushrooms and cook for another 8-10 mins until the water given off has evaporated. Pour in the marsala and bubble for 2-3 mins until it disappears. Stir in the chestnuts, sage, prunes, relish and breadcrumbs, and season well. Leave to cool.
• Unravel one of the pastry sheets onto a lightly floured surface and cut a 2cm-wide strip from one of the long sides of the pastry. Reserve this to decorate. Cut the remaining pastry into four long rectangles - these will be your cracker bases. Cut the remaining pastry sheet into four and chill all the pastry on a lined baking sheet for 15 mins.
• Stir the cheese into the cooled filling, then divide the mixture into four portions. Mould into sausages and position on the pastry bases, leaving lots of room for what will be the scrunched ends of the crackers.
• Brush the exposed pastry around the filling with the beaten egg and drape over the larger pastry tops, sealing the pastry all around the filling. Trim, if you need to, and pinch in the ends to create the Christmas cracker shape. Press the ends with a fork, trimming again, if you need to, then glaze with more of the beaten egg. Chill for 30 mins or up to 24 hrs. Use the reserved pastry to create stars or Christmas trees, or whatever you fancy to decorate the crackers.
• Heat the oven to 200C/180C fan/gas 6. Glaze with more beaten egg and bake for 35-40 mins until golden and puffed. Serve with veggie gravy and plenty of trimmings.

ROASTED ACORN SQUASH AND CHESTNUTS

Steps:

• Preheat oven to 450°F.
• Halve squash lengthwise and discard seeds and strings. Cut each half lengthwise into 3 wedges and arrange wedges, skin sides down, in a shallow baking pan. In a small saucepan melt butter with brown sugar over moderate heat, stirring occasionally until sugar is dissolved. Stir in nutmeg and cloves and remove pan from heat. Spoon butter mixture over squash and cover baking pan with foil.
• Bake squash in middle of oven 30 minutes. Remove pan from oven and scatter chestnuts over squash. Re-cover pan with foil and roast squash and chestnuts 30 minutes, or until squash is tender. Squash and chestnuts may be made up to this point 6 hours ahead and kept, covered, at room temperature.
• Remove foil from pan and bake squash and chestnuts 20 minutes more. With a slotted spoon transfer squash and chestnuts to a serving dish. Stir sauce, scraping up brown-sugar drippings, and spoon over squash and chestnuts.

SKILLET LASAGNA WITH SPINACH AND SUMMER SQUASH

Steps:

• Heat oil in a well-seasoned large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more. Increase the heat to medium, add the zucchini and yellow squash and cook until soft and lightly golden, 10 minutes more, adding the spinach in the last 2 minutes of cooking. Stir constantly until the spinach is wilted. Transfer the cooked vegetables to a plate.
• While the vegetables cook, crush the tomatoes with a potato masher in a bowl and season with salt and pepper. Spoon a thin layer over the bottom of the pan (about 1/3 of the tomatoes). Add 4 lasagna sheets, breaking off the edges to fit into the curved edges of the pan. Top with half the vegetables, and drop half the ricotta by spoonfuls over the top. Repeat with another 1/3 of the tomatoes, the remaining vegetables and ricotta. Top with another layer of 4 lasagna sheets, the remaining sauce, and layer the Parmesan and mozzarella over the top.
• Sprinkle with salt and pepper, cover and cook over a low simmer until the pasta is soft and the cheese has completely melted, 5 to 10 minutes. Uncover and continue to cook on medium-high until the tomato has thickened, 5 minutes more. Set aside to cool slightly, 5 to 10 minutes, before cutting. Sprinkle basil and more Parmesan over the lasagna and serve.