Posts tagged ‘butternut’

July 22, 2013

Butternut Squash and Mushroom Lasagna

Pasta carbonara, pizza Margherita, and a fresh panzanella salad.  I love classic Italian dishes, but sometimes I like to experiment.  I had to make a vegetarian dish for a dinner with friends, so I thought it would be a perfect opportunity to take a new look at lasagna, traditionally interweaving layers of pasta, ricotta, ragù, béchamel, and Parmigiano-Reggiano.

IMG_6185

But let’s take a step back. Many of you might be remembering that dire lasagna from church potlucks – soggy pasta and waterlogged ground beef.  I recall separating the pasta and pulling out clumps of tacky ricotta, while trying to remove the cracked fluted edges of noodle from the top layer.  Please, try not to associate frozen lasagna with a freshly made version – it’s not even comparable.

The key to this lasagna is the pasta, which lends a wonderful texture and coarseness to the dish.  Its chewy, dense consistency reminds me of traditional Italian pastas, perfectly al dente with a slight bite.  What I love about this dish is it’s combination textures from creamy ricotta, silky butternut squash, and an earthiness from the crimini mushrooms.  The luscious combination of ingredients can stand up to one another, and among all the flavors I can still pick out subtle hints of nutty parmesan.

This recipe is inspired by one I found in an old copy of Bon Appétit.

Ingredients

  • 1/4 cup salted butter
  • 2 large onions, chopped
  • 5 cloves garlic, minced
  • 1/2 pound crimini (baby bella) mushrooms, diced (about 3 cups)
  • 2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)
  • 1 14-ounce carton vegetable broth
  • 4 tablespoons fresh thyme, chopped and divided
  • 4 tablespoons fresh sage, sliced and divided
  • 3 15-ounce containers whole-milk ricotta cheese
  • 4 cups mozzarella cheese, grated and divided
  • 2 cups Parmigiano-Reggiano, grated and divided
  • 4 spring onions, finely chopped
  • 4 large eggs
  • Olive oil
  • Salt
  • Fresh ground pepper
  • 2 9-ounce package lasagna noodles.  (My favorite brand is Rustichella d’Abruzzo Lasagne all’uovo These noodles need to be boiled before being layered into your lasagna.  The original recipe calls for no cook noodles if you want to take out a step)

Method

  1. Melt butter into a large skillet over medium-high heat.  I recommend using a skillet with high sides so you can use one pan for all your steps – heads up you’ll need to simmer your squash and noodles in vegetable broth so pick a larger pan than you might think.
  2. Add onions and sauté until soft, about 8 minutes and season with salt and pepper.
  3. Add garlic and sauté for another 1-2 minutes.
  4. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 5 minutes. Season with salt and pepper and then transfer the mushroom mixture to a bowl and set aside until you’re ready to assemble the pasta.
  5. In the same skillet, add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes.  Season with salt and pepper.
  6. Skim the squash from the skillet and set aside.  Don’t worry if it starts to fall apart a little, and discard the thyme and sage.  Keep any vegetable broth left over in the pan.
  7. Add 4 cups of water to the broth and bring to a low boil for your pasta sheets.
  8. While your broth comes to a boil, mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, spring onion, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl.
  9. Mix in eggs and season to taste with salt and pepper.
  10. Once your broth is at a low boil, place pasta in broth and let simmer for 3 min.  Once slightly softened, you can turn off the heat and begin to assemble your lasagna.
  11. Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 – 4 noodles on top (I usually cut a few so I can cover the entire dish). Spread 13/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan.
  12. Cover with oiled foil.
  13. Preheat oven to 350°F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer.
  14. Let stand 10 minutes before serving.
  15. Serve with a fresh arugula salad!
Advertisements
March 13, 2012

Roasted Butternut Squash and Ginger Carrots

Piping hot out of the oven, or room temperature on a sizzling summer day, roasted veggies serve as a perfect side dish to just about anything.  The variety of flavors you can unearth from diverse spices and oils allow you to adapt your dish to go perfectly with a roast chicken, seared salmon, or simply grilled steak.

The irresistible crunchy, caramelized edges, warm tender center, and rustic quality remind me of Italy.  There’s a time and place for perfectly cut vegetables, but it’s not in my kitchen.  The more time I can spend enjoying the food and less time prepping the better, especially on a busy weeknight. No need to stress yourself over perfect knife cuts – I know chefs everywhere are cringing over that statement – but honestly, as long as they’re all about the same size they will cook evenly and that’s all you need.

The fresh, clean tang of ginger contrasted with the sweetness of the carrots help brighten their natural flavor.  Garlic slowly warmed in the oven with a coating of healthy olive oil; mixed with the deep, creamy earthiness of butternut squash is a blissful combination.  The two together were simply flawless, and set side by side with a grilled steak and you’ll feel like you’re in paradise (or an Italian vacation in the middle of Tuscany).

Garlicky Butternut Squash

Ingredients

  • 2 large butternut squash, peeled and cubed
  • 4 garlic cloves, minced
  • 2 tbsp. extra light olive oil
  • 1 tbsp. black truffle infused olive oil
  • 1 tsp. coarse ground salt
  • 1 1/2 tsp. freshly ground black pepper, coarse ground
  • 1 tsp. crushed red pepper

Method

  1. Preheat oven to 400°F
  2. Wash and peel squash, and cut it into bite size squares.
  3. Place squash in a glass baking dish and drizzle with extra light olive oil.  Extra light olive oil has a higher burning temperature so I find it better for roasting.  Due to valuable antioxidants and ability to help lower total cholesterol, I always use extra light olive oil as a substitute for butter, shortening and other vegetable oils.
  4. Sprinkle with garlic, salt, ground black pepper and crushed red pepper and mix with a spoon until the squash is evenly coated with oil and seasoning.
  5. Cover with foil and bake for 30 mins
  6. After 30 mins, remove foil and continue baking for 10 minutes
  7. Just before removing he dish from the oven, turn the broiler on high for a few minutes
  8. Watch the oven, as the broiler will be hot and will burn the squash if left unattended.  It goes quickly, all you’ll need is 2-3 mins.  Once the butternut squash gets a slight golden color to the edges remove from oven and let cool for 5 mins before serving.

Ginger Carrots

Ingredients

  • 8 large carrots, peeled and sliced
  • 2 inch piece of ginger, grated
  • 2 tbsp. extra light olive oil
  • 1 tsp. course ground salt
  • 1 1/2 tsp. freshly ground pepper, course ground
  • 2 tbsp. water
  • 1/4 chicken bullion cube

Method

  1. Preheat oven to 400°F
  2. Place all the squash in a glass baking dish and drizzle with extra light olive oil.  Extra light olive oil has a higher burning temperature so I find it better for roasting.  Due to valuable antioxidants and ability to help lower total cholesterol, I always use extra light olive oil as a substitute for butter, shortening and other vegetable oils.
  3. Sprinkle with garlic, salt and ground pepper and mix with a spoon until the squash is evenly coated with oil and seasoning.
  4. Cover with foil and bake for 30 mins
  5. After 30 mins, remove foil and continue baking for 10 minutes
  6. Just before removing he dish from the oven, turn the broiler on high for a few minutes
  7. Watch the oven, as the broiler will be hot and will burn the squash if left unattended.  It goes quickly, all you’ll need is 2-3 mins.  Once the butternut squash gets a slight golden color to the edges remove from oven and let cool for 5 mins before serving.

%d bloggers like this: