Butternut Squash Lasagna with Moscato Cream Sauce

I have been teasing this recipe for years now. You see, I made something similar when I was back in college (Butternut Squash Ravioli with Moscato Cream Sauce) and since then I haven't really had a reason (or a taste tester) to try it out, until now! Last week, two of my dear girlfriends and I got together for a good old Girls Night In. I said I would bring the entree if they brought the wine and the gossip!

This dish would be classified to some as a "Fall/Harvest" dish but in my opinion, if you can get butternut squash year round, make this year round! It has roasted butternut squash, caramelized onions, creamy ricotta, and a delicate cream sauce that is out of this world. It's the perfect dish for Sunday Supper or Meatless Monday!

Ingredients
1 whole butternut squash, peeled, seeded and cubed
1 sweet onion, thinly sliced
1 tbsp olive oil
1/4 c brown sugar
1/4 c butter
1 tsp cinnamon
1 box of lasagna noodles, cooked
1 6 oz. container of Ricotta
3 c shredded mozzarella
salt and pepper to taste



For Sauce
1/4 c butter
2 tbsp flour
1/2 c Moscato wine
1 carton of half & half
1 c shredded mozzarella

Preparation
Toss cubed squash in olive oil, brown sugar, cinnamon and a sprinkle of sauce. Lay out on roasting pan and roast at 425 until tender.

While the squash is cooking, caramelize onions in a sautee pan until golden brown.

In a mixing bowl, combine ricotta and 1 cup of mozzarella. Fold in caramelized onions and add a bit of salt and pepper to taste.

By now, the squash should be done. Remove from oven and add to blender or food processor. Blend until smooth. Add a bit of the roasting liquid to get it moving if needed.

Layer cooked lasagna noodles, squash, and ricotta mixture alternating each layer.

To prepare the sauce - 
Start by melting butter and adding in flour to make a basic roux. 

Whisking continuously, add in the moscato followed by 1 cup of mozzarella. 

Once you smell the alcohol burning off, add in the half and half slowly, continue to stir. 

Add salt and pepper to taste and pour over the top of the layered lasagna. Top with more mozzarella. 


Bake for 35-40 minutes until cheese is melted and begins to brown.

Let rest outside of oven for 10-15 minutes before serving.

Butternut Squash Pasta Salad

The air is getting cooler, the jeans are getting tucked into knee-high boots, and everything pumpkin-flavored has resurfaced. That's right, it's Fall!

Today I want to share one of my favorite recipes that was actually created out of desperation. Ok, I'll admit, most of my recipes are created that way, but this one turned into an instant hit! I was asked to make a side dish for a cookout at my hubby's co-worker's place (last minute, of course) and I seriously had no idea what to make.
Being the "pastaholic" that I am, my brain instantly went to carbs. I wanted to incorporate the flavors of the approaching season as well, so this is what I came up with!

Ingredients:

1 box of whole-wheat rotini pasta, cooked and cooled

1/2 butternut squash, cubed

1/2 stick of butter (optional)

2 tbsp brown sugar

cinnamon

sea salt

dried cranberries

1/2 red onion, chopped

olive oil

balsamic reduction

fresh mozzarella, sliced

fresh sage (optional)

What To Do:

Preheat oven to 425 degrees

In a small brownie pan or cookie sheet, lay out the butternut squash cubes. Add a small handful of brown sugar, butter, a generous drizzle of olive oil and a sprinkle of cinnamon to the squash and toss with your hands. Sprinkle salt on top, salt helps the roasting process. Let cook for about 25-30 minutes until tender.

When your squash is done, add it to the cold pasta (roasting oil and all) with chopped red onion, some dried cranberries and a sprinkle of fried sage if you have it on hand. Top with mozzarella and drizzle on some balsamic reduction right before serving.