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Giada’s Butternut Squash Lasagna
Giada’s Butternut Squash Lasagna is an Italian’s answer to fall.
I didn’t grow up eating squash, aside from zucchini. In fact, I had never tried any type of orange squash until a few years ago. Until I saw this recipe. I still remember the day I first tried it. I had invited two couples over for dinner to meet my then boyfriend. It was one of my first times hosting at my condo, and I was nervous. PhillyBoy was coming up to see me, and that alone had given me the nervous jitters. But now I was also hosting a dinner party for 6, and I didn’t have a clue.
My first mistake was trying a new recipe for the dinner. I had never made a lasagna by myself before, and I had never blended hot foods either. I remember putting the hot squash in the blender, closing my eyes, and turning it on.
That was a huge, huge mistake. Orange squash went flying everywhere, even in my hair.
I can’t believe I am admitting this.
Anyway, after a few more memorable mishaps I got the lasagna in the oven, and somehow it turned out beautifully. Well, either it was really tasty or I had too many glasses of wine.
Since then the lasagna has become a must make dish for the fall. It isn’t overly sweet like some squash recipes tend to be, and it is filling enough to be dinner by itself.
I choose to change the recipe a bit: I use a mix of half whole milk and half 2% milk, skip the amaretti cookies, and use whole wheat or fresh spinach lasagna sheets. And this time I also assembled it the night before and baked it just before serving.
Hopefully when you make this butternut squash lasagna, you won’t get squash in your hair. And if you do, well, I guess you have a new hair statement to make. Enjoy.
Tip: Using lasagna sheets you need to parboil first lends tremendous texture to the dish. It is worth the extra step to use that type of lasagna sheet instead of the no boil noodles suggested.
Giada’s Butternut Squash Lasagna
Reprinted from the online version here
Ingredients
- 1 tablespoon olive oil
- 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup water
- 3 amaretti cookies, crumbled
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- Pinch nutmeg
- 3/4 cup (lightly packed) fresh basil leaves
- 12 no-boil lasagna noodles
- 2 1/2 cups shredded whole-milk mozzarella cheese
- 1/3 cup grated Parmesan
Directions
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 degrees F.
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
**I have created a fall recipes page, just for you! And I just got excited- Thanksgiving is around the corner! I can’t wait to make this year’s menu!
25 Responses to “Giada’s Butternut Squash Lasagna”
Comments
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My GOODNESS does that look mouthwateringly delicious. And yes, squash dishes definitely say, “Hello, fall!”
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That looks so delicious. I have never tried this but I must!
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this looks delicious… definitely a great dish for entertaining!
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YUM! i remember seeing a video of her making this and it sounded amazing then too!
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Wow, that looks amazing! I love butternut squash. Just popping in to say hello and love your blog! I too am from the Philly area, well, actually Jersey . I love taking a drive to Philly in the fall, to the Italian Market or Reading Terminal and the Gallery!
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RhodeyGirlTests Reply:
September 29th, 2010 at 8:50 am
@Reen, Hi!!!!! Thank you so much!
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hahahha- haven’t we all had fun mishaps like this ones
Glad to hear it turned out well regardless. Sounds like a super tasty dish. Definitely Italian’s answer to fall!
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sounds awesome, i need to make this!! and we all have those sorts of mishaps
i think i probably learn more from them!!
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This is one of my favorite butternut squash recipes. I love Giada’s recipes. Thanks for sharing your past food mishap. We all have them.
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This looks so amazing! Thanks so much for sharing. Although the recipe is heavy in dairy ingredients, I bet I can find a way to veganize it! I will let you know how it turns out.
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RhodeyGirlTests Reply:
September 29th, 2010 at 10:00 am
@Jessie (Bites and Pieces), If you can find a vegan bechamel sauce recipe you will be all set, although that is a difficult task! The cheese component is less of an issue. Best of luck veganizing it!
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Thanks for stopping by my blog! I love Giada and she has great recipes!! I made a fish and polenta dish from her one Christmas eve and it was a hit!
And I miss Italy as well- especially the cookies
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Yum!! I can smell it from here!
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Gah I can’t wait for your Thanksgiving menu!
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oh i have been wanting to make this for ages!! yours look so warm and delicious!!
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I am definitely going to make this! I am always looking for “big” recipes that can last us a few days as well as incorporating veggies into my meals more. I’ll let you know how it comes out. As for exploding blenders…I definitely have my share of those stories!
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I never tried orange squash until a few years ago either – such a waste its so good!
I’ll have to make this for one of my lunches, as I think my family might revolt at the sight of a veggie lasagna!
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I’ve always wanted to try this recipe- thanks for sharing. You’ve inspired me!
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I love Giada’s butternut squash lasagna!!! I have some leftovers in the freezer, mmmm:)
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You’re hilarious! I love this story
And the lasagna looks delicious– I found a Martha Stewart version I’m going to try…then we can compare notes 
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Oh YUM! That looks absolutely wonderful. I didn’t grow up eating squash either the first time I tried it was when I made Midget N. Butternut squash puree. One of her first foods.
She still loves it to this day and so do I. This looks amazing.
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This looks fabulous! Oh my goodness. I already pushed print for this recipe! Nice job!! I think I will make this over the weekend! No kidding!
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That looks delicious, soft and cheesy.
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Annnnnnd this is on next week’s menu. You inspire our dinner table all the time!
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