Autumn’s take on the lasagna.  Layers of butternut squash and ricotta.

Chef’s tip:  If you’d like, make a crunchy gratin by mixing some crushed amaretti with the Monterey Jack cheese.

1 medium butternut squash

4 Tablespoons butter
1 shallot, diced fine
4 Tablespoons AP flour
2 cups milk, warmed
10 pieces sage, chiffonade
1 cup vegetable stock
3 Tablespoons sherry
1/2 teaspoon kosher salt
1/2 teaspoon black pepper, ground

2 cups ricotta
2 cups Monterey Jack, reserve 1/2 cup
1/2 packet/ 8 oz egg spring roll skins

1/2 cup Parmesan

Preparing the butternut squash mash:
1.  Preheat oven 375F.  Cut squash into 2 lengthwise, remove seeds.  Oil a baking sheet, place squash with cut side down.  Bake until tender about 25 minutes.
2. Remove from oven, let cool, and scrape out flesh.  Mash with a fork if needed.
Preparing the sauce:
3.  Melt butter and saute the diced shallots till soft, about 2 minutes.  Add flour and stir vigorously for 3 minutes.  Slowly add in the warm milk, while whisking and incorporate till a thick sauce forms.  Add sage, stock and sherry and continue cooking for another 2 minutes.  Season with salt and pepper.
Assembling the lasagna:
4. Butter a 8X8 lasagna dish.  Ladle on some sauce, line with a spring roll skin, followed by the squash mash.  Cover with another layer of springroll skin, followed by more sauce, a layer of ricotta and a sprinkle of Monterey Jack.  Repeat till the ingredients are all used.  Finish with a thick layer of reserved Montery Jack and Parmesan on top.
5. Bake in oven 375F for about 40 minutes, until top is golden.

Serves: 6

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Tags: Californian, Pasta