Tag Archives: Butternut squash

Butternut Squash Lasagnabutternut squash lasagna


This butternut squash lasagna recipe was introduced to me by my sister several years ago, the minute I tasted it I knew it was a keeper. I think this is one of the most delicious ways to enjoy Butternut Squash! The recipe was adapted from a recipe found on the Epicurious.com website. When my sister first made it she substituted yogurt for the heavy cream and it was delicious! Enjoy!!butternut squash lasagna, winter squash, butternut squash, prudent pantry


Butternut Squash Lasagna

Serves 6




3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups)
3 tablespoons oil
4 cups milk
2 tablespoons dried rosemary, crumbled
1 tablespoon minced garlic
1/2 stick (1/4 cup) unsalted butter
4 tablespoons all-purpose flour
nine sheets dry no-boil lasagne pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1 cup heavy cream
1/2 teaspoon salt


Preheat the oven to 450°F and oil a large shallow baking pan.

In a large bowl toss squash with oil until coated well and spread in one layer in pan. Roast squash in oven for 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.butternut squash lasagna, Butternut squash, winter squash, lasagna

While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth.butternut squash lasagna, rous, milk, sauce Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

Reduce oven temperature to 375°F. and butter a baking dish, 13 by 9 by 2 inches.

Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta. In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream.butternut squash lasagna, lasagna, winter squash, cooking Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes. Serve and enjoy!butternut squash lasagna, butternut squash, lasagna, winter squash

Recently I have shared several simple soups: Irish Yellow Broth and Chicken Pot Pie Soup. Both are delicious and I enjoy making them in the fall and winter. To me the arrival of cooler weather means more opportunity to enjoy simple soups! I love being able to take a few ingredients from the garden and create a wonderful, nourishing soup that we can enjoy for lunch or for a simple supper.  It’s better if I can make extra and freeze some to enjoy later. Butternut Squash Soup is another family favorite. This delicious soup has curry in it as well as leeks. I usually grow both leeks and butternut squash in my garden so this is a perfect soup to use up some of my garden harvest. In just a short amount of time you can enjoy a bowl of this soup. I hope you enjoy this recipe as much as we do!


Butternut Squash Soup

1 butternut squash, peeled and cut up

1 sweet potato or a large baking potato, peeled and cut up

3 large leeks cut up (white part only)

3 garlic cloves, minced

3 shallots (didn’t have any shallots so used onions)

1 stick of butterfall vegetables, leeks, garden

Sauté the squash, sweet potato,  leeks, garlic and shallots in the butter until they have a soft consistency.winter squash, butternut squash, prudent pantry

Once the ingredients are soft add the following:

Salt and pepper to taste

1 tsp cumin

1 TBSP curry powder

32 oz chicken broth


Simmer until the squash is soft, and then puree the soup with a blender or an emersion blender. When it is smooth and free of lumps add:

2 cups of heavy cream (I only used 1 cup of milk).soup, fall, vegetable


Serve warm with a nice loaf of bread or sprinkle with croutons ! Perfect for those cool fall days!Simple Soups

I’m always looking for ways to cut fat and eat healthier meals. This mac and cheese is a great way to enjoy comfort food with some added ingredients!

Mac & Cheese with Butternut SquashIngredients

1 pound of macaroni (whole wheat if possible)
1 tsp olive oil
1 medium onion, chopped
2 medium red peppers, chopped
3 cups cubed butternut squash
1 ¾ cups chicken broth, homemade if possible
1 cup milk (1%)
2 Tbsp plain Greek Yogurt (1%)
1 cup shredded Swiss cheese
1 cup sharp cheddar cheese
Salt and pepper to taste

Preheat your oven to 375. Cook the macaroni according to the package directions, drain and set aside.macaroni
Heat the oil in a large skillet over medium heat. Add the onions and peppers and cook for 4-6 minutes. When the onion is translucent set aside.Peppers and onions
Combine the squash, broth, and milk in a saucepan. Gently boil for 20-25 or until the squash is tender.Gently boil squash
Using an emersion blender or a real blender, blend the squash mixture until smooth. I added the onion mixture as well so the ingredients were all pureed.Pureed squash mixture
Combine the squash mixture, macaroni, yogurt and cheeses. Mix well.
Place in a 13 x 9 pan that has been coated with nonstick cooking spray. Bake for 25-30 minutes, or until the sauce is bubbling. Can also be made ahead.Mac and Cheese with Butternut Squash


It’s wonderful when you have a recipe that you can make using up ingredients you already have on hand. I shared this recipe several years ago, but it is worth repeating. Plus, I had a butternut squash on hand that I needed to use up!

I enjoyed this recipe as much this time as I did the first time I made it. It is creamy, filling and delicious! And it’s a perfect meal when you’re wanting to go meatless!

Butternut Squash Risotto


butternut squash, onions, barley and cheese

2 Tbsp olive oil
1 butternut squash, peeled, seeded and cut into 1” squares, about 3 cups.
1 onion, finely chopped
Salt and pepper
1 cup pearl barley
½ cup dry white wine
3 cups low-sodium vegetable broth
5 ounces baby spinach
½ cup grated Parmesan cheese
1 Tbsp unsalted butter, optional (forgot to add this and it was not missed!)

Preheat over to 400 degrees. Heat the oil in a Dutch oven over medium-high heat. Add the squash, onion, ¾ tsp salt and ¼ tsp pepper and cook, stirring often, until the onion begins to soften, 4-6 minutes.risotto, butternut squash, onions, prudent living

Add the barley to the vegetables and cook, stirring for one minute. Add the wine and cook, stirring until evaporated, about one minute. Add the both and bring to a boil, cover the pot and transfer it to the oven. Bake until the barley is tender, 35-40 minutes.

Stir in the spinach, Parmesan and butter.

risotto, homemade, prudent living

Serve with addition Parmesan. Serves 4-6.

Vegetarian dinner, butternut squash, barley

Dinner’s ready.

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