• Katherine Arthurs

Roasted Butternut Squash + Pesto Lasagna

Fall isn't complete without roasting some squash! It's fresh + you can find it everywhere. Road side stands, farms, pumpkin patches + grocery stores have boxes full of them.


Hints of smoky paprika, Italian herbs + pesto - YES. It's all folded together with the roasted salt + pepper squash. The basic béchamel sauce (cheese sauce) made with garlic + lots of parmesan adds the perfect balance of cheese + salt to the pasta.


Oh those layers.


AND use no boil or fresh lasagna noodles. Such a huge time savor + help when it comes to assembly. No more hot noodles burning your hands as you put it all together. They cook up perfectly without becoming soggy or too crunchy. Find them in most grocery stores.


It was my first year growing these beauties + it won't be my last. I planted 4 plants + they all produced...and still are. They are mini in size but the taste is amazing - roasting brings out the true rich + deep flavors.


Make this on the weekend - cherish the leftovers + then make it again + again because it's that good.



Roasted Butternut Squash + Pesto Lasagna


1 medium (or 2 small) butternut squash, cut in half + seeded

1 tablespoon olive oil

salt + pepper

1 stick salted butter

2 garlic cloves, minced

1 heaping tablespoons flour

1 1/2 cups + 3 tablespoons milk, divided

1/2 cup grated mozzarella cheese

1 cup Parmesan cheese

3 tablespoons prepared pesto (I used my homemade version)

1 teaspoon Italian seasoning

1 teaspoon smoked paprika

1/2 teaspoon nutmeg (optional)

1 package no boil or fresh lasagna noodles

10-14 fresh basil leaves


Preheat your oven to 400F. Arrange the squash cut side up on a baking tray. Drizzle with the olive oil. Sprinkle salt + pepper all over the inside. Flip over so the cut side is facing down on the pan. Place in the oven + roast for 15-20 minutes or until tender. Remove from the oven + flip over so that is begins to cool.


Meanwhile, make the béchamel sauce. Using a medium sized sauce pan, melt the butter over low heat. When it is almost melted, add in the minced garlic + a large pinch of each salt + pepper. Stir around with a wooden spoon or spatula. When it's completely melted, add in the flour - using a whisk mix around for 45 seconds - 1 minute.


Whisk in 1 1/2 cups milk - stirring constantly for the first 20 seconds to avoid any clumps from forming. Stir occasionally until the sauce begins to coat the back of a wooden spoon - it should be as thick as heavy cream. Turn the heat to lower heat if possible. Add in all of the cheese except 1/4 cup. Stir to incorporate + cook until it is completely melted + combine. Turn the heat off + let sit until needed.


Using a fork or spoon, remove the squash from it's skin. Place it in a mixing bowl. Stir in the pesto, Italian seasoning, smoked paprika, nutmeg (if using) + 3 tablespoons milk. Using a fork mix everything together while mashing up any larger pieces of the squash.


To assemble the lasagna, use a 8x8 pan. Spray the bottom + sides lightly with cooking spray. Layer in 1-2 sheets of the lasagna noodles. Spoon about 1/2 cup of the butternut squash mixture - spreading out to mostly cover the noodles. Follow with a couple spoonful's of the béchamel sauce. Layer in 2-4 fresh basil leaves. Continue these steps until all the ingredients have been used - ending with noodles with the last of the béchamel sauce on top. Sprinkle in the reserved 1/4 cup of cheese.


Place in the oven uncovered + cook for 25-30 minutes or until the sides are bubbling + the top starts to brown. Remove from the oven + let sit for a quick 5 minutes before slicing into.


Enjoy!


TIP: If you want your squash pureed more, use a hand blender or stand blender to blend it briefly. I prefer mine a bit more rustic with small chunks of squash here + there. It cooked up nicely + should be able to be worked firmly with a fork.



This recipe was made #vegetarian