March 1, 2009

Weekend recipe

We made this for Aaron and Sasha on Friday night. It’s a standby of Sarah’s. Super, super good, and really easy.

Butternut Squash Lasagna ala Sarah

9-12 (depending on how many layers you want) lasagna noodles
4 c milk
2 tbsp rosemary (dried and crushed)
6-10 cloves of garlic
4 tbsp flour
1 tsp salt
3# of butternut squash, peeled and cut into cubes
Bit of olive oil
2 c shredded parmesan or romano cheese

Take the cubed squash and dump it in a bowl with a splash (2 tbsp?) of olive oil. Mix everything around to coat the cubes and bake on a baking sheet for 25 minutes at 450 (stir everything around a bit to keep it from burning after about 12 minutes).

While you’re doing that, cook the lasagna noodles and prepare the sauce.

Sauce is easy: bring the 4c of milk and rosemary to a simmer in a pan. Simmer for about 10 minutes. As you’re doing that, cook the garlic (crushed) in a saucepan in some olive oil or butter. Slowly add the 4 tbsp flour to make a nice rue. When the milk is ready, strain it through a sieve or cheesecloth (to keep the rosemary chunks out) into the saucepan. Whisk to mix and simmer until it’s nice and thick, also add the tsp of salt.

Add the squash to the sauce when it’s done, then make layers of lasagna (put some sauce on the bottom to make sure the noodles don’t stick) using the noodles, cheese, and sauce. Save some sauce and cheese for the top. Bake at 375 for 30 minutes, covered with foil, then remove the foil and bake for another 10. Consume.