A cozy, fall or winter dish can bring warmth and comfort to the dinner table. I love finding new recipes that are tasty and comforting and will fill up the whole family. We often think of chicken and noodles, pot roast and big pots of piping hot chili, but do not forget about your vegetables! Having fun and being creative with your recipes is what makes cooking fun and not so daunting. Today I am sharing a recipe that is always a big hit at our dinner table when it is colder outside — Winter Squash Lasagna With Brown Butter Mornay.
Eating your vegetables does not have to be boring. Winter squash, with its vibrant colors and hearty texture, is more than just a seasonal delight; it’s a source of nourishment that brings families together during the colder months. The arrival of winter signals not only a shift in temperature but also a shift in our kitchens. Roasting, pureeing and savoring squash around the dinner table is a cherished ritual for many families, a ritual that fosters warmth and connection as well as health.
Rich in vitamins A and C, fiber and antioxidants, winter squash provides a nutritious boost that supports immune function, heart health and even skin vitality. Do not forget your greens. Spinach is a powerhouse of nutrients! It has anti-inflammatory properties and supports great skin and brain health, to just name a few things this dark green can do for us.
Now that we have our vegetables covered, let’s make the best part (in my opinion) … the sauce! Béchamel is one of the five “mother sauces” of French cuisine. It is known for its creamy, smooth texture and versatility. Made from just a few simple ingredients — usually butter, flour and milk — it’s a great base for many classic dishes.
Here’s a bit about what makes Béchamel special and how to make it. It’s subtly flavored with salt, pepper and sometimes a hint of nutmeg. The sauce is often used as a base to create other sauces, like Mornay (Béchamel with added cheese) or for dishes like mac and cheese, lasagna and creamy casseroles.
Treat each recipe as a guide to make something new and not a strict set of rules (at least with cooking, maybe not as much with baking). This recipe would be elevated by adding ground, cooked Italian sausage to the layers, and it would also increase the protein to the meal while keeping it simple. The recipe below takes more time to bake than to prepare all the ingredients, and your family will think you worked on it all day. If you love those warm fall spices, add more! Make it your own.
Winter squash lasagna with brown butter mornay
Ingredients
2 small butternut squash (about 4 lbs. total), peeled, seeded and cut into 1/4-in.-thick slices
2 Tbsp. olive oil
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. (1 stick) butter
1/2 c. all-purpose flour
6 c. low-fat (1%) milk
2 cloves garlic, finely chopped
8 medium leaves sage, finely chopped, plus leaves for garnish
3 c. fresh baby spinach
1 c. grated pecorino or parmesan cheese
9-oz. box of ready-to-bake lasagna noodles or 12 lasagna noodles cooked according to box instructions
2 1/2 c. shredded mozzarella cheese
Directions
Preheat oven to 450 F. In large bowl, toss squash slices with oil, cinnamon, nutmeg and 1/4 teaspoon salt; arrange squash in single layers on 2 large, rimmed baking sheets. Roast 30 minutes or until tender, switching racks halfway through. Reset oven temperature to 375 F.
Meanwhile, in a 4-quart saucepan, heat butter on medium for 6 to 8 minutes or until browned and fragrant, swirling often. Stir in flour. Reduce heat to medium-low. Cook 1 minute, stirring. Gradually whisk in milk until smooth. Add garlic and chopped sage. Heat to boiling on high, stirring constantly. Reduce heat; simmer 5 minutes or until thickened, stirring. Stir in cheese and 3/4 teaspoon salt. Remove from heat.
On bottom of greased 3-quart baking dish, arrange 3 or 4 noodles in single layer, breaking to fit if necessary; top with 1/3 of the squash and 1/3 of the spinach. Spread 1/3 of the cream sauce over squash, and then top with 1/3 of the mozzarella. Repeat layering twice. Cover tightly with foil. Bake for 45 minutes. Remove foil. Bake, uncovered, for 10 to 20 minutes or until top is golden and pasta is tender. Broil on high for 2 minutes or until top is deep golden brown. Let stand at least 10 minutes before serving. Garnish with sage leaves.
About
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.