Wednesday, December 9, 2009


A lit later in the fall, but all those butternut squash recipes I saw floating around had me very tempted to try something out..
I got this 2-pounder butternut squash, halved and de-seeded it and roasted in oven for an hour , scooped out the pulp and stashed in the refrigerator for use later..
Checked out some recipes and thought I would try the Butternut squash ravioli albeit with the wonton wrappers..which turned out to be a bad idea and a failed experiment..they dried for too long , or had cracks and some that I boiled turned out to be very egg-y..I was so disgusted they went straight to the bin..

Couple of days later and Im again thinking whats to be done of the leftover puree and thank heavens I didnt use the whole in the ravioli experiment..Google delivered these goodies at my doorsteps - Butternut squash yummy does that sounds!
Butternut squash lasagna 1
Butternut squash lasagna 2
Inspired by the above recipes ,I came up with :
Butternut squash puree, heated with salt , pepper and nutmeg added for taste.
Bechemal sauce with a desi twist:
3 tbsp butter
3 tbsp AP flour
3 cups milk
1 whole green chilli , minced
1 inch ginger , minced
1 medium onion , chopped in small squares
Heat butter and saute onion till golden, add chilli + ginger and saute for another min.Add the flour till golden brown, add milk and stir till a thick sauce consistency.Add salt and pepper to taste.
Assorted cheese - Mozarella slices, shredded fried cheese (instead of parmesan which is used usually)
I used those lasagna sheet which do not need to be pre-cooked. Add a bechemal sauce layer to the bottom of a greased pan and lay the pasta sheets. Spread a layer of squash puree topped with breadcrumbs , cheese at hand ( I used mozarella slices ) and sprinkled some grated fried cheese on the top. Layer with the bechemal sauce and lay another set of pasta sheets and repeat the toppings for 3-4 layers or till your ingredients last. The last layer should be just the bechemal sauce and cheese layer over the lasagna sheets. Bake at 350F for about 30 mins covered by aluminium foil and another 20 mins without the cover.
The result was a delicious but not too heavy lasagna , with contrasting flavors of slightly sweet and aromatic squash to the mildly hot bechemal green chilli sauce .. definitely a keeper !

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