A fall comfort food after a relaxing, but productive weekend!
Ingredients:
1 medium (about 3 pounds) butternut squash
9 lasagna noodles
4 tablespoon(s) (1/2 stick) unsalted butter
1/3 cup(s) all-purpose flour
4 cup(s) whole milk
2 tsp sage
1 cup(s) (4 ounces) grated Parmesan
1/4 teaspoon(s) freshly grated or ground nutmeg
Kosher salt
Pepper
6 Anna's almond cookies, crumbled
2 tablespoon(s) olive oil
8 ounce(s) (2 cups) 4 cheese Italian grated
Directions:
Heat oven to 425 degrees F. Cut the squash in half lengthwise, scoop out and discard the seeds, then place cut-side down in a baking dish. Add 1/4 cup water, cover with foil, and roast until tender, 40 to 45 minutes.
Meanwhile, cook the noodles according to package directions. Drain, rinse under cold water, and lay flat until ready to use.
Make the white sauce. Melt the butter in a medium saucepan over medium-low heat. Add the flour and cook, stirring, for 2 minutes (do not let it brown). Gradually whisk in the milk. Add the sage and bring to a simmer. Simmer, stirring occasionally, until the sauce slightly thickens, 6 to 8 minutes. Remove from heat. Discard the sage, then stir in 1/2 cup Parmesan and 1/4 teaspoon each nutmeg, salt, and pepper.
Scoop out the squash and place the flesh into a large bowl (you should have about 4 cups). Add the cookies, oil, 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon each nutmeg and pepper, and mix to combine.
Spread 1 cup of the white sauce on the bottom of a 13- by 9-inch baking dish. Top with 3 noodles and 1 cup of the sauce. Dollop with a third of the squash mixture (about 1 1/3 cups), then gently swirl it into the sauce. Top with 2/3 cup of the cheese; repeat twice. Sprinkle with the remaining 1/4 cup Parmesan.
Cover with an oiled piece of foil and bake for 15 minutes. Uncover and bake until golden brown, 5 to 10 minutes more. Let sit for 10 minutes before serving.
Enjoy!!
