Just south of Paso Robles, CA, Chef Rachel Taylor developed this Butternut Squash Lasagna at her former restaurant Dead Oak Brewrery. Her menus fuse together varying local ingredients seasoned with warm spices, butternut squash lasagna and decadent textures. This recipe is perfect for fall/winter, especially if you’re just tired of the same old red sauce and cheese. Butternut squash is delicious, healthy, and in season in the fall months. So, what are you waiting for? Try it in a lasagna.
What Drink Should You Pair with This Lasagna?
High-acidity red wines like Chianti Classico, Pinot Noir, Zinfandel, Dolcetto, Barbera, or Nero d’Avola can well with both a classic lasagna and its butternut squash counterpart.For a cocktail, whiskey is a good liquor to pair with a hearty dish like lasagna, because it will both complement the flavor and cleanse the palate from the richness of the dish. Consider a whiskey on the rocks or a cocktail with bourbon to bring out some of the earthiness of the butternut squash.
Butternut Squash Lasagna Recipe
Ingredients
- 2 garlic cloves, minced
- 1 ½ lb ground beef
- 1 lb ground pork
- 2 cups butternut squash, diced and peeled
- 1 tsp salt
- 4 tbsp butter
- 1/4 cup flour
- 1 ½ cups milk
- 1/2 cup cream
- 1 tsp nutmeg
- 1 tsp ground cinnamon
- 2 tbsp fresh basil, finely chopped
- 1 cup fresh shredded Parmesan
- 13 oz no-precook lasagna sheets
- 17 oz fresh mozzarella cheese, shredded
- Salt and pepper, to taste
Instructions
- Heat oil in a large pot over medium heat; add garlic for one minute until fragrant, then add the ground beef and pork and cook while breaking it up until browned. Drain out any excess fat and set aside.
- Add chopped butternut squash to a large pot of water with the heat on high. When it comes to a boil, add a big pinch of salt and turn to medium heat; top the pot with a lid and let simmer for 12-15 minutes.
- In a large pot, melt butter over medium heat. Remove from heat, add the flour, and whisk until well blended. Place pot back onto the stove, reduce heat to low, and slowly whisk in one cup at a time of milk, cream, and spices until incorporated. Mix well after every addition so you don’t cause lumps to form.
- Once that is ready, add the creamy butternut squash mixture. It should be a creamy consistency, but you can add more milk if needed.
- Increase the heat to medium and cook the sauce until it thickens 5-7 minutes. Add Parmesan cheese, remove from heat, and stir until the cheese is melted.
Preheat oven to 350 degrees. - Spoon 1 cup of béchamel on the bottom of a 9 x 13 baking dish and then cover with lasagna sheets. Trim sheets if needed to fit the dish.
- Layer 1/3 of the meat, 1/3 of the mozzarella cheese, and 1 cup of bechamel, repeating layers 3 times. To top the lasagna, pour over the rest of the béchamel and shaved Parmesan cheese. Cover with foil.
- Bake for 35 minutes, uncover, and bake for another 10 minutes until golden and bubbling. Allow sitting for 10 minutes before serving. Garnish with basil and extra shaved Parmesan.
Read here for insight and information on how to plan your trip to California’s Central Coast.
Story by Natalya Sutmiller / Photography by Hugo Martinez Visuals
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