Good cheese, real butter & fresh nutmeg make this easy butternut squash recipe extra comforting & delightful. A warming dish perfect for winter dinners.
- 3 Tablespoons butter
- 1/4 cup flour
- 2 cups whole milk
- dash nutmeg
- salt to taste
- 2 cups finely pureed cooked butternut squash, well salted
- 9–12 lasagna noodles, cooked
- 1/3 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- Preheat your oven to 375 degrees and butter a baking dish (pie plate, cake pan… doesn’t matter).
- In a medium sauce pan melt the butter over medium heat. When the butter is melted add the flour and stir to combine. Let the butter and flour cook for 30 seconds. Slowly whisk the milk into the butter and flour mixture. Add the dash of nutmeg and salt to taste (you’ll need quiet a bit of salt, around 1/2 tsp). Whisking often, cook over medium heat until the mixture starts to bubble. Allow the mixture to cook for 2 additional minutes and remove from the heat. Add more salt to taste.
- To assemble the lasagna roll-ups, lay out the cooked lasagna noodles on your counter top. Spread around 2 tablespoons of the squash puree over the top the entire length of the lasagna noodles. You make have a little left over, feel free to distribute the remaining puree over the noodles or enjoy for a little pre-dinner snack. Sprinkle the Parmesan cheese all over the squash puree.
- Starting at one end of the noodle roll it up like a cinnamon roll or jelly roll. Place the rolled noodle in the greased baking dish with the end of the noodle on the bottom so they don’t flap open. Repeat with remaining noodles.
- Once all of the noodles are in the baking dish pour the white sauce you made on the stove evenly over the top of all the lasagna roll-ups. Sprinkle the dish evenly with mozzarella cheese and bake for 20-30 minutes until the cheese is melted and everything is hot and bubble. Allow the dish to rest for 5 minutes before serving hot.
Salt is very important in this dish. The flavors are very mild and light, so under-salting will lend to a very bland dish.
This is a great way to use leftover or a partial squash. I like to remove the outside skin and inner seeds and then cube the squash. I’ll cook it in a little bit of water on the stove until very soft and then run it through my food processor to get a very fine puree.
- Category: Dinner
- Method: Oven
- Cuisine: American
- Calories: 203
- Sugar: 5.6g
- Sodium: 253mg
- Fat: 9.7g
- Carbohydrates: 17.7g
- Protein: 11.8g
- Cholesterol: 30mg
Keywords: butternut squash lasagna, butternut squash recipe, cozy winter meals, holiday dinner idea