adapted from Martha Stewart
Directions
Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool. Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt. Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper. Spread 3/4 cup of ricotta mixture in a 9-cup baking dish (we used a 9X13 dish). Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture. Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.
We had a full house for Family Dinner the other weekend and I wanted to make something “Fall” inspired that would also feed the masses. This dish was perfect. We served it with an Arugula Salad with Pears, Gorgonzola, Pomegranate and Pecans, and Grilled Italian Sausage (to satisfy the carnivores). It was definitely not an easy dish to prepare- Tony and both felt like we were on an episode of Top Chef the way we were frantically spinning about the kitchen. But it was fun and well worth it! We also doubled the recipe to feed 10 people.
Ingredients
(Serves 8)
3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound whole-milk ricotta cheese
1/2 cup heavy cream
2 large egg yolks
1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
Freshly grated nutmeg
2 tablespoons unsalted butter
1/3 cup loosely packed fresh sage leaves, coarsely chopped
1 1/4 cups homemade or store-bought low-sodium chicken stock
Lasagna Noodles
4 ounces finely grated Parmesan cheese (1 1/4 cups)
(Serves 8)
3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound whole-milk ricotta cheese
1/2 cup heavy cream
2 large egg yolks
1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
Freshly grated nutmeg
2 tablespoons unsalted butter
1/3 cup loosely packed fresh sage leaves, coarsely chopped
1 1/4 cups homemade or store-bought low-sodium chicken stock
Lasagna Noodles
4 ounces finely grated Parmesan cheese (1 1/4 cups)
Directions
Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool. Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt. Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper. Spread 3/4 cup of ricotta mixture in a 9-cup baking dish (we used a 9X13 dish). Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture. Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.
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