A few months ago, I found myself at a local grocery store staring at the colorful selection of winter squash.   Out of all the different types of squash, butternut squash was by far the most intimidating to me.   Up until this winter, I thought it belonged only in the hands of professional chefs, crafting their fancy raviolis and creamy bisques.

Before I knew it, I had a 4-pound squash in my shopping cart, and it was time to find out what to do with it! Knowing that I wanted to use the squash in a pasta dish, I began searching for recipes and found a lasagna dish on Epicurious.  While it was a tasty starting point, I wasn’t completely in love with it.  The use of only Parmesan cheese resulted in a lasagna that lacked a creamy texture, and the lasagna topping left the top layer dry and uncooked.

Two months and six pans of lasagna later, I created my perfect recipe. I made some tasty changes to the original recipe, such as the addition of Asiago Fresco cheese.   A cheese connoisseur at Whole Foods recommended Asiago Fresco, suggesting that it would melt better than Parmesan but would not overpower the butternut squash.    I also added mild Italian sausage to the filling, although you can skip it for a delicious vegetarian version.   Altogether, the flavors are simple yet rich: sweetness from the squash and nuttiness from the cheese are bound together by a creamy Béchamel sauce.   Also, I really liked serving the lasagna with a simple salad.   One of my new favorites is just mache/lamb’s lettuce tossed in a simple dressing of olive oil, lemon juice, and salt + pepper.

After making this recipe for my family, friends, and even FareStart volunteer buddies, I can proudly post this as my lasagna season finale.   I hope you can try it for yourself before we’re forced to say farewell to fresh butternut squash!

P.S – Here’s a helpful link on how to peel & cut butternut squash like a pro!

Roasted Butternut Squash Lasagna
Makes 6-main course servings

3 pounds butternut squash, peeled, seeded and diced (1/2 inch cubes)
10 ounces mild italian sausage (roughly 3 large links)
3 tablespoons vegetable oil
5 cups milk
2 sprigs fresh rosemary, left whole
2 tablespoons minced garlic
1/2 stick butter
5 tablespoons all-purpose flour
9 sheets of dry no-boil pasta (7 x 3 1/2 inch sheets)
1 cup freshly grated Parmesan cheese
1 cup grated Asiago Fresco cheese

1. Preheat oven to 450 F. Lightly oil two baking pans.

2. Add diced squash to a large bowl and drizzle with vegetable oil. Toss to coat squash evenly, then spread on the two pans.

3. Roast squash in oven for 10 minutes and season with salt. Gently stir the squash and roast roughly 10-15 minutes more, or until tender and golden.

4. In a lightly oiled skillet, cook the sausage until it resembles small, bite-size pieces.

5. In another saucepan, bring milk to a simmer along with the rosemary. Stir constantly to avoid the milk from sticking to the bottom of the pan. Reduce heat to low and continue to cook for 10 minutes.

6. In a large heavy-bottomed pot, cook garlic in butter over medium-low heat. Stir in flour and cook roux, stirring quickly for a few minutes. Add milk and stir until sauce thickens. Gently add roasted squash and sausage. Season liberally with salt and pepper.

7. Reduce oven temperature to 375F and butter a 13×9x2 baking dish.

8. Reserve one cup of sauce, avoiding pieces of squash or sausage. Set aside. Pour another cup of sauce into the baking dish and spread evenly (will be very thin). Cover with 3 sheets of lasagna, making sure they do not touch each other. Add half of the remaining sauce over the pasta, and sprinkle with 1/3 cup Parmesan and 1/3 cup Asagio. Repeat for 1 more layer, beginning and ending with pasta. For the top layer, add the reserved cup of sauce and sprinkle with remaining cheeses.

9. Cover dish tightly with foil, slightly tenting the middle of the foil. Place dish in the middle of the oven, and bake for 30 minutes. Remove foil and finishing baking lasagna for 10 minutes more, or until top is bubbling and golden. Serve warm and garnish with fresh rosemary.