The Snook and I did some tag-team experimental cooking last night with this recipe from Epicurious: Roasted Butternut Squash, Rosemary, and Garlic Lasagne. We used Japanese Pumpkin instead of the squash (since we had an abundance of it, which was the whole reason we picked the recipe in the first place), doubled the amount of garlic, and crumbled some crispy bacon between the layers so it wasn’t completely vegetarian. Snookums got to show off his “roux” skillz and then made a wonderfully successful rosemary bechamel sauce. Our only mistake was using the full-size roasting pan when we should’ve gone with something smaller (since we reduced the ingredients all by 25%). As a result there wasn’t quite enough sauce/cream to cover the last layer, so the top bits of lasagne were a bit crispier than intended. Still, it was an extremely yummy, sweet, and moreish dish to have on a chilly summer’s night…
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Comments
2 responses to “Roasted Butternut Squash, Rosemary, and Garlic Lasagne”
Ooh, that looks great; I’ll have to make that soon (adding lots more garlic and fresh rosemary than called for, of course).
I made this Friday night and it turned out great. I roasted the squash with a lot of fresh rosemary and garlic, so didn’t end up putting additional rosemary in the sauce (I still added more garlic). It was very tasty, but quite rich. I think next time I’ll omit the cream, and instead save a little sauce to spread on top. Thanks for the link!