Autumn’s take on the lasagna.  Layers of butternut squash and ricotta.

Chef’s tip:  If you’d like, make a crunchy gratin by mixing some crushed amaretti with the Monterey Jack cheese.

1 medium butternut squash

4 Tablespoons butter
1 shallot, diced fine
4 Tablespoons AP flour
2 cups milk, warmed
10 pieces sage, chiffonade
1 cup vegetable stock
3 Tablespoons sherry
1/2 teaspoon kosher salt
1/2 teaspoon black pepper, ground

2 cups ricotta
2 cups Monterey Jack, reserve 1/2 cup
1/2 packet/ 8 oz egg spring roll skins

1/2 cup Parmesan

Preparing the butternut squash mash:
1.  Preheat oven 375F.  Cut squash into 2 lengthwise, remove seeds.  Oil a baking sheet, place squash with cut side down.  Bake until tender about 25 minutes.
2. Remove from oven, let cool, and scrape out flesh.  Mash with a fork if needed.
Preparing the sauce:
3.  Melt butter and saute the diced shallots till soft, about 2 minutes.  Add flour and stir vigorously for 3 minutes.  Slowly add in the warm milk, while whisking and incorporate till a thick sauce forms.  Add sage, stock and sherry and continue cooking for another 2 minutes.  Season with salt and pepper.
Assembling the lasagna:
4. Butter a 8X8 lasagna dish.  Ladle on some sauce, line with a spring roll skin, followed by the squash mash.  Cover with another layer of springroll skin, followed by more sauce, a layer of ricotta and a sprinkle of Monterey Jack.  Repeat till the ingredients are all used.  Finish with a thick layer of reserved Montery Jack and Parmesan on top.
5. Bake in oven 375F for about 40 minutes, until top is golden.

Serves: 6

Tags: Californian, Pasta.

This vegetarian red curry sauce can be used with other vegetables such as eggplant, okras, zucchini, etc.  Again, I am using the store bought Thai curry paste, but supplementing it with additional spices and herbs.  I love the curry sauce with butternut squash, the sweetness of the squash complements the heat form the curry.

Chef’s tip: Do not let the coconut milk come to a vigorous boil or the milk will separate.  Always simmer on low heat, and stir occasionally.

Ingredients

1 small butternut squash, about 1 1/2 lbs, cut into 1-inch cubes

3 cloves of garlic, minced
1 tablespoon ginger, grated
1 Tablespoon galangar, grated
1 Tablespoon Thai red curry paste
2 Tablespoons tomato paste
1 teaspoon coriander seeds, roasted then ground
1 teaspoon cumin seeds, roasted, then ground
1 teaspoon black pepper corns, coarsely ground

3 cups coconut milk
5 pieces of kaffir lime leaves. chiffonade finely
2 Tablespoons soy sauce
1 Tablespoon palm / brown sugar
1-2 teaspoons kosher salt, to taste

Some kaffir lime leaves, chiffonade finely for garnishing

1.  Steam butternut squash for about 15 minutes or until tender.
2.  In a medium saucepot, heat 2 Tablespoons of oil, then add garlic, ginger and galangal.  Fry till fragrant,  about 3 minutes.  Add red curry paste, tomato paste, coriander, cumin and black peppercorns, and saute another minute.
3. Add coconut milk and simmer for a 10 minutes
4. Finely shred kaffir lime leaves, reserves a generous pinch for garnishing
5. Add shredded kaffir lime leaves, soy sauce, sugar, and salt.  Simmer uncovered until gravy has thicken.
6. Add in the cooked butternut squash and toss to  Simmer 3 minutes.
7. Remove from heat.
8.  Garnish with kaffir lime leaves.

Serves: 4

Tags: curry, Thai, vegan, Vegetarian.