I’ve been playing, enjoying a stretch of nesting. I can’t really get into cooking if I’m only passing through my kitchen. I need a little time to dig in and be inspired. Usually that involves a craving that needs satisfying or curiosity about a new recipe. I have to have enough time at home to justify the effort of shopping and cooking. Because, let’s face it, if we’re only passing through, leftovers are going to be a problem. You can’t fully engage in the kitchen and be on the run at the same time. The weeks we’re living in out-of-town clinic apartments do not inspire experiments; those weeks demand convenience. But home plus time equals satisfaction. And this week satisfaction is stirring a sauce and baking goodness.

I just made a delicious butternut squash lasagna. Yes, I’m continuing my affair with the butternut. It’s versatile and tasty. Who knew this would be my new favorite base for soups and hearty casseroles? The more I work with squash (should that be squashes? not sure about the plural form) the more I find to do with them. You can cook them almost any way…roast in the oven, simmer in water, steam, microwave.

And here’s my latest trick: you don’t have to de-seed before cooking. (If you’re simmering squash on the stove top for a soup, it’s probably best to de-seed and cube the squash first.) The minimalist method works well for oven roasting or microwaving. You can literally put a whole squash in the oven, crank the temp to 400 degrees, and bake away. Baking time will vary depending on size of squash. Check for tenderness after about 45 minutes. Cook longer if the squash does NOT pierce easily with a sharp knife. When the squash is tender, remove from heat, cool, then peel and remove seeds, reserving the cooked squash for your recipe.

I haven’t tried microwaving a butternut or acorn squash, but it works like a charm for the spaghetti variety. Just pierce the spaghetti squash a few times with a sharp knife to release steam during cooking. I microwave in increments of 3 to 4 minutes so I don’t over-cook. Cooking time will vary depending on the size of the squash and the power of the microwave. The intricacies of prepping spaghetti squash are for another post, but I thought I’d throw in this cooking method as a freebie since I’m on the general subject.

Let me just add that if you’re looking to entertain yourself on a slow night, cook up one of these babies and then cut it open and begin to shred the squash with a fork. I’m probably going to regret admitting this, but I am fascinated with the process of turning spaghetti squash into something that looks just like pasta. Now you’re either going to feel sorry for me and wonder how spaghetti squash can be so exciting…or you’re going to check it out and be equally enthralled by the pasta-look-alike squash. Whichever it is, it can be your little secret.

Roasted Butternut Squash Lasagna

Ingredients:

1 3-pound butternut squash, peeled, seeded and chopped into 1-inch chunks.
2 tablespoons olive oil
salt and fresh ground pepper to taste
4 tablespoons butter
4 cloves garlic
1 small onion, diced
1 small yellow or orange bell pepper, diced
1/4 cup all-purpose flour
2 cups milk
1 cup chicken broth
salt and fresh ground pepper to taste
1 tablespoon fresh snipped rosemary
1/2 tsp nutmeg
1 cup shredded Parmesan Cheese
8 oz Ricotta
Shredded Mozzarella, about 2 cups
Fresh lasagna noodles or no-boil lasagna noodles
1 cup heavy whipping cream

Instructions:

Pre-heat oven to 400.
Lightly grease a baking sheet and set aside.
Combine chopped squash, olive oil, salt and pepper in a mixing bowl and toss to coat.
Spread the squash in a single layer on the prepared baking sheet.
Roast the squash in the oven for 40 minutes, stirring once or twice, until soft.

(OR…just cook the squash whole in the oven as described above, and then peel and cube for the sauce after squash is baked.)

While the squash bakes, make the sauce.

Heat butter over in a large saucepan over medium heat.
Add garlic, onion and bell pepper and cook until veggies are tender.
Whisk in flour.
Slowly add broth and milk and season with salt and pepper.
Cook and stir frequently until thickened and bubbly, about 8 to 10 minutes.

Remove squash from oven and reduce oven temperature to 375.

Add chopped butternut squash, rosemary and nutmeg into sauce. You can blend with an immersion blender if you want a smoother texture for the filling.

Butter a 3-quart casserole dish.
Spoon sauce over the bottom of prepared baking dish.
Layer three or four noodles on top of sauce.
Top noodles with a layer of Ricotta and shredded Mozzarella. Top with 1/3 of the Parmesan.
Ladle sauce on top of the noodles.
Repeat layering of noodles, sauce, Ricotta, Mozzarella, and Parmesan cheeses two more times.
Pour whipping cream over entire dish.
Sprinkle with remaining Parmesan cheese.
Cover dish with foil.

Bake for 35 to 40 minutes, or until bubbly.
Uncover and continue to bake for 10 more minutes, or until top is lightly browned.
Let stand 15 minutes before serving.
Cut and serve.

Ah, my new favorite comfort. So beautiful, so filling, so satisfying. This is a dish to look forward to all Monday long!

What’s a yummy dinner without a little sweet treat to finish? This recipe for brownies is tried and true. I just adapted a favorite dessert to make individual bites. I made 1/2 recipe of Hershey’s Fudge Pie, then scooped spoonfuls of batter into a silicone pan. Little tastes of heaven! I have ideas for this little jewel. I can think of lots of recipes that would be perfect to make with this shape. I’m not always a fan of silicone baking, but this is a winner.

I’ve shared this recipe before, but in case you missed it, here it is, in all its glorious chocolatey-ness.

Hershey’s Fudge Brownie Pie, or “Brownies Bites”