Ali Cooks: Butternut Squash Skillet Lasagna

A weekend away was definitely exciting.  Time spent in Farmington Hills is like a mini getaway, complete with delicious food, good company, and...lots of laundry!

Yes, that was the weekend, which actually extended into Monday morning, since a job prospect brought me to Ann Arbor prior to Kalamazoo.

So what did I do besides lounging, eating, and laundry-ing?  Well, I prepared for my interview (*yawn*) and grocery shopped for the below Butternut Squash Skillet Lasagna.  Yes, my cast iron skillet traveled with Brian and me to Farmington (two hours away) so that I could whip up a new concoction for the Churches.  I was pretty pleased overall, with just a minor adjustment noted.

Oh, and guess what?!  In the next month, I may be able to eat onion and garlic again!  I can only imagine how many people would appreciate actual garlic and onion instead of my attempts at substitutes.  So here's to the end of winter and squash season--AND to a new, fresh start for springtime!

Butternut Squash Skillet Lasagna

*adapted from HowSweetEats.com

Ingredients:
6 lasagna noodles, broken into thirds
4 cups cubed (1-inch) butternut squash
1/4 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
1 Tbs olive oil
3/4 cup veggie stock
4 sprigs green onion, chopped
2 Tbs freshly chopped sage
1 Tbs unsalted butter
1 Tbs flour
2 cups milk
1/4 cup mascarpone cheese
1/2 cup grated parmesan cheese
6 ounces mozzarella cheese, sliced into rounds
2 Tbs bread crumbs
fresh sage leaves for topping

Instructions:

Preheat the oven to 375 degrees.

Heat a large oven-safe skillet over medium heat (remember to do this step only after heating your skillet in the oven, slowly).  Add one tablespoon of the olive oil, then add in the squash with 1/4 teaspoon of salt, the pepper, and the nutmeg.  Stir to coat well and add in 1/3 cup of stock.  Cover and cook until softened, about 10-12 minutes.  Occasionally peek in and scrape the bottom of the pan to ensure even cooking of the squash.  Once the squash is soft, remove it with a large spoon (and any extra stock, though most of it will cook away) and place in a bowl. Mash well with a potato masher or fork.

At this time, prepare the water for the pasta and boil according to directions, shaving a minute or two off the time since you will cook the pasta more in the oven.  While the water and pasta is boiling/cooking, continue with the rest of the recipe. 

With the skillet still hot, add in the butter and once it sizzles, whisk in the flour.  Cook for one to two minutes until golden and nutty, then add in the milk, stirring constantly.  Continue to stir and once it begins to thicken and bubble, whisk in the mascarpone and parmesan.  Add a pinch of nutmeg, turning the heat down to low.  At this point, add the mashed butternut squash back into the milk mixture and stir/whisk to combine.  It should be very, very thick so add in additional stock, beginning with 1/4 cup and stirring until it is just a bit thinner. 

Slowly add the lasagna noodles, strategically placing them across the top of the squash mixture.  I didn't do this, but brushing a little olive oil on the edge pieces and/or tucking the edges in may make them less chewy.  Top with sliced mozzarella, bread crumbs, green onion, and sage leaves.  Bake for 20-25 minutes, or until the cheese is golden.  Serve immediately, topped with fresh sage and parsley, if desired.