I stocked up on all sorts of Autumn squash, not only for cooking, but for decor. These wonderful vegetables with the hard shells last forever. Although since they are my favorite, I am more than certain they won’t last in my household. For example, like this recipe for butternut squash lasagna for dinner tonight paired with my favorite Cabernet Sauvignon and a simple tossed salad:
INGREDIENTS
- 4 cups butternut squash, cubed (about 1 medium squash)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- kosher salt and pepper
- 6 tablespoons butter
- 2 cloves garlic, minced or grated
- 1 tablespoon fresh sage, chopped
- 1 tsp dried basil
- 1/4 cup flour
- 3 1/2 cups whole milk
- 1/4 teaspoon fresh grated nutmeg
- 1 cup shredded fontina cheese
- 1 cup parmesan cheese, grated
- 2 cups whole milk ricotta
- 2 cups shredded provolone
- 1 jar (8 ounce) oil packed sun-dried tomatoes, oil drained and chopped
- 1 box no-boil lasagna noodles
- 2 tablespoons toasted pine nuts
rawsilkandsaffron.com 