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Pumpkin and Butternut Squash Lasagna

Mood: Comforting


Difficulty: Advanced

Rating: XXXX
The Tease
Wow your date with this impressive looking meal!
Pumpkins have zero cholesterol.

For the sauce:

4 oz raw pumpkin meat (not canned)

4 oz raw butternut squash meat

1 teaspoon fine diced chipotle chile (in adobo sauce, from can)

1 small shallot, fine diced

½ - ¾ cup water

¾ teaspoon salt

½ teaspoon cinnamon

2 tablespoons olive oil

For the cheese mixture:

½ oz grated fresh parmesan

1 oz ricotta salata

2 oz chevre (goat cheese)

3 oz smoked mozzarella

1 tablespoon egg yolk

For the pasta:

Fresh sheets of pasta or 6 lasagna noodles, cooked until al dente and cooled.

Serving dish- small pumpkin shells, individual ramekins or oven safe bowls work best.

Food processor

Sheet pan


Saute pan

Pot, to boil pasta

Preparation (Do it!)
For the sauce:

1) Chop the pumpkin and butternut squash together. The pieces should be small, but don't need to be even.

2) Saute in olive oil over high heat. After 2 minutes, add the shallot, chipotle chile, salt, and cinnamon.

3) When the shallots get transparent, deglaze the pan with ½ cup water, scraping the bottom to get any last bits up. Turn heat to low and let simmer, uncovered.

4) Let sauce simmer for 15 minutes. Stir occasionally. If mixture begins to look dry and sticks to bottom of the pan, add more water, just enough to get the sticky bits up off the pan. Using your spoon, smush large lumps against the side of the pan. No need to puree.

For the cheese mixture:

1) Add the 4 cheeses to the food processor, pulse until crumbly and well blended.

2) Drizzle 1 tablespoon egg yolk through feed tube slowly until entire mixture is evenly moistened.

For the pasta:

Cook your fresh sheets of pasta or 6 lasagna noodles, until al dente (slightly firm to the tooth). Let the noodles cool.

To assemble:

Preheat oven to 400 degrees F.

Serving dish- small pumpkin shells, individual ramekins or oven safe bowls work best. Normally fills 2 or 3 depending on the size.

1) Coat your serving dish with a layer of pasta.

2) Spoon in 1 tablespoon cheese mixture, smooth over the bottom of dish.

3) Add a layer of pasta over the cheese.

4) Spoon on a layer of squash mixture over the pasta.

5) Add a layer of cheese on the squash mixture.

6) Add a layer of pasta, and top off with cheese.

7) Bake for 10-20 minutes in a 400 degree oven, until golden brown on top. (Use a sheet pan to avoid messy drips)

8) Remove, dust with cinnamon and chipotle powder.

9) Serve.


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