Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.
One of my favourite fall vegetables is, without a doubt, the butternut squash. Growing up, I rarely ate squash and really didn’t know how good it was. This graceful, hourglass-like gourd is the perfect addition to an autumn menu. This colorful vegetable is very inspiring for new recipes.
Loaded with delicious veggies and a fabulous creamy bechamel sauce, this meatless lasagna is delicious.
This Vegetarian pasta dish is sure to please every palate at your dinner table.
- 6 cups (1/2-inch) cubed peeled butternut squash
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh sage
- 12 garlic cloves, unpeeled (about 1 head)
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper
- Cooking spray
- 1 large onion, vertically sliced
- 2 Roma Tomatoes, diced
- 2 cups broccoli florets, blanched
- 5 cups 1% low-fat milk, divided
- 1 bay leaf
- 5 tablespoons all-purpose flour
- 1½ cups (6 ounces) shredded fontina cheese, divided
- ⅜ teaspoon ground red pepper
- ¼ teaspoon grated whole nutmeg
- 9 no-boil lasagna noodles
- Preheat oven to 425°.
- Combine squash, 1 tablespoon oil, sage, garlic, ½ teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray. Bake at 425° for 30 minutes or until squash is tender. Cool slightly; peel garlic. Place squash and garlic in a bowl; partially mash with a fork.
- Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 10 minutes, add tomatoes and cook for another 5 minutes, stirring frequently. Place onion, tomato and cooked broccoli in a bowl.
- Heat 4½ cups milk, and bay leaf in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard bay leaf. Return pan to medium heat. Combine remaining ½ cup milk and flour in a small bowl. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in remaining ½ teaspoon salt, 1¼ cups cheese, red pepper, and nutmeg.
- Spread ½ cup milk mixture in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, half of broccoli mixture, and ¾ cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Bake at 425° for 30 minutes, and remove from oven. Sprinkle with remaining ¼ cup cheese.
- Preheat broiler.
- Broil 2 minutes or until cheese is melted and lightly browned. Let stand 10 minutes before serving.
Adapted from Cooking Light Magazine.