CSA Week 19 - October 9th - butternut squash lasagna

The CSA has provided us with some gorgeous (and huge!) butternut squashes in the past weeks. For a Friday dinner party I decided to christen the season by making butternut squash lasagnas, somewhat of a yearly tradition around here. I realize that I make this dish primarily as something to share with others. It does take a fair amount of work and it's somewhat of a guilty pleasure, consisting of a rich Mornay sauce, plentiful cheese, noodles, and squash puree, seasoned simply and delicately with nutmeg, salt, and pepper. It always receives rave reviews.  The squash, cheese, and nutmeg seem to epitomize warming fall comfort and make a humble, yet delicious addition or centerpiece at any cool season gathering.

The recipe comes originally from Roger Doiron, published in a 2010 issue of Mother Earth News. I don't have exact amounts for the salt, pepper, nutmeg, and cheese, but you will be able to taste the individual components before putting the dish together to determine if you are on the right track. I follow the rule that every component must taste great on its own, not relying on any other layer to carry it.

Butternut Squash Lasagna
Adapted from here
Ingredients

• 1 tbsp. cooking oil
• 1 (1-1/2 to 2 lb) butternut squash, peeled and cubed into 1-inch pieces (Note: Yesterday, Josie suggested baking the squash for a few minutes in a preheating oven to soften the skin and aid in this process. I tried this with butternut I was preparing for a program at work for 10 minutes in an oven preheating to 400 and I do think it helped slightly in this difficult process.)
• Salt
• Pepper 
• Nutmeg, preferably freshly grated (I use a microplane)
• 1/2 cup water
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 4 cups 2% or whole milk
• 12 lasagna noodles
• 2-1/2 cups mozzarella cheese
• 1/3+cups Parmesan cheese (Cheese note: I have also added/subbed in Parrano with good results.

Directions

• Heat oil in a large skillet with a lid over medium heat. Add the squash and toss to coat. Sprinkle with salt. Pour in water, cover, and simmer over medium heat until the squash is tender, about 20 minutes. Mash or puree the squash. I have used a potato masher or an immersion blender; it depends on your desired texture. Season with black pepper, nutmeg, and more salt to taste. Taste it! 
• Melt butter in a saucepan over medium heat. Add flour and whisk one minute. You don't want the roux too fragrant for this delicate dish so don't let it take on too much color. Gradually whisk in milk. Bring to a very low boil over medium-high heat, whisking often, if not constantly. Reduce heat to medium and simmer until sauce thickens slightly, whisking often, about 5 minutes or more. Add nutmeg, salt, pepper, and Parmesan and/or Parrano cheese to taste. Taste it!
• Preheat oven to 375 F. Lightly butter a 13x9 baking dish. Spread 3/4 cup sauce over the prepared dish. Cover the bottom of the pan with one layer of noodles. Spread half the squash over the noodles. Sprinkle with mozzarella cheese (original recipe says 1/2 cup, I say more). Drizzle 1/2 cup sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered only by white sauce.
• Tightly cover the baking dish with foil and bake 30 minutes. Remove cover, sprinkle with remaining cheese, and continue baking until the top is golden brown, about 25 minutes. You can broil it for a couple minutes if needed to brown the cheese. Let sit 15 minutes before serving.