Butternut Squash Lasagna

Sometimes, you just nail a recipe. You put a bunch of ingredients together and with that first bite you nearly melt into the floor. That was for sure the case when I put this dish together… about 3 years ago.

Without going into all the excuses details about why I haven’t shared this recipe with you, I’m just going to give it to you and say… I’m back!!!

*FYI: The lasagna pictured isn’t made with my soup. To my surprise, I did not have two bags of butternut squash soup waiting patiently in my freezer. So, I ran to the store, picked up some packaged butternut squash soup, and made. it. work. With that said, I highly recommend making this with a homemade version of the soup. (But I didn’t let that set back stop me from posting! One point, me.)

Butternut Squash Lasagna

butternut squash lasagna 2

Ingredients:
  • 4 cups butternut squash soup
  • 1 large butternut squash
  • 1 tbsp olive oil (or oil of choice)
  • 2.5 lbs pork shoulder
  • 1 orange
  • 2 tsp salt, divided
  • 2 tbsp honey
  • 1 head cauliflower
  • 2 cups provolone cheese, shredded
  • 1 package lasagna noodles (I recommend staying away from no-boil)
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • 13 tbsp butter*, divided
  • ½ cup walnuts
Steps:
  1. Combine the pork, orange and 1 tsp salt in a crock pot. Cook on low for 8 hours. Once thoroughly cooked, add the honey and shred with two forks. Set aside.
  2. Heat your oven to 400°.
  3. Slice the butternut squash in half. With a spoon, remove the seeds. Brush with olive oil, sprinkle with 1 tsp salt and bake, cut side down, for about an hour, or until tender. Set aside to cool.
  4. Once cooled, combine the meat of the squash (dispose the flesh) with 1 tbsp butter, cinnamon, and nutmeg in a bowl. Set aside.
  5. Steam the cauliflower until tender. Mix in a stand mixer on low for 5 minutes to break the cauliflower down. Set aside.
  6. Boil lasagna noodles according to package and drain. (I do not recommend no boil noodles as they take too much liquid from the soup.)
  7. Heat the oven to 350°. Spread 2 cups of soup across the bottom of the lasagna pan. Top with one layer of noodles. Spread the butternut squash mixture across the first layer of noodles. Add another layer of noodles on top of the butternut squash. Spread the pork mixture over the second layer of noodles. Top the pork with another layer of noodles and then add the cauliflower. Sprinkle the shredded cheese evenly over the cauliflower and then add the remaining noodles. Pour the remaining soup over the pan of lasagna. Bake for 30 minutes or until soup begins to bubble.
  8. In a saucepan, lightly toast the walnuts and set aside.
  9. Once the lasagna is out of the oven, brown the remaining 12 tbsp of butter*.
  10. Plate the lasagna and sprinkled each piece with 1 tbsp of walnuts and 1 tbsp browned butter.

* You may wish to make more or less browned butter, depending on how many servings you are dishing up once the lasagna is complete.

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