Butternut Squash Lasagna
- 3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups or less — my 2 lb. 10 oz squash yielded 8 cups of cubed squash)
- 3 tablespoons vegetable oil (I used grapeseed)
- 4 cups milk (2% or whole)
- 2 tablespoons dried rosemary, crumbled (or a few sprigs fresh rosemary and sage)
- 1 tablespoon minced garlic
- 1/2 stick (1/4 cup) unsalted butter
- 4 tablespoons all-purpose flour
- nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta (I used Barilla brand)
- 1 1/3 cups freshly grated Parmesan
- 1 cup heavy cream
- 1/2 teaspoon salt
- Preheat oven to 450°F and oil 2 large shallow baking pans with a tablespoon of oil each.
- Spread squash on each sheet pan and toss with oil until coated well. Add additional tablespoon of oil if necessary. Roast squash in oven 10 minutes, then season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
- While squash is roasting, in a saucepan bring milk to a simmer with rosemary (dried or fresh along with the sage if using). Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
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