Butternut Squash Lasagne
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 3 tablespoons unsalted butter, plus more for the baking dish
  • 1 large onion, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1½ pounds butternut squash (about 1 large), peeled, halved lengthwise, seeded, and thinly sliced
  • 1 nutmeg freshly grated
  • Fine sea salt and freshly ground black pepper
  • ½ cup heavy cream
  • ¾ to 1 cup fresh bread crumbs
  • 1½ cup grated Comté, Emmenthaler or Gruyere cheese (or a combination of all three)
  • 2 Sweet Italian Sausages cooked & crumbled
  • 2 teaspoons freshly chopped sage
  • A few fresh chives, finely chopped
Instructions
  1. Preheat the oven to 350° F/180° C. Butter a 10-inch/25-centimeter baking dish.
  2. Crumble and cook the Sweet Italian Sausage and set aside.
  3. In a large sauté pan, heat 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook until soft and translucent, 4 minutes. Add the squash slices and nutmeg and cook until slightly tender, 3 to 5 minutes. Season with salt and pepper.
  4. Add Sweet Italian Sausage and sage to the butternut squash mixture and combine to your best ability.
  5. Transfer the squash mixture to the baking dish. Pour the cream all over, sprinkle the bread crumbs and cheese on top, and dot with the remaining 1 tablespoon butter.
  6. Bake until golden and bubbly, 25 to 30 minutes. Serve immediately, sprinkled with the chives
Recipe by Tout va bien! (tm) at https://christymajors.com/weekend-in-a-french-kitchen-remember-me/