Butternut Squash Lasagna

Lasagna is always a crowd pleaser, whether serving it to your family on a weeknight or bringing it to a get together on the weekends.  When it comes to building lasagna, most people stick to the basics  but there are so many variations out there to try.  Here is a great version to try during these cool fall nights!

Butternut Squash Lasagna
Serves 4-6

Ingredients:

• 8 sheets no boil lasagna
• 15 ounces ricotta cheese
• 1/2 cup cream
• 1 egg yolk, slightly beaten
• Pinch of ground nutmeg
• 1/2 teaspoon salt
• 5 ounces frozen spinach, thawed, cooked and drained well
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced
• Salt & Pepper to taste
• 2 cups shredded mozzarella cheese
• 1 jar Stonewall Kitchen Butternut Squash Pasta Sauce (Product of the Month for October - save 10% in stores and online)

Directions:

1. Preheat oven to 350 degrees F.  Lightly grease an 8x8 inch baking dish.  Place sheets of no boil pasta in hot water in a 9x13 inch baking dish; make sure pasta does not stick together while it soaks for 10-15 minutes.  Drain off water; keep pasta separated so sheets do not stick.
2. In a medium size bowl combine the ricotta cheese, cream, egg yolk, pinch of nutmeg, salt, spinach and 1/2 cup shredded mozzarella cheese.
3. In a medium size saute pan heat the olive oil.  Add the mushrooms and salt and pepper to taste.  Saute mushrooms until tender and moisture has evaporated.
4. Spread a small amount of sauce on the bottom of the baking dish.  Place two sheets of lasagna side-by-side.  Spread 1/3 ricotta mixture over pasta, spread 1/3 cooked mushrooms over ricotta and 1/3 spinach and 1/2 cup mozzarella - top with 1/4 jar Butternut Squash Pasta Sauce.  Repeat layers of ricotta, mushrooms, spinach, mozzarella and sauce two more times.  Top with the last two sheets of pasta, remaining sauce and the remaining mozzarella cheese.
5. Bake in 350 degree F oven for 30 minutes or until the cheese has melted and the sauce is bubbling.  Allow dish to sit 10 minutes before serving.

Chicken Pot Pie in a Pumpkin

Pumpkins can be used for more than just carving and decorations but with so many options to choose from in the winter squash family, it's hard to decipher which to use for carving and which to cook with.  For this recipe, we chose to use Sugar Pumpkins because of their petite size and firm, sweet flesh.  These little individual meals would be great for a fall dinner or event!

 

 

Chicken Pot Pie in a Pumpkin

 

Serves 6

 

Ingredients:

• 6 Sugar pumpkins
• 2 tbsp melted butter
• 1 tsp nutmeg
• 1 cup milk
• 4 1/2 cup poached or roasted chicken
• 5 tbsp butter
• 2 tbsp fresh thyme leaves
• 3 tbsp chopped parsley
• 2 tsp salt
• 2 tbsp chopped fresh sage
• 1 tsp freshly ground pepper
• 1 lb pearl onions
• 5 tbsp all-purpose flour
• 9oz peeled cubed potatoes
• 2 medium peeled sliced carrots
• 12oz button mushrooms; quartered
• 2 1/2 c well-reduced chicken stock
• 1 large egg beaten with 1 tsp grated nutmeg and 1 tbsp heavy cream
• 2 sheets puff pastry, thawed

Directions:

1. Preheat oven to 375 degrees Fahrenheit.  Slice the tops off the pumpkins (placed a pumpkin on a towel will help keep it from rolling around).  Scoop out the seeds and discard them.  Using a pastry brush, brush the insides of the pumpkins with the 2 tbsp melted butter.  Season insides of pumpkins with 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp nutmeg.  Place pumpkins on a baking sheet; cover tightly with foil and bake until tender, about 30 minutes.
2. Bring a medium saucepan of water to a boil.  Add pearl onions and let simmer for 15 minutes.  Drain and rinse under cold running water.  Peel onions and set aside.  Melt 5 tbsp butter in a large, high-sided skillet over medium heat.  Add potatoes and onions and cook, stirring occasionally until potatoes begin to turn golden.
3. Add mushrooms and carrots, cook for 4-5 minutes.  Add flour and stir for 1 minute.
4. Add reduced chicken stock and milk and bring to simmer.  Cook until thick and bubbly, stirring constantly for 2-3 minutes.
5. Stir in chicken, parsley, thyme, save, remaining salt, pepper and nutmeg.
6. Remove from heat and divide mixture among reserved pumpkin shells.
7. Roll puff pastry sheets to 1/8 inch thickness and cut into 6 rounds large enough to cover pumpkins.  Pull center of dough upward to form a pumpkin-like stem.  Place over the hollow of each filled pumpkin. Using the back of a small paring knife, mark the dough to simulate the lines of the pumpkin.
8. Brush top of dough with egg wash and bake until crust is golden, about 45 minutes.