Gorgonzola and Butternut Squash Recipes
Chef Barbara Freda is a restaurant chef, food and travel writer, cooking instructor and gourmet. Nothing reluctant about this talented lady.
I was fortunate Barbara agreed to participate in my Novice to Pro interview where she talks about how she got involved in cooking, her favorite food to cook with, gadget and more. You can read her interview with me at Interview with Chef Freda.
Plus, she sent me this recipe that I would like to share with you.
White Lasagna with Gorgonzola and Butternut Squash
For the Gorgonzola White Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- ¼ cup white wine
- 4 cups whole milk
- ¼ teaspoon grated nutmeg
- Salt and pepper to taste
- 8 oz. Gorgonzola or any blue cheese
For the Lasagna
- 1 Gorgonzola White Sauce
- 1 medium butternut squash
- ½ cup chicken stock
- 2 tablespoons olive oil
- 1 medium onion chopped fine
- 2 cloves garlic minced
- 2 lbs ground veal
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 lb. box of no-cook lasagna noodles OR three sheets fresh pasta - sometimes available at your local Italian market
- ½ lb. shredded mozzarella
- ¼ lb. Parmesan cheese grated
To Prepare the Sauce
- Heat butter in a sauce pan over medium-high heat. Stir in flour and continue to cook, stirring until it is a relatively smooth paste.
- Add wine, stir again, smoothing out any lumps.
- Add milk, about ¼ cup at a time, stirring until smooth after each addition. Add nutmeg (freshly grated is best), salt and pepper.
- Turn heat to low, and let cook for about five more minutes.
- Turn heat off completely, add the cheese and stir until the cheese is melted into the sauce.
To Prepare the Lasagna
- Heat oven to 400°F
- Slice the butternut squash in half lengthwise. Scrape out seeds. Place in roasting pan, cut side up. Cover the pan tightly with foil and bake until the butternut squash is completely tender, about 45 minutes.
- Remove from oven, allow to cool until you can handle the squash, then scrape out softened squash into a bowl, discarding the tough shell.
- Add the chicken stock to the squash and stir to combine until the squash is smooth. Set aside.
- Reduce the oven to 350°F.
- While squash is baking, heat oil in a medium pan. Add onions and garlic and sauté until soft.
- Add the ground veal, salt and pepper, and sauté, stirring to break it up, until all the pink is gone from the meat. Remove from heat, drain any oil if necessary, and set aside.
- Spoon about ½ cup Gorgonzola sauce into bottom of roasting pan, spreading it evenly all around the bottom of the pan.
- Place about 1/3 of the squash over this, spreading it as evenly as you can.
- Spread 1/3 of the veal over this and about 1 cup of the sauce over all.
- Place one layer of noodles over the sauce.
- Sprinkle 1/3 of the mozzarella over this. Repeat the layers two more times, then finish with any remaining sauce and sprinkle the parmigiano over all.
- Place the lasagna into the hot oven. All the ingredients are cooked, so this step is to heat the lasagna through and to "cook" the noodles.
- Check the lasagna after about 15 minutes. If it is too brown, cover the pan with foil and heat another 10 minutes.
- Remove from oven and let sit about 10 minutes before cutting it into squares and serving.