Butternut Squash Lasagna

As the story goes, the year that I was in Switzerland was the year that the new minister at my church was moving to Nashville. He, his wife, and youngest daughter stayed in my house while I made friends with his former parishioner, Kelly. Once back in Nashville for several months, I still had not spent any time with him, and I invited him and his wife to dinner. The next week, I ran into my headmaster at Montgomery Bell Academy and before I had time to second guess myself, “Oh, our new minister at our church is coming over to dinner. Would you and Minna like to come?” I’m not sure if it was bravery or stupidity, but suddenly I was hosting my minister, my headmaster, and their wives for dinner. This was on the menu. Must have been October or November when I crave this. So happy to be in Nashville and at MBA.

1 large butternut squash, 1/8 inch rounds

4 T butter

1 tsp allspice

4 T flour

1 tsp ground cloves

2 cups milk

1 tsp cinnamon

1 cup shredded Italian cheese mixture*

1 tsp nutmeg

Another tsp nutmeg

2 T olive oil

1 package lasagna noodles, cooked

Salt and pepper

1/2 cup shredded mozzarella

*usually six-blend with Mozzarella, Provolone, Parmesan, Fontina, Romano and Aged Asiago.

~ Preheat oven to 350º F.

~ Slice rounds of butternut squash and place on baking sheet.

~ Cover with olive oil, allspice, cloves, cinnamon, nutmeg, salt, and pepper.

~ Roast for 23 minutes till squash is just tender.

~ Make béchamel in sauce pan, melting butter, then whisking in flour.

~ Cook for one minute, then add milk and bring just to boil.

~ Add cheese and nutmeg off of heat. Season with salt and pepper to taste.

~ Layer béchamel, noodles, butternut squash, and cheese in a casserole dish.

~ Top last layer with shredded mozzarella.

~ Bake at 350º till browned on top.