Winter Squash Lasagna with Smoked Scamorza, Mozzarella and Buttered Sage
Winter Squash Lasagna with Smoked Scamorza and Buttered Sage.
Even though it’s Spring, we’re still all anxiously awaiting the seasons produce. And, if you’re like me, there’s still some winter squash kicking around the counter. I highly recommend baking up a a rich Lasagna with Winter Squash, Smoked Scamorza and/or Mozzarella and Buttered Sage (recipe on the blog). You may make your own pasta, which I fine very rewarding or purchase fresh. Dried will do the job, but cook until al dente. There are a few components to manage, but each is simple and the timing works seamlessly. When they come together the marriage is spectacular. It is a decadent one, so I live to serve a simple salad alongside. Go ahead, toss in some lightly sautéed kale or other greens. If you’re not a fan of smoked cheese, go with fresh mozzarella or use a combination. It’s equally delicious. You make find smoked scamorza at Italian grocers or cheese shops. Don’t be intimidated by this in any way. You’ll make your pasta dough before you start, or ready what you’ve purchased. Roasting squash is straightforward and hands free and you’ll make the bechamel while it cooks. It’s really about assembly. This is most delicious memory from our last visit to Rome. This dish was the star of the day! I spent a day cooking with @aliceadamscarosi who hosts cooking classes at her charming @studiolatteria. I highly recommend you look her up if you’re planning a visit.
Recipe below is rough and I’ll give it a good tweak the next go around of testing.
This dish is very rich. You may adjust quantities to suit your taste. I also love adding lightly sautéed lacinato kale to each layer. You may also add sautéed spinach but make sure much of the water has cooked off or been gently pressed out.
Here’s a general recipe:
You will need a 9”x13” lasagna pan
•1 1/2 lbs fresh pasta sheets(Fresh pasta recipe below)
•1 1/2 lbs cheese- a combination of smoked scamorza and mozzarella depending upon your taste. You may also use all smoked mozzarella
•Handful of sage leaves, stems removed, each smudged with room temp butter.
4 Tbs unsalted butter
•2 Tbs olive oil.
•1 + large winter squash of choice cut into evenly sized pieces.
•Béchamel (recipe below or go with your favorite)
•About 4 oz grated Parmesan
•Calabrian Chilies to taste for topping.
For the pasta:
if making your own pasta, make the dough first as it need to rest covered for at least 30 minutes before rolling. The ratio is 100g “00” flour per egg. For this:
700 grams “00” flour
7 xl eggs
Pile flour high on a clean work surface and create a well in the center (so it resembles a volcano). Add eggs to “crater”, and using a fork, begin to real the yolks and gently beat the eggs. As they break up, slowly allow the flour to combine once loosely incorporated, begin kneading until you have a smooth ball of dough. Invert a glass bowl slightly larger than your dough ball over it and set aside. You may also wrap tightly with wax paper and a rubber band or plastic wrap. Allow to rest for at least 30 minutes before running through a pasta machine. You’ll cut your dough into roughly 4 equal segments (place the ones you’re not working with back under the bowl). Set up pasta machine and roll through the widest setting about three times. With each pass, fold pasta in thirds and process. Keep rolling, setting Maxine thinner with each pass. I like to roll pasta sheets to setting 5. Lay finished sheets on damp tea towels and or on a pasta rack or similar. Before assembling, dunk in salted boiling water and return to damp tea towels. There are many great videos online detailing homemade pasta dough. Please have a look of you’ve never made it before. A great link is here: @danilocortellini
https://www.instagram.com/reel/ChZ7uIrPN2a/?igshid=YmMyMTA2M2Y=
Roast the squash-Preheat oven to 350F and line a baking sheet with parchment Toss cut squash with olive oil and season with salt and pepper. Bake for about 45 minutes or until we’ll caramelized. Set aside.
For the Béchamel
4 cups whole milk
2 Tbs butter
1/4 cup flour
Fresh grated nutmeg, about 1/4 tsp
Salt and pepper to taste
Bring the milk to a simmer in a small sauce pan, or microwave and set aside. In a medium saucepan, over low/medium low heat melt butter. When it’s foams, add flour and whisk to form a paste. When it turns a deep golden color, Pour the hot milk in a steady stream and whisk constantly. Keep whisking until it thickens and coats the back of a spoon. Grate in nutmeg and season to taste. Set aside. If it thickens too much, you may whisk in more milk a splash at a time.
Brush a thin layer of olive oil in the bottom of your lasagna pan and begin layering starting with bechamel, give each piece of squash a little squish while adding, and finish with a layer of cheese and she leaves.
Preheat oven to 350F
Place prepared lasagna pan on a baking sheet.
Bake for about 40 minutes until bubbly and top has golden brown edges.
Top with desired amount of Calabrian chili peppers and allow to rest for 10 minutes serve and enjoy!
