Parmesan, sweet squash, almonds, sage and a hint of sugar are the flavors in a classic tortellini or ravioli filling. Here the mixture is used to stuff rolled-up lasagna noodles, which are baked in a simple mixture of cream and Parmesan.
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I have made this twice now and it was a success both times. I used dried sage and did not even notice the flavor at all, next time I will make sure I have fresh sage on hand.
You guys rock with the cookbook. Of course I knew you would.
Another hit with the family! I also used light cream and plan on trying it with whole wheat lasagna noodles this week. Great recipe for those of us trying to get in our vegetable and dairy servings every day!
Lovely recipe. I added some small diced chicken sausage and it was scumptious!
I was inspired by the Beekman Boys’ segment on David Venable QVC, but had not had the time to cook until tonight. I made this for dinner…it was perfect, as it is a cold, fall night outside here in New Jersey. Once I got myself organized, it really was not all that daunting. The dish came out of the oven warm, bubbly, and golden brown, and I almost did not want to take a bite because of how pretty it looked. But, my taste buds gave in and I delved into the creamy, cheesy, butternut-squashy goodness, and I couldn’t get enough. Great recipe! I will most definitely be making it again.
Made this last evening with dried sage and our heirloom Italian butternut squash. We didn’t have almonds, so I used chopped hazelnuts. Let’s just say I put the first bite in my mouth and after the first taste let out a mouth-full of food “ohmygaw.” My husband said, “What? Is is hot?” and I closed my eyes and shook my head no. Then he took a bite and we both agreed it was a divine fall meal.
Also enjoyed this very much; however, if you’re not a fan of sage, I don’t think you would. The flavor of the herb was very pronounced (I used fresh). You could leave it out and not diminish the “yum” factor.
I made this receipe pretty much “as is,” and my husband and I enjoyed it immensely. It was a perfect autumn meal and allowed us to use our squash directly from our own garden. It’s one of those meals for which the leftovers heat up and taste almost better than the original dish! We had it with just a side salad of greens and some of the last of our garden tomatoes. The only thing I tweeked was using Light cream instead of regular heavy cream for the sauce. I often find myself substituting a few things in recipes where I can to cut some calories, and subbing a lighter cream is an easy way to do that. Overall, quite a success and I’m probably making it again next week!