Our good friends Matt and Marta made this recipe for one of our recurring family game nights a couple years ago. We loved it and make it often in the winter. It comes from Martha Stewart.
•3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
•2 tablespoons extra-virgin olive oil
•Coarse salt and freshly ground pepper
•1 pound whole-milk ricotta cheese
•1/2 cup heavy cream
•2 large egg yolks
•1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
•Freshly grated nutmeg
•2 tablespoons unsalted butter
•1/3 cup loosely packed fresh sage leaves, coarsely chopped
•1 1/4 cups homemade or store-bought low-sodium chicken stock
•Fresh Lasagna Noodles (Cucina Fresca is best)
•4 ounces finely grated Parmesan cheese (1 1/4 cups)
•Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
•Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
•Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
•Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
•Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
•Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.
Serves 8.
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