Oven Roasted Butternut Squash Lasagna with Spinach and Chicken
Try this Oven Roasted Butternut Squash Lasagna with Spinach and Chicken recipe.
Try this Oven Roasted Butternut Squash Lasagna with Spinach and Chicken recipe.
- 1 clove garlic
- 1/2 tsp salt (i use himalayan salt)
- 1/8 tsp ground nutmeg
- generous sprinkle of salt and pepper
- 1/8 tsp ground cardamom
- 1 large butternut squash (about 1kg | 2.2lb)
- generous drizzle extra-virgin olive oil
- about 1/4 cup (60ml) water
- 1-1/2 cups (360ml) chicken broth (storebought or homemade)
- 1/2 cup (120ml) heavy cream (or whole milk or coconut milk
- 1/4 ground white pepper
- 9 lasagna noodles of your choice (whole wheat enriched, gluten-free, etc)
- 2-1/2 cups (454g | 1lb) leftover cooked chicken shredded
- 454 g (1lb) baby spinach leaves
- 200 g (7oz) feta cheese cubed
- 200 g (7oz) mozzarella cheese grated
- Carbohydrate 0.318619230769231 g
- Cholesterol 0 mg
- Fat 0.0222624198717949 g
- Fiber 0.0354166655357067 g
- Protein 0.058936217948718 g
- Saturated Fat 0.0123860576923077 g
- Serving Size 1 1 Serving (143g)
- Sodium 0.154342948717949 mg
- Sugar 0.283202565233524 g
- Trans Fat 0.00573012820512821 g
- Calories 2 calories
Step-by-step
- Preheat the oven to 375°F.
- Cut the butternut squash in half and scoop out the guts and seeds with a spoon; place them in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
- Turn the squash flesh side down and pour about ½ cup of water in the bottom of the pan.
- Bake in the oven, uncovered, for about 40-45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife.
- When the squash is fully cooked, remove it from the oven and allow it to cool for a few minutes until you can safely handle it.
- Meanwhile, bring a large pot of salted water to the boil and cook the lasagna noodles until they are just soft and pliable, about halfway cooked; Carefully drain or fish the noodles out with kitchen tongs and arrange them side by side on a clean dish towel to absorb excess water.
- While the pasta is cooking, place the spinach in a large stock pot set over medium heat. Cover and cook, stirring occasionally, until the spinach is completely wilted, about 3 minutes. Let the spinach cool until you can safely handle it with your bare hands, then squeeze it in small batches between the palms of your hands to remove as much excess water as you possibly can. Set aside.
- By now your squash should be cool enough to handle safely: scoop the flesh out with a large spoon and place the flesh into the container of your High-Speed Blender or food processor.
- Add the rest of the ingredients for the sauce and process on high speed until really smooth and velvety, about 2 to 3 minutes, stopping to scrape the sides as necessary.
- Reserve about 2 cups of the butternut squash sauce and pour the rest into a large mixing bowl. Add the cooked chicken, reserved spinach and cubed feta cheese. Stir delicately until well combined.
- Spread about 1 cup of the reserved butternut squash sauce at the bottom of a 9" x 13" lasagna baking dish and top with 3 lasagna noodles.
- Spread about half the chicken spinach mixture over those noodles, then cover with 3 more noodles, followed by the rest of the chicken spinach mixture.
- Top with the final 3 noodles and cover with the remainder of the reserved butternut squash sauce.
- Finally, sprinkle with grated mozzarella cheese.
- Bake in the oven for about 35-40 minutes, until the cheese turns slightly golden and starts to bubble and the edges of the lasagna are nice and crispy.
- Allow the lasagna to rest for at least 15 minutes before serving; garnish with chopped fresh parsley and a light sprinkle of nutmeg at the moment of serving, if desired.
My Unexpected Culinary Adventure: A Butternut Squash Lasagna Story
For years, I've considered myself a perfectly capable cook. My repertoire included the usual weeknight staples: pasta, stir-fries, the occasional roast chicken. But lasagna? Lasagna always felt like territory reserved for culinary masters, a realm of perfectly layered pasta, rich sauces, and a delicate balance of flavors that I simply wasn't sure I could conquer. Then, last fall, a trip to the farmer's market changed everything. A mountain of vibrant orange butternut squash, gleaming under the autumn sun, beckoned me. I had always loved butternut squash soup, but the idea of incorporating it into a lasagna was, to put it mildly, audacious.
The inspiration struck, unexpectedly, amidst the chaos of my toddler's tantrum. I needed a meal that was both comforting and satisfying, something that would require minimal active cooking time but maximum flavor. I pictured a lasagna, but not just any lasagna – a vibrant, autumnal masterpiece featuring that gorgeous butternut squash. The idea ignited a fire within me, a challenge to step outside my culinary comfort zone and create something truly special. I spent the next few days researching recipes, experimenting with flavor combinations, and refining my technique. I envisioned a lasagna that was not only delicious but also reflected the warm, earthy tones of the season.
The result? A culinary revelation. The sweetness of the roasted butternut squash perfectly complemented the savory notes of the chicken and spinach. The creamy sauce, a harmonious blend of butternut squash purée, chicken broth, and heavy cream, bound the layers together in a symphony of textures and tastes. Each bite was a delightful dance of creamy sweetness and savory richness, a testament to the transformative power of culinary exploration. It was a lasagna that didn't just fill our stomachs but also warmed our souls – a symbol of how embracing the unexpected can lead to surprisingly delightful results.
This butternut squash lasagna became more than just a meal; it became a story of culinary bravery and unexpected success. It proved that even the most daunting recipes can be conquered with a little bit of creativity, a dash of determination, and a whole lot of love (and maybe a little bit of help from my trusty blender!). The aroma alone transformed our kitchen into a cozy haven, and the resulting dish was a culinary triumph, a testament to the magical possibilities that unfold when we dare to experiment and step outside our culinary comfort zones. The experience was so rewarding; I'm already brainstorming new variations – perhaps a sun-dried tomato and mozzarella version, or maybe even a spicy chorizo and kale twist. The possibilities feel endless!
Beyond its deliciousness, this recipe became a symbol of my evolving culinary journey. It’s a reminder that sometimes, the most satisfying achievements aren't born from following recipes verbatim, but from adapting, improvising, and allowing our creativity to guide us. This lasagna is a perfect example of that; it was created out of a need for a comforting meal and turned into something far more significant: a culinary adventure that transformed my cooking from ordinary to extraordinary.
From now on, I'm officially embracing the unknown in the kitchen. Who knows what other delicious surprises await? The prospect is both exhilarating and inspiring. I hope you will try this recipe and embark on your own culinary adventure. Let me know how it goes!
