Honeynut Squash Lasagna

Ingredients

• ½ recipeegg pasta dough (see the basic dough recipe at Appetito)
• 60 ml (4 tablespoons)unsalted butter
• 1shallot, roughly chopped
• 2garlic cloves, crushed
• 2 sprigsthyme
• 1 tablespoonblack peppercorns
• 30 g (4 tablespoons)plain flour
• 360 ml (1½ cups)whole milk
• to tastefreshly grated nutmeg
• 2 slicesprovolone cheese
• 1honeynut squash, cut into 6 mm rounds, with the base seeded and cut into 6 mm half-moons
• 15 ml (1 tablespoon)extra-virgin olive oil
• to tastesalt and pepper

Instructions

1. 1

   Make the pasta

   Prepare the egg pasta dough following the method for the basic pasta dough.

2. 2

   Cut the pasta

   Once rolled out, cut the dough into 7.5 cm circles.

3. 3

   Boil the water

   Bring a medium pan of water to the boil and season it with salt.

4. 4

   Cook the pasta

   Add the pasta circles and cook for 1 minute.

5. 5

   Cool the pasta

   Transfer the pasta to an ice bath, then drain and dry it.

6. 6

   Start the sauce

   Melt the butter in a medium saucepan, then add the shallot, garlic, thyme and black peppercorns.

7. 7

   Cook the aromatics

   Cook the mixture for 5 minutes.

8. 8

   Add the flour

   Stir in the flour and cook for a further 3 minutes.

9. 9

   Whisk in milk

   Slowly whisk in the milk. Cook over a low heat, stirring, until the sauce thickens.

10. 10

    Season the sauce

    Season with salt, pepper and freshly grated nutmeg.

11. 11

    Add the cheese

    Stir in the provolone and set the sauce aside.

12. 12

    Heat the oven

    Preheat the oven to 180°C (350°F).

13. 13

    Season the squash

    Toss the squash rounds and half-moons with the olive oil, then season with salt and pepper.

14. 14

    Prepare the pots

    Grease 4 mini Dutch ovens.

15. 15

    Begin layering

    Spoon béchamel into the bottom of each pot, then add 2 pieces of round squash and a sheet of round pasta.

16. 16

    Finish the layers

    Repeat the layers until you reach the top of each pot, finishing with béchamel.

17. 17

    Cover the pots

    Grease the lids and cover the Dutch ovens.

18. 18

    Bake the lasagnas

    Put the remaining squash half-moons on a baking tray to roast alongside the lasagnas. Bake the covered lasagnas for about 20–25 minutes, then remove the lids and bake for a further 5 minutes until the tops are browned. You can use the grill to brown them more quickly.

19. 19

    Add the topping

    Top each lasagna with thyme sprigs and the extra roasted squash pieces.

What is honeynut squash lasagna?

This is an individual-pot take on lasagna, using rounds of fresh pasta and honeynut squash in place of the familiar layered filling. Lasagna comes from the Italian tradition of layering pasta with sauce and other ingredients; this version pairs sweet squash with a rich cheese béchamel.

Small Dutch ovens keep the portions self-contained and help the layers bake together. The extra squash half-moons roast alongside the pots and become a finishing topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 23g protein, 67g carbs, 32g fat.

The pasta and flour provide most of the carbohydrates, while butter, whole milk, cheese and olive oil contribute much of the fat. The pasta, milk and provolone also provide protein; serving the pot with a green salad or extra vegetables balances its richness.

The pasta layers

Fresh dough: the recipe calls for half a batch of egg pasta dough, rolled out and cut into circles. Keep the circles covered while you work so they do not dry out.

Brief cooking: the pasta is boiled for just 1 minute, then cooled in an ice bath. Drain and dry it before layering so excess water does not thin the sauce.

Building the béchamel

Flavour base: butter, shallot, garlic, thyme and peppercorns give the sauce its savoury foundation. The flour cooks in the butter mixture for 3 minutes before the milk goes in.

Smooth sauce: add the milk gradually while whisking, then keep stirring over low heat until the béchamel thickens. Season it before stirring in the provolone.

Preparing the squash

Even slices: cut the squash into 6 mm rounds and half-moons so the pieces are suitable for layering and roasting. Season them with olive oil, salt and pepper as directed.

Separate pieces: use the rounds between pasta layers and reserve the remaining half-moons for the baking tray. They roast at the same time as the lasagnas.

Layering in mini Dutch ovens

Start with sauce: spread béchamel in the base of each greased pot, then add 2 squash pieces and a pasta sheet. Repeat the layers, finishing with béchamel.

Keep the lids greased: this helps the lids come off more easily after baking. The recipe also has you grease the lids before covering the pots.

Baking and browning

Covered bake: cook the lasagnas at 180°C (350°F) for about 20–25 minutes with the lids on. The squash pieces on the tray bake alongside them.

Browned top: remove the lids and bake for another 5 minutes until the tops colour. The recipe suggests using the grill to speed up this final browning.

What to serve alongside

The individual pots are rich and filling, so a crisp green salad or simply dressed leaves make a fresh contrast. Serve the roasted squash pieces on top as directed.

If you want a more substantial meal, add a side of steamed greens or other vegetables. Bring the pots to the table while the tops are still warm and browned.

Recipe notes & tips

• Drain and dry the pasta thoroughly after its ice bath before assembling.
• Whisk the milk in gradually to help the béchamel stay smooth.
• Keep the sauce over low heat while it thickens, stirring as directed.
• Grease all four mini Dutch ovens before adding the layers.
• Use the final 5 minutes without lids to brown the tops, watching closely if using the grill.
• Roast the reserved squash half-moons on a separate tray while the lasagnas bake.

Variations

• Use another squash: replace honeynut squash with a similar firm winter squash, cut to the same thickness.
• Change the cheese: use another good-melting cheese in place of provolone.
• Add greens: layer cooked, well-drained greens between the pasta and squash.
• Add herbs: use a little chopped sage in the béchamel for a different herbal note.
• Make one larger dish: assemble the same layers in a single ovenproof dish and check that the centre is hot before serving.

Common mistakes to avoid

• Adding milk too quickly: whisk it in gradually to help prevent lumps.
• Skipping the pasta ice bath: cool the cooked circles promptly, then drain and dry them before layering.
• Cutting squash unevenly: aim for 6 mm slices so the pieces cook at a similar rate.
• Leaving the lids on throughout: remove them for the final 5 minutes so the tops can brown.
• Using too much heat for the sauce: keep it low and stir until it thickens.
• Forgetting to grease the pots: grease all four before assembling to help with serving.

How to store

Refrigerate leftovers in covered containers and use within 3 days. Reheat in an ovenproof dish or pot until piping hot throughout; add a splash of milk if the béchamel has thickened in storage.

Frequently asked questions