Olivia’s Kitchen: Roasted Butternut Squash and Sage Lasagna


I have no memory of where I got this recipe in the first place but I scribbled it on a piece of Japanese stationary at least 12 years ago and have tweaked it over the years to work perfectly for sweet shortcakes. Every time I look at that greasy beat up piece of paper I think “I gotta write that down somewhere where it can’t get lost”. So, now I am…



Roasted Butternut Squash and Sage Lasagna
Toss 3 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces with a coating of olive oil and spread in single layer on a baking sheet.  Salt and pepper the squash and then roast at 400 degree oven until soft and golden.
Mash the cooked squash with a half cup of water and some freshly grated nutmeg
Mix 1 pound whole-milk ricotta cheese with 1 cup heavy cream, 2 large eggs and salt and pepper.
Using no boil lasagna sheets layer the squash mixture and ricotta in a baking dish.  The last layer should be a dry sheet of pasta.  Drizzle another 1/2 cup of heavy cream.  Place leaves of fresh sage on top of the cream and then sprinkle 1/2 pound of grated Parmesan over in an even layer
Bake in a 400 degree oven for 30-40 minutes or until bubbling and golden brown on top.


About Author

Olivia Williamson I graduated from the French Culinary Institute while still in my teens and have been working in some aspect of the food service industry ever since. After moving to Park Slope 12 years ago and starting a family I formed my meal delivery business, Olivia Cooks For You. Since that time the business has grown into also an event catering service for everything from small dinner parties, to weddings and large corporate events. Despite food being my business, it’s still my passion and joy and I jump at any opportunity to cook for my friends and family.

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