Chef Sascha Wolhandler is back with recipes that will inspire you to get creative with squash, just in time for Thanksgiving.
Here are some of the recipes she shared with Tom Hall:
SASCHA'S CURRIED GINGER SQUASH SOUP
2 inch piece of ginger peeled and diced
21/2 lbs of butternut squash peeled, seeded and chunks
1 Onion Diced
4 Tbs. olive oil
1 Tbs Coriander
1Tbs Curry Powder
1 Tbs brown sugar
Pinch of Cayenne Salt and Pepper
6 Cups Chicken Stock
CrèmeFraiche with Squeeze of Lime for Garnish
Procedure:
Pre heat oven to 375
Toss the butternut squash with 2 tbs. oil salt and pepper and roast 1/2 hour in 375 oven until soft ( check at 20 minutes)
In soup pot heat 2 tbs of olive oil
Add diced onion, and ginger, let them cook until softened
Add curry, coriander and brown sugar cook for minute or two for aromatics to perfume
Add stock and simmer for 15 minutes
Take soup and puree 1/2 with the squash, then puree other half- adjust seasonings- if desire sweeter add little honey and salt and pepper.
Serve soup with a dollop of crèmefraiche and squeeze of lime.
SASCHA'S SQUASH LASAGNE
1 Tbs olive oil
2 lbs Butternut Squash
1/2 cup water
1/4 cup butter
1/4 cup flour
2 Tbs. of chopped fresh sage
3 1/2 cups of whole milk
Pinch of nutmeg
Pinch of cinnamon
Package of fresh lasagne noodles
1/3 cup parmesan Cheese grated
1/3 cup of shredded mozzarella
1/2 cup of ricotta
salt and pepper
Procedure:
Make Squash Puree
Heat oven to 375 degrees
Take cubed squash, toss with olive oil and salt and pepper
Place on cookie sheet
Roast till soft 35 to 40 minutes or until soft
Add pinch of cinnamon and pinch of nutmeg
Mash squash, add ricotta, salt and pepper to taste
Make Bechemel
Heat butter in saucepan
Add the flour to make a paste
Heat milk in a saucepan with salt pepper, and sage
Mix in the butter flour
Add the parmesan cheese
Sauce should thicken into a white sauce, adjust seasonings
Cook Lasagna noodles per instructions and drain
Assembly:
Lightly butter a 13 by 9 by 2 inch glass baking dish.
Spread some of béchamel on bottom of baking dish
Arrange lasagne noodles over béchamel
Spread the puree over the noddles and some of the béchamel over the puree , then sprinkle with mozzarella,
Repeat the process until all noodles are used top with béchamel and more shredded lasagna
Bake for 1 hour minutes until bubbling hot and cheese melted
Sprinkle fresh sage leaves on top. Let rest for at least 10 minutes before cutting
Spread the squash puree over noodles. Serves 8
