Oh man guys, this was a good one. I’ve realized that brown butter sage anything is fabulous. And that butternut squash anything is fabulous. So I guess this was a winner before I even started.
I usually let Hubby take leftovers in to work for lunch the next day, but I fought him for this one. I couldn’t get enough. I think I’m going to take the cheesy brown butter sage sauce and bottle it and serve it on everything I eat. And then I’d gain four thousand pounds. But it would be worth it.
I think that sage is coming up on basil and cilantro as one of my top favorite herbs. The smell, the taste…it’s just perfection. And it feels like a soft blanket, which is a little weird, but kind of awesome at the same time.
See the inspiration for this dish here.
- 12 lasagna noodles
- 1 butternut squash
- 2 sweet potatoes, peeled and chopped into large chunks
- 1 T honey
- 16 oz mascarpone cheese
- 3 T butter
- 1 t brown sugar
- 3 green onions, sliced
- 1 T preminced garlic
- 1½ cups parmesan
- ½ cup mozzarella
- 1 t salt
- 1 t pepper
- 2 T sage leaves, chopped
- Peel your sweet potatoes and cut them into chunks. Cut the butternut squash in half, scoop out the seeds and lay it, cut side down, in a Pyrex. Fill the Pyrex with ¼” water. Arrange sweet potatoes around the chunks and roast for 40 minutes at 400 degrees.
- When you only have about 15 minutes left to roast, you can begin with the filling. Put your butter in a skillet and melt it down. Add garlic, green onions and sage and cook for 2-3 minutes. Add brown sugar, salt and pepper and mix in to caramelize.
- Lower temperature and mix in your marscapone and about half of the parmesan cheese. Keep on a very low temperature and stir occasionally while putting together the rest of the dish.
- Pull the potatoes and butternut squash out of the oven. Scoop the inside out of the squash, put it in a bowl with the potatoes and smash them with a fork. Add the honey and stir in completely.
- Spray an 8×8 pan with non-stick and spread just a touch of the cheese mixture with a little bit of water on the bottom to start.
- Layer lasagna noodles on top, followed by the squash, followed by the cheese. Repeat and end with noodles on top.
- Top with the rest of the cheese mixture, parmesan and mozzarella, and an extra few sage leaves to roast up.
- Bake for 45 minutes at 350 degrees.
- Serve hot