My friend Joan from Minneapolis and I agree on many things…two of them are that butternut squash and goat cheese belong together! This delightful variation on the lasagne theme came from her (and her favorite food site, Fine Cooking), just in time for the autumn harvest. And since we have about 20 packs of frozen chevre for our winter dining, I just defrosted one this weekend for the perfect entree!
4 medium cloves garlic, unpeeled
2 sprigs fresh thyme plus 2 tsp. chopped leaves
2 tsp. extra-virgin olive oil + 1 tablespoon for mushroom sauteing
Freshly ground black pepper
6 Tablespoons unsalted butter
2 sprigs fresh sage plus 1 tsp. chopped leaves
1-1/8 oz. (1/4 cup) all-purpose flour
3 cups whole milk
1-1/4 cups crumbled fresh goat cheese (8 oz.)
1 cup finely grated Pecorino Romano (2 oz.)
1/4 tsp. freshly grated nutmeg
1/4 cup coarse dry breadcrumbs or panko
1 recipe Fresh Pasta for Lasagne
Put the squash cut side up on a large, heavy-duty rimmed baking sheet. Put 1 garlic clove and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp. of the oil and then season each with 1/4 tsp. salt and a few grinds of pepper. Roast until the squash is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes. Remove from the oven and let cool completely.
Discard the thyme sprigs. Peel the garlic and put in a large bowl. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth. Season to taste with salt and pepper.
Reduce the oven temperature to 350°F.
Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Cool for at least 10 minutes before serving.
Make Ahead Tips
You can make the roasted squash mixture up to 1 day ahead of assembling the lasagne.
You can assemble the lasagne up to 2 days ahead of baking it. Tightly wrap the baking dish in plastic and refrigerate it. Let the lasagne come to room temperature before baking it.