Chestnut Mushroom, Roasted Butternut Squash and Sage Butter Lasagne

My mom makes a wonderful, homely lasagne. The kind that I compare to every other lasagne that I will ever taste. The kind that outshines all other lasagnes because they just doesn’t taste as good as my mom’s and yours. I leave the lasagne making to my momma. I would never dare attempt to create my own traditional lasagne. The thought is absurd. Even my sister, who is moving home soon, often says that she cannot wait for a serving of our mom’s heavenly lasagne. It’s just that wonderful.

I thought that I might get away with making a non-traditional lasagne. A chestnut mushroom, roasted butternut squash and sage butter open lasagne, to be more specific. Having never had lasagne which had been made with homemade pasta dough, I decided to rectify this problem immediately. Considering that I had been on a pasta dough making roll that week, it was an absolute pleasure to make.

The creamy chestnut mushrooms with the sweet, roasted butternut squash and the sage butter, really went down a treat with the fresh egg pasta sheets. The flavours went beautifully together – creamy, earthy mushrooms, sticky, sweet squash and fragrant sage butter. The lasagne sheets themselves were beautifully cooked.

I would make this dish again and again and that is exactly what I plan on doing.

Pasta Dough Ingredients (Serves 2):

  • 200g pasta flour (add 100g for each extra person)
  • 2 large eggs (add 1 egg for each extra person)
  • pinch of salt

Method:

  • Place the flour and salt into a large mixing bowl.
  • Whisk the eggs, and slowly mix into the flour with your hands.
  • Using your hands, continue mixing until the mixture comes together.
  • Shape into a ball and turn out onto a lightly floured work surface.
  • Knead for 8-10 minutes, or until the dough is smooth, silky and has an elastic feel.
  • Wrap in cling film if not immediately using the dough, as it tends to dry out quickly.
  • Roll out a little and pass through your pasta maker per the manufacturers instructions.
  • Cook in salted boiling water for around 3-5 minutes, or until cooked through.

For the squash:

  • 1/2 a small butternut squash, peeled and cut into bite-sized pieces
  • Olive oil
  • Salt and pepper

For the mushrooms:

  • a knob of butter
  • 100g chestnut mushrooms, chopped
  • 1 garlic clove, finely chopped
  • 100ml double cream

For the sage butter:

  • 75g unsalted butter
  • small bunch of sage leaves

Method:

  1. Preheat the oven to 220C/200F/Gas 7. Put the squash on a baking tray, drizzling with olive oil and seasoning with salt and pepper. Roast for approximately 30 minutes, or until soft.
  2. For the mushrooms, melt the butter in a saucepan, add the mushrooms and season with salt and pepper, frying over a medium heat for 4-5 minutes. Add the garlic and fry for 1 minute. Add the double cream and set aside.
  3. For the sage butter, melt the butter in a heavy-based saucepan and cook gently for approximately 2 minutes. Set the melted butter aside.
  4. Roll out the pasta dough as mentioned above.
  5. Cook the lasagne sheets.
  6. Just before serving, tear up most of the sage leaves and add to the cooled butter. Warm the butter gently for 1-2 minutes, also warming the mushroom mixture and the squash.
  7. Stack the pasta, separated by a layer of squash and a layer of mushrooms. Drizzle over the sage butter and garnish the open lasagne with the remaining sage.

Image

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