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Squash and Broccoli Rabe Lasagna

Squash and Broccoli Rabe Lasagna


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This vegetarian revelation balances the meaty sweetness of butternut squash with bitter broccoli rabe and a creamy sauce. Serve it with a simple salad (click for recipe)

Ingredients

Filling

  • 2 2-lb. butternut squash, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
  • 3 tablespoons olive oil plus more t
  • Kosher salt, freshly ground pepper
  • 2 pounds broccoli rabe (rapini), tough stems removed
  • Crushed red pepper flakes
  • 1 pound fresh mozzarella, coarsely grated
  • 1 pound whole-milk ricotta
  • 1 cup finely grated Parmesan
  • 1 tablespoon finely grated lemon zest
  • 2 teaspoons minced fresh sage
  • 1 teaspoon minced fresh rosemary

Béchamel and Assembly

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup unbleached all-purpose flour
  • 5 cups (or more) half-and-half
  • 1/8 teaspoon (or more) freshly grated nutmeg
  • Kosher salt, freshly ground pepper
  • 3/4 cup finely grated Parmesan

Recipe Preparation

Filling

  • Preheat oven to 400°. Place squash and 3 tablespoons oil in a large bowl; season generously with salt and pepper and toss to evenly coat squash. Transfer to 2 rimmed baking sheets, spreading out in a single layer, overlapping slightly. Roast until tender but not mushy, about 15 minutes. Let cool.

  • Quickly blanch broccoli rabe in a large pot of boiling salted water just until it wilts, 1–2 minutes. Drain; briefly cool under running water. Squeeze out excess water; coarsely chop and transfer to a large bowl. Season with salt, pepper, and red pepper flakes; drizzle with oil and toss to coat.

  • Mix mozzarella and next 5 ingredients in a large bowl; season with salt and pepper. DO AHEAD Squash, broccoli rabe, and cheese mixture can be made 1 day ahead. Cover separately and chill.

Béchamel and Assembly

  • Melt butter in a large heavy saucepan over medium heat. Add flour; stir until slightly thickened (do not allow mixture to turn brown), 2–3 minutes. Increase heat slightly; slowly whisk in 5 cups half-and-half, 1/2-cupful at a time, allowing béchamel to thicken between additions (adding half-and-half gradually will help to prevent lumps from forming). Add 1/8 teaspoon nutmeg and bay leaf.

  • Reduce heat to low and cook, thinning with more half-and-half if too thick, until sauce is a milk shake–like consistency, about 10 minutes longer. Season to taste with salt and pepper. Strain through a fine-mesh sieve into a medium metal bowl. Set bowl over a large saucepan of gently simmering water. Cover and keep warm.

  • Cook lasagna noodles in a pot of well-salted boiling water until still quite al dente, 8–9 minutes. Transfer immediately to a large bowl of ice water to cool. Drain; spread out noodles on a kitchen towel or baking sheets lined with parchment paper, placing a kitchen towel or parchment between layers.

  • Ladle about 1/4 cup béchamel into a 13x9x2-inch baking dish; spread evenly over bottom. Line dish with a single layer of noodles, cutting as needed to fit (use large scraps in subsequent layers). Layer 1/3 of squash over. Scatter 1/3 of broccoli rabe over. Dollop 1/3 of ricotta mixture randomly over greens. Drizzle 1/2 cup béchamel evenly over ricotta mixture. Repeat process 2 more times for a Total of 3 layers, finishing with a layer of noodles. Spread remaining béchamel over; top with Parmesan. DO AHEAD Lasagna can be assembled 1 day ahead. Cover and chill. Return to room temperature before continuing.

  • Preheat oven to 375°. Bake lasagna uncovered until bubbly and starting to brown, about 45 minutes. Turn oven to broil. Cook until browned and golden, 4–7 minutes. Let rest for 20–30 minutes before serving.

Nutritional Content

1 serving contains: Calories (kcal) 740 Fat (g) 40 Saturated Fat (g) 23 Cholesterol (mg) 120 Carbohydrates (g) 63 Dietary Fiber (g) 5 Total Sugars (g) 7 Protein (g) 34 Sodium (mg) 710Reviews SectionThis is the blandest lasagna I have ever eaten. So sad. My cheap side will not let me throw it out.

Headlines

2 2-lb. butternut squash, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices

3 tablespoons olive oil plus more t

Kosher salt, freshly ground pepper

2 pounds broccoli rabe (rapini), tough stems removed

Crushed red pepper flakes

1 pound fresh mozzarella, coarsely grated

1 pound whole-milk ricotta

1 cup finely grated Parmesan

1 tablespoon finely grated lemon zest

2 teaspoons minced fresh sage

1 teaspoon minced fresh rosemary

1/4 cup (1/2 stick) unsalted butter

1/4 cup unbleached all-purpose flour

5 cups (or more) half-and-half

1/8 teaspoon (or more) freshly grated nutmeg

Kosher salt, freshly ground pepper

3/4 cup finely grated Parmesan

Preheat oven to 400°. Place squash and 3 tablespoons oil in a large bowl season generously with salt and pepper and toss to evenly coat squash. Transfer to 2 rimmed baking sheets, spreading out in a single layer, overlapping slightly. Roast until tender but not mushy, about 15 minutes. Let cool.

Quickly blanch broccoli rabe in a large pot of boiling salted water just until it wilts, 1–2 minutes. Drain briefly cool under running water. Squeeze out excess water coarsely chop and transfer to a large bowl. Season with salt, pepper, and red pepper flakes drizzle with oil and toss to coat.

Mix mozzarella and next 5 ingredients in a large bowl season with salt and pepper. DO AHEAD Squash, broccoli rabe, and cheese mixture can be made 1 day ahead. Cover separately and chill.

Melt butter in a large heavy saucepan over medium heat. Add flour stir until slightly thickened (do not allow mixture to turn brown), 2–3 minutes. Increase heat slightly slowly whisk in 5 cups half-and-half, 1/2-cupful at a time, allowing béchamel to thicken between additions (adding half-and-half gradually will help to prevent lumps from forming). Add 1/8 teaspoon nutmeg and bay leaf.

Reduce heat to low and cook, thinning with more half-and-half if too thick, until sauce is a milk shake–like consistency, about 10 minutes longer. Season to taste with salt and pepper. Strain through a fine-mesh sieve into a medium metal bowl. Set bowl over a large saucepan of gently simmering water. Cover and keep warm.

Cook lasagna noodles in a pot of well-salted boiling water until still quite al dente, 8–9 minutes. Transfer immediately to a large bowl of ice water to cool. Drain spread out noodles on a kitchen towel or baking sheets lined with parchment paper, placing a kitchen towel or parchment between layers.

Ladle about 1/4 cup béchamel into a 13x9x2-inch baking dish spread evenly over bottom. Line dish with a single layer of noodles, cutting as needed to fit (use large scraps in subsequent layers). Layer 1/3 of squash over. Scatter 1/3 of broccoli rabe over. Dollop 1/3 of ricotta mixture randomly over greens. Drizzle 1/2 cup béchamel evenly over ricotta mixture. Repeat process 2 more times for a Total of 3 layers, finishing with a layer of noodles. Spread remaining béchamel over top with Parmesan. DO AHEAD Lasagna can be assembled 1 day ahead. Cover and chill. Return to room temperature before continuing.

Preheat oven to 375°. Bake lasagna uncovered until bubbly and starting to brown, about 45 minutes. Turn oven to broil. Cook until browned and golden, 4–7 minutes. Let rest for 20–30 minutes before serving.


Five Broccoli Recipes That Your Kids Will Approve

Broccoli contains vitamin A, beta-carotene, phosphorous, and other vital nutrients like vitamins C and E. Despite all the health benefits, broccoli is much hated by the kids and parents often rely upon the “eat-this-or-you-won’t-get-that” tactic, which never really seems to work. Here are five yummy broccoli recipes that will certainly change your kids’ minds about the vegetable.

Mac and Cheese with Broccoli

You first need to melt butter in a large saucepan over medium heat. Next, you need to add flour and stir it constantly to cook for 2 minutes. Gradually mix in the cream and reduce the heat and simmer for 10 minutes. Add cheese and stir until the sauce is smooth. Season it with salt, and pepper. After this, add broccoli and pasta to the sauce and mix well. Garnish with chives and your Mac and Cheese with broccoli is ready.

Squash and Broccoli Rabe Lasagna

This vegetarian dish balances the sweetness of butternut squash with bitter broccoli rabe and a creamy sauce. First, cook lasagna noodles in a pot of well-salted boiling water. Layer 1/3 of squash 1/3 of broccoli rabe over the noodles. Preheat oven to 375° to bake the lasagna until bubbling and starting to brown in about 45 minutes. Turn the oven to broil and cook for 4-6 minutes and let it rest for 20 to 30 minutes before serving.

Cheesy Broccoli Bites

For making cheesy broccoli bites, you need to steam the vegetable until tender. After this, add bread crumbs, egg, cheese, broccoli, and salt to a mixer and blend it well to mince it finely. Make small balls out of the mixture and fry them until they are crispy. Serve it hot to your kids.

Broccoli and Cauliflower Saute

Heat some oil in medium flame and add garlic to it, stir it for a few seconds. Add cauliflower and broccoli to the oil and cook it for 2 minutes, occasionally stirring the mix. After this, add water, broth, pepper, and salt. Cover and cook on low heat until the vegetables get tender.

Vegan Cream of Broccoli Soup

The first step involves the removal of the tough lower stalk of each broccoli, peel the stalk and finely chop it. Heat a pot and add onion and sweat it until it gets translucent and soft. Add potato and stock and heat it until the potatoes are tender. Stir in chopped florets and simmer for 10 minutes, until the potato and broccoli are tender. Season the soup with pepper and salt and serve it to your kids with hot crusty bread.

Very few kids enjoy broccoli, but if cooked well, they will grow fond of it.


Butternut Squash and Broccoli Rabe Lasagna + Sausage

I have always wanted to make a butternut squash lasagna but lets be real all lasagnas are time consuming to make. That steered me away from trying this recipe for awhile but Monday I had some time so I got down to cooking during nap time.

Let me start by saying this is supposed to be a vegetarian lasagna. But you see my man doesn’t like vegetarian meals. Thinks its weird for no meat to be involved in a dinner, so I added in some Italian Sausage to keep him happy. It turned out to be a genius idea. I am officially adding sausage to the ingredient list because it worked magically with the sweetness of the butternut squash and bitterness of the broccoli rabe. It provided the perfect slightly spicy accent to the lasagna along with great texture.

The recipe is for one large lasagna (serves 10-12) so if you are entertaining definitely make the large one but I made it into two smaller lasagnas easily. I saved one for us and took one to my friend who just had the sweetest baby boy. You could easily freeze the other one as well. The smaller dish lasts forever we are eating it again tonight for the third night in a row.

I really, really enjoyed this lasagna it was a fun spin on a classic dish. Takes a little time to whip together but totally worth the effort!

**A few notes on changes I made to the recipe:

. Instead of slicing the butternut squash into strips I bought the pre-cut chunks. I roasted them and then mashed them up to thick consistency. Then I spread that over the noodles. I also used fresh mozzarella (the ball kind) to slice and put over the top before baking. I added in the pre-ground Mild Italian Sausage (brown it first) and layered it on top of the broccoli rabe layer. By pure accident I bought the no-cook lasagna noodles, I had never used them before and it freaked me out but Sterling was asleep so I had no choice but to proceed with them and they worked great. Saved one big step of boiling the noodles and I thought they tasted the same**

INGREDIENTS

•2 2-lb. butternut squash, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices

•3 tablespoons olive oil plus more

•Kosher salt, freshly ground pepper

•2 pounds broccoli rabe (rapini), tough stems removed

•Crushed red pepper flakes

•1 pound fresh mozzarella, coarsely grated

•1 pound whole-milk ricotta

•1 cup finely grated Parmesan

•1 tablespoon finely grated lemon zest

•2 teaspoons minced fresh sage

•1 teaspoon minced fresh rosemary

•1/4 cup (1/2 stick) unsalted butter

•1/4 cup unbleached all-purpose flour

•5 cups (or more) half-and-half

•1/8 teaspoon (or more) freshly grated nutmeg

•Kosher salt, freshly ground pepper

•3/4 cup finely grated Parmesan

•Preheat oven to 400°. Place squash and 3 tablespoons oil in a large bowl season generously with salt and pepper and toss to evenly coat squash. Transfer to 2 rimmed baking sheets, spreading out in a single layer, overlapping slightly. Roast until tender but not mushy, about 15 minutes. Let cool.

•Quickly blanch broccoli rabe in a large pot of boiling salted water just until it wilts, 1–2 minutes. Drain briefly cool under running water. Squeeze out excess water coarsely chop and transfer to a large bowl. Season with salt, pepper, and red pepper flakes drizzle with oil and toss to coat.

•Mix mozzarella and next 5 ingredients in a large bowl season with salt and pepper. DO AHEAD Squash, broccoli rabe, and cheese mixture can be made 1 day ahead. Cover separately and chill.

Béchamel and Assembly

•Melt butter in a large heavy saucepan over medium heat. Add flour stir until slightly thickened (do not allow mixture to turn brown), 2–3 minutes. Increase heat slightly slowly whisk in 5 cups half-and-half, 1/2-cupful at a time, allowing béchamel to thicken between additions (adding half-and-half gradually will help to prevent lumps from forming). Add 1/8 teaspoon nutmeg and bay leaf.

•Reduce heat to low and cook, thinning with more half-and-half if too thick, until sauce is a milk shake–like consistency, about 10 minutes longer. Season to taste with salt and pepper. Strain through a fine-mesh sieve into a medium metal bowl. Set bowl over a large saucepan of gently simmering water. Cover and keep warm.

•Cook lasagna noodles in a pot of well-salted boiling water until still quite al dente, 8–9 minutes. Transfer immediately to a large bowl of ice water to cool. Drain spread out noodles on a kitchen towel or baking sheets lined with parchment paper, placing a kitchen towel or parchment between layers.

•Ladle about 1/4 cup béchamel into a 13x9x2-inch baking dish spread evenly over bottom. Line dish with a single layer of noodles, cutting as needed to fit (use large scraps in subsequent layers). Layer 1/3 of squash over. Scatter 1/3 of broccoli rabe over. Dollop 1/3 of ricotta mixture randomly over greens. Drizzle 1/2 cup béchamel evenly over ricotta mixture. Repeat process 2 more times for a Total of 3 layers, finishing with a layer of noodles. Spread remaining béchamel over top with Parmesan. DO AHEAD Lasagna can be assembled 1 day ahead. Cover and chill. Return to room temperature before continuing.

•Preheat oven to 375°. Bake lasagna uncovered until bubbly and starting to brown, about 45 minutes. Turn oven to broil. Cook until browned and golden, 4–7 minutes. Let rest for 20–30 minutes before serving


Squash and Broccoli Rabe Lasagna - Recipes

As I was sitting here thinking that I guarantee you’ll love this recipe, this guy came to mind.

And I think I am really dating myself, because evidently that expression means something different to younger peeps. As in, dating=going out with.

I hosted my book group’s monthly dinner the other night and knew exactly the recipe I wanted to make.

A beautiful Squash And Broccoli Rabe Lasagna that is as fabulous to eat as it is to look at. Pasta layered with sweet roasted squash, greens, mounds of sage and rosemary flecked cheeses all coated in a creamy béchamel sauce is a crowd pleaser for sure. (A little side note: Rosemary is the namesake of the narrator in the book we read, so it was perfect that it was an ingredient.)

Of course for the first time in forever, my local grocery store did not have broccoli rabe on the three days prior to the dinner. I kept checking and checking. I had my heart set on making this lasagna though, so I substituted broccoli and kale for the broccoli rabe. Worked like a charm with a similar crunch from the broccoli and a hint of bitterness from the kale.

There are plenty of steps, but much of the lasagna can be done ahead of time and most of the cooking is unattended. It is so worth every minute spent.


Squash And Broccoli Rabe Lasagna

2 (2-lb) butternut squash, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
3 tablespoons olive oil
Kosher salt and freshly ground pepper
2 pounds broccoli rabe (rapini), tough stems removed (Or substitute 1 large broccoli crown, chopped, and 5 oz baby kale)
Cheese Filling (recipe follows)
Béchamel Sauce (recipe follows)
1 pound lasagna noodles
3/4 cup finely grated Parmesan

2. Place squash and oil in a large bowl season with salt and pepper and toss to evenly coat squash. Transfer to 2 rimmed baking sheets and spread out in a single layer. Roast about 15 minutes until tender. Set aside.

Note: To do ahead: Cover and chill up to one day.

3. Blanch broccoli rabe in a large pot of boiling salted water just until it wilts, 1–2 minutes. Drain. Coarsely chop and transfer to a large bowl. (If using the broccoli and kale, microwave together in a large bowl for about 4 minutes until broccoli is crisp tender and kale is wilted.)

Note: To do ahead: Cover and chill up to one day.

4. Cook lasagna noodles in boiling water until quite al dente, 8–9 minutes. Drain and pat dry.

5. Ladle about 1/4 cup béchamel into a 13 x 9 x 2-inch baking dish spread evenly over bottom. Line dish with a single layer of noodles, cutting as needed to fit. Layer 1/3 of squash over. Scatter 1/3 of broccoli rabe over. Dollop 1/3 of ricotta mixture over greens. Drizzle 1/2 cup béchamel over ricotta mixture. Repeat 2 more times for a total of 3 layers, finishing with a layer of noodles.

6. Spread remaining béchamel over the noodles and top with Parmesan.

Note: To do ahead: Lasagna can be assembled 1 day ahead. Cover and chill. Return to room temperature before continuing.

8. Bake lasagna, uncovered, until bubbly and starting to brown, about 45 minutes. Let rest for 20 minutes before serving.

Cheese Filling

1 pound fresh mozzarella, coarsely chopped
1 pound whole-milk ricotta
1 cup finely grated Parmesan
2 teaspoons minced fresh sage
1 teaspoon minced fresh rosemary

1. Mix mozzarella and next 5 ingredients in a large bowl season with salt and pepper.

Note: To do ahead: Cover and chill up to one day.

Béchamel Sauce

1/4 cup unsalted butter
1/4 cup flour
5 cups half-and-half
2 bay leaves
Kosher salt and freshly ground pepper

1. Melt butter in a large heavy saucepan over medium heat. Add flour and stir until slightly thickened, but not browned, 2–3 minutes.

2. Slowly whisk in half-and-half, 1/2-cupful at a time, allowing béchamel to thicken between additions to help prevent lumps from forming. Add bay leaves.

3, Reduce heat to low and cook until sauce is thick enough to easily coat the back of a spoon, about 10 minutes longer. Season to taste with salt and pepper. Cover and keep warm.

Recipes slightly adapted from Bon Appétit
*All ‘Dating Myself’ images are from this site.


Today’s music is an in-house request. My youngest boyo thought some ‘Safe And Sound’ would be a good Saturday song. So this one goes out to my little love who will always be my luck.

“I could lift you up
I could show you what you wanna see
And take you where you wanna be

You could be my luck
Even if the sky is falling down
I know that we’ll be safe and sound”

Check out Capital Cities on the band’s Website, where you can learn of upcoming North American tour dates and buy their music.


Broccoli Rabe Recipes That Will Make You Love This Bitter Green

Broccoli rabe is having a little bit of an identity crisis. This hearty, bitter green (which we sometimes call rapini) is more closely related to turnips than it is to broccoli, although their family resemblance seems totally undeniable. It's always around this time of year that broccoli rabe seems to transition for us from a hearty, stewed winter ingredient, to a bright, fresh, peppery spring ingredient.

We love the broccoli rabe classics -- think orecchiette with sausage and garlic -- but we're also really enjoying adding this spring's abundant broccoli rabe crop to spring pizzas, sandwiches and salads. Since broccoli rabe is a powerhouse in the Vitamin K department, which may play a role in keeping our bones strong and warding off Alzheimer's, we're just going to keep experimenting with how many different ways we can eat it. As if that wasn't enough, the bitter, earthy flavor of rapini pairs perfectly with creamy, salty cheeses -- and we definitely didn't need another excuse to enjoy those.


Ingredients

  • 7 tablespoons olive oil, divided
  • 1/2 teaspoon chili flakes
  • 1 teaspoon herbes de Provence
  • 1 medium eggplant (about 1 pound), sliced into 1/8th to 1/4-inch planks
  • 1 large zucchini (about 3/4 pound), sliced into 1/8th to 1/4-inch planks
  • 1 yellow bell pepper, sliced into thick strips
  • 1/4 large red onion, thinly sliced (about 1/3 cup)
  • 12 cloves garlic, in their jackets
  • Kosher salt and freshly ground black pepper
  • 1/2 batch marinara sauce, or 1 (28-ounce) can store-bought marinara sauce
  • 6 fresh homemade or storebought lasagna sheets, about 4- by 10-inches each (see note)
  • 6 sun dried tomatoes in olive oil, chopped
  • 1/4 cup water
  • 15 leaves of fresh basil
  • 10 leaves of fresh mint
  • 1 teaspoon fresh thyme leaves
  • 5 1/2 ounces fresh mozzarella cheese, thinly sliced
  • 1/3 cup grated Parmesan cheese

How many does one bunch of broccoli rabe serve?

Be aware that broccoli rabe cooks down quite a bit. Just when you think you have bought enough, you finish preparing it and think to yourself, “Where did it all go?”. I find that one bunch really only serves two people. I mean, I could easily eat the whole thing myself, but I usually share!! So, if you are cooking for a family of four, make sure to by two bunches and double the recipe. The good news is that if there happen to be leftovers, broccoli rabe reheats quite nicely. In fact, if I’m having company over and on my game, I make it the day before. It reheats in the microwave well and sometimes I think it even tastes better the next day.


Still searching for what to cook ?

The young leaves of these plants as used in cooking are either the same as or the South European equivalent of turnip tops or turnip greens.

Rapini has many spiked leaves that surround clusters of green buds that resemble small heads of broccoli. Small, edible yellow flowers may be blooming among the buds. The flavor of rapini has been described[by whom?] as nutty, bitter, and pungent. The flavour is also reminiscent of mustard greens. Rapini is a source of vitamins A, C, and K, as well as potassium, calcium, and iron.[2]

The cultivated vegetable probably descends from a wild herb related to the turnip that grew either in China or the Mediterranean region. Rapini is similar in shape to the Chinese Brassica oleracea cultivar called kai-lan. Rapini is now grown throughout the world. Rapini is available all year long, but its peak season is fall to spring.

In Europe, it is widely used in southern Italian cuisine (in particular Basilicata, Apulia, Campania, and Sicily), in Roman cuisine and in northern Portuguese cuisine and in that of Galicia in Spain.

In southern Lazio, Frosinone, Ciociaria, it is usually sauteed with garlic and chili pepper, and served with sausages and fresh baked bread so as to make a sandwich. In the Central Italy regions, rapini sautéed with garlic, chili pepper and guanciale can be a side dish for porchetta, grilled pork ribs, sausages and other pork dishes. In Apulia, its most famous use is in "orecchiette ".

It is best blanched in salted boiling water before sautéeing in olive oil with garlic and chili pepper.


Blueberries & Basil

I made this recipe for the first time when I was staying with friends in Boston last month, and it was both simple and delicious. As such, I made it a second time last weekend, when my parents hosted 40 people at their home for my grandparents’ birthday party (yes, they were born a day apart and thus share their party every year). It’s the perfect meal for anything from an intimate dinner to a large group, as it you can do it ahead of time and its easy to serve, but it still seems a little fancier than a lasagna or boring casserole-type dish.

I found broccoli rabe without incident the first time, but not the second – so when I quadrupled the recipe for the birthday party I used swiss chard instead. Both were great, but Smitten Kitchen suggests regular broccoli or brocolini if you can’t find rabe I would think any hearty green would work as well (next time I might try kale). The only time consuming part of the dish is stemming and chopping the broccoli rabe/chard, everything else is pretty quick and easy.

When I made it the first time, I followed the recipe exactly, except that I only added sausage to half (recipe makes one 9 x 13 casserole, but can easily be split into two 8 x 8s). SK lists proportions for a “light” amount of sauce, and recommends you multiply them by 1.5 for a “heavier” sauced dish. I did that, and did not find it overly saucy at all, so that’s what I list below as I really can’t imagine less sauce would be enough. But I suppose its all personal preference – you can check out her version in the link. I also found the original version to be pretty garlicky, although I don’t love garlic so it could be just me. Regardless, when I made it a second time I roasted the garlic (a whole head, drizzled in olive oil and wrapped in foil, at 400 degrees for about half an hour). I then used the same number of cloves called for (3 per batch), and found the garlic flavor to be much more subtle. Again, just personal preference. My friend Lindsay made this the other night and added minced garlic in with the sausage when she cooked it – same idea.

Finally, when I made four batches for the party, I did four separate casseroles so that I could accommodate as many preferences as possible – three different types of sausage (sweet, spicy, and chicken) and then one vegetarian. When I had the vegetarian version in Boston I really thought it could use something, so this time I roasted a butternut squash. SK suggests mushrooms would be another good alternative – but the squash got rave reviews even from the meat eaters, and seems pretty perfect for this time of year.

Crunchy Baked Pasta with Sausage (or Squash) and Greens, adapted from Smitten Kitchen

Pasta and Assembly
1 lb. campanelle, or any chunky pasta you like
1 bundle broccoli rabe, swiss chard, or green of your choice (the greens will cook down a lot, so what looks like a ton raw ends up being not that much)
1 lb. Italian sausage (sweet or spicy pork or chicken), casings removed (or one butternut squash)
1 cup grated parmesan or pecorino romano cheese
8 ounces fresh mozzarella, cut into small cubes

Béchamel Sauce
3 cups whole milk (I used half whole and half 2% the second time and found it to be a little less rich – in a good way)
6 tablespoons unsalted butter
3/8 cup all-purpose flour
3/4 teaspoon salt
Freshly ground black pepper to taste (I used a lot)
3 cloves garlic, minced – if roasted, I just gave them a rough smash and chop
Small sprinkle of nutmeg

Bring a large pot of salted water to a boil. Cook pasta according to package instructions, add broccoli rabe five minutes before pasta is to be finished (if using chard, wait until two minutes before cooking time is up if using another green, you’ll want it to cook for a lesser time the more delicate it is, or longer the heartier it is – i.e. broccoli would also be five minutes, spinach would be one minute). Drain pasta and greens and set aside in a large bowl.

Brown your sausage in a small amount of olive oil. If you’re making the vegetarian version, peel, seed, and dice a medium-sized butternut squash. You can buy it pre-chopped almost anywhere, but its kind of fun to do it yourself and it really doesn’t take much time. Toss it with salt, pepper, and olive oil, and roast on a well-greased (or parchment-lined) baking sheet at 400 degrees for about half an hour, turning once or twice. If it gets a little crispy, like mine did (as evidenced in the photo above), that’s ok. Either the sausage or the squash can be done ahead of time, and it will make putting the casserole together that much quicker.

To make the béchamel, melt the butter in a large saucepan over medium heat. Once melted, add the flour and stir until smooth, then cook for one minute, stirring constantly. Add a small amount of the milk and whisk until combined. Continue to add milk in very small amounts, whisking the whole time – this is where a plastic, flat-bottomed whisk comes in really handy. Once about half of the milk is added and combined, you can add the other half more quickly. Once all the milk is added and the mixture is smooth, add salt, pepper, garlic, and nutmeg and let simmer for about ten minutes (I always worry that mine won’t thicken properly, and thus turn the burner up for about a minute before I turn it down to simmer – no idea if it helps or not but it makes me feel better – regardless, do that at your own risk). Taste and adjust seasonings as necessary.

Finally, add mozzarella, half the parmesan, sausage (or squash), and béchamel to the bowl with the pasta and greens toss to coat everything with the sauce. Pour the mixture into a 9 x 13 or 3-quart casserole dish, sprinkle the remaining parmesan on top of the pasta, and bake at 400 degrees for 20-30 minutes.


Watch the video: Sheetpan butternut squash and broccoli


Comments:

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  2. Molabar

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  3. Krisoijn

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  4. Kalen

    Please excuse me for interrupting you.

  5. Fionnbarr

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  6. Salkis

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