The butternut squash were one of the last things to come out of the garden this year (not including some herbs and odd bits of lettuce which are still clinging to life, and have yet to succumb to the frost). They spent all summer growing and then kept in the cold room in the basement for quite a while after we picked them. Sometime last month I used them to make a delicious butternut squash-spinach-rosemary-etc. lasagna.
The first step was to peel the squash (about 3.5 lbs) and then slice it thinly. Then roast the squash with chopped fresh sage, a sprinkle of cinnamon, salt & pepper and olive oil until soft.
While the squash is cooking, sautee an sliced onion in olive oil with a few minced garlic cloves, and add to this 300g of chopped frozen spinach (or fresh equivalent). In a seperate pan, start making a sauce. Sautee a few twigs of chopped rosemary and cloves of minced garlic in butter. Sprinkle with enough flour to absorb all the moisture, and then mix in as much milk as you like, and simmer until thick. Then mix in some parmesan cheese.
Once everything has cooked, it is time to assemble. Start with a layer of the squash on the bottom of a greased container, followed by a layer of the sauce. Then cover with lasagne noodles, the spinach mixture, and a layer of grated mozzarella cheese. Repeat the layers until you have run out of ingredients or pan space, and then sprinkle some more parmesan cheese on top. Bake in the oven until everything has melted and the noodles have cooked through (at least 30 min or more at 350′).