Chef Walter’s Flavors + Knowledge: Lasagna With Butternut Squash
Wednesday, October 11, 2017
The time of autumn is particularly exciting especially if you live in New England. The season brings along the search for fresh mushrooms, and this recipe combines both ingredients in an unusual way but very satisfying. Use white domestic mushrooms, cremini or shiitake, wiped with a damp cloth to remove excess dirt. Do not wash them.
1/4 cup (1/2 stick) unsalted butter
2 1/2 cups minced onions
1/2 pound cremini (baby bella) mushrooms, thinly sliced (about 3 cups)
2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-dice (about 5 1/2 cups)
1- 14-ounce vegetable broth, in can or make your own
4 tablespoons chopped fresh thyme, divided
4 tablespoons sliced fresh sage, divided
2-15-ounce containers whole-milk ricotta cheese
4 cups grated mozzarella cheese, divided
2 cups grated Parmesan cheese, divided
1 cup sundry tomatoes, julienne
4 large eggs
1 - 9-ounce package no-boil lasagna noodles
Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Adjust flavors with salt and pepper. Transfer mushroom mixture to bowl; set aside.
Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet.
Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Adjust flavors with salt and pepper to taste.
Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, sundry tomatoes and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.
Brush 13 x 9 x 2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 1-3/4 cups ricotta mixture over noodles. Arrange 1+1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.
Preheat oven to 350°F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. (The lasagna can be assembled one day ahead and refrigerated.)
Info on butternut squash
Butternut squash is a type of edible plant with slightly sweet, bright orange flesh and an inedible, thick and tan skin. Native to Mexico and the surrounding areas, the flesh of the squash can be used in many dishes, and is a good source of vitamins. A popular winter squash, butternut squash can last as long as three months if kept in a cool place.
The labels "summer squash" and "winter squash" have very little bearing on their availability and usage today. Both classifications of squash are generally available in markets year round. A summer squash is a squash with a thin skin that will perish within a few days to a week, such as zucchini. Butternut squash is classified as a winter squash because it has a very thick skin and therefore, a long shelf life.
Butternut squash is grown on a vine and is best harvested when the fruit is fully mature. Complete maturation usually takes at least three months.
When the squash is ready for picking, it will be between 8 and 12 inches long (20.3 and 30.5 cm) and weigh between 2 and 3 pounds (0.97 and 1.36 kg). When the fruit is fully mature, it has a nutty, sweet taste.
Related Slideshow: 25 Things in Worcester You Have to Eat Before You Die
Address: 141 Highland Street
WooBerry is locally owned and is the home to 19 delicious flavors of frozen yogurt. This place is the epitome of everything that is right in this world - delicious and low in calories.
WooBerry is one of the few actual places on this list where you can't go wrong with anything you get. Don't forget about the literally millions of toppings to choose from (not literally).
Ravioli Roma Burger
Where: Brew City
Address: 104 Shrewsbury Street
One of many Shrewsbury Street restuarants on this list, Brew City is known for its great burgers. In our opinion, there's none better than the Ravioli Roma.
The Raviola Roma is a black angus burger with a giant five-cheese filled fried ravioli topped with marinara sauce and provolone cheese.
In a nutshell, it's a lot of great cheese.
Photo Credit: Thao L. - Yelp
Roast Beef Sandwich
Where: New England Roast Beef
Address: 33 Park Avenue, Worcester
The best roast beef sandwich in Worcester is, of course, found at New England Roast Beef (It should be though, right?).
The "Super Beef" comes loaded with roast beef and on an onion roll.
The beer battered fries and onion rings are nice addition to the sandwich.
Where: Smokestack Urban BBQ
Address: 139 Green Street
When Smokestack opened up, the fried pickles were like an exotic fruit in this city. And let's be honest, that really hasn't changed.
If you think of fried pickles, you think think of Smokestack. And we always think of fried pickles.
Salty and delicious with a special sauce (We tried to make our own at home, it wasn't the same), fried pickles are an absolute must.
Where: Dragon Dynasty
Address: 104 Highland Street
Like WooBerry (also on Highland Street, weird) we suggest everything on the Dragon Dynasty menu.
Unless you're allergic to something on the menu, you can't go wrong.
Recommendations: Szechuan Chicken, and Kung Pao Shrimp.
Do your family a favor, pick-up some Chinese food at Dragon Dynasty tonight and let's go crazy and grab some Fro-Yo down the street at WooBerry.
GoLocalWorcester = Your Saturday Night solved.
Image: Amber S. - Yelp
Where: Boston Donuts
Address: 338 Park Avenue
If this were a list of the 25 best things to drink in Worcester before you die, Boston Donuts coffee would be at the top of the list.
But we're talking donuts here. With 40 flavors of donuts made fresh daily, Boston Donuts is above and beyond the best place to get your donut fix in the Woo.
Recommendations: Jelly Sticks, Reese's
Where: The Sole Proprieter
Address: 118 Highland Street
Nothing like following up donuts with some fresh lobster. But that's what we're doing.
The freshest seafood in arguably the best restuarant in the city, the Sole's lobster is the best lobster you can find in Worcester County. Maybe even in the whole state of Massachusetts.
Splurge for the New England Lobster Bake. You can't go wrong.
Address: 49 Suffolk Street
Vincent's Meatball Sandwich is the stuff of legend. It's just about the only thing Vincent's serves, but when you try one, you won't want anything else.
There's no website, but here are the hours in case you have a hankering.
Monday-Saturday 11:30 a.m.- 2 a.m., Sunday 1:00 p.m. - 2 a.m.
Where: Regatta Deli
Address: 28 Lake Avenue
This sandwich is absolutely loaded with meat on delicous Italian bread.
It's enormous and it's only $5.00.
Genoa Salami, Imported Ham, Provolone Cheese, lettuce, tomato, onion and Regatta's dressing on their famous half loaf Italian bread.
A member of GoLocal's 10 Things You Must Do in Worcester Before You Die, we wrote, "A Worcester classic. If you plan on catching the Regatta Races this summer on Lake Quinsigamond, plan on working up an appetite. Lucky for you, right across the street is the Regatta Deli where they serve their famous Regatta Italian grinders."
Where: Baba Sushi
Address: 309 Park Ave, Worcester
The highly acclaimed Baba Restaurant & Sushi Bar has been winning awards for over seven years.
And rightfully so.
Ask anyone in Worcester where you can find the best sushi, and again and again, the answer is always "Baba."
If great Sushi isn’t enough to bring you in for a taste, perhaps you’ll be interested in the weekly Sushi making classes Baba offers every Sunday.
Where: Parkway Diner
Address: 148 Shrewsbury Street
Parkway's meatballs are what make their sandwiches and entrees perfect. They're homemade and it has been the same recipe for many years now.
The best part? You can get a meatball sandwich for breakfast if you want. Or a meatball omelette.
Where: The Wonder Bar
Address: 121 Shrewsbury Street
One of GoLocalWorcester's 15 to Watch in 2015, the Wonder Bar re-opened this summer under new ownership and successfully fulfilled the promise that they would keep the same pizza recipe.
The Prizio family now runs the 85-year-old Worcester staple and continue to serve the best pizza in a city filled with great pizza.
New York Sirloin
Where: 111 Chop House
Address: 111 Shrewsbury Street
The 111's famouse Prime New York sirloin is comes in 8 oz, 14 oz and 20 oz (that's the big boy).
You won't find a better piece of meat in the city. Like the Sole (same owners) with seafood, the Chop House rivals any steak house in the state.
Image: Kevin S. - Yelp
Where: Ho Toy Luau Restaurant
Address: 401 Park Avenue
This place may not look like an exceptional restuarant from the outside because it's a throwback to a better time (probably the 1970s).
They have the single greatest egg roll in the entire city.
As one of our writers put it, "It's unique. It's golden crusted. It's delicious."
The Ivory Tusk
Where: Flying Rhino
Address: 278 Shrewsbury Street
Served on toasted Italian bread, the Ivory Tusk is Flying Rhino's most famous sandwich. It's chicken cheese steak loaded with caramelized onions and American cheese.
Be ready to bring an appetite because the Tusk is filling...in a good way.
Where: Mezcal Cantina
Address: 30 Major Taylor Blvd
Mezcal's fresh guac is made to order and this stuff could put on a fake mustache and pose as a full meal. We recommend getting the flight - three different styles of guac with endless chips.
- HOUSE avocado, onion, tomato, lime, cilantro, jalapeño
- CRUNCHY toasted pepitas, smoked almonds, diced jicama, fried corn nuts
- MEDITERRANEAN sun-dried tomato, kalamata olive, feta, fresh herb, garlic olive oil
- THAI ROOSTER dried pineapple, toasted coconut, black beans, fiery Sriracha sauce
- TROPICAL papaya, mango, roasted cashews
- BREAKFAST BURNER bacon, hard cooked egg, bleu cheese, red hot sauce
- BUFFALO CHICKEN grilled chicken, hot sauce, blue cheese, celery and carrot
Where: Sol of Mexico
Address: 538 Pleasant Street
Worcester Fire Fighter John Tangney calls this place "The best kept secret in Worcester."
Great, now everyone knows about it.
Sol of Mexico may seem small on the outside, but once you get in you'll be thoroughly impressed by its extensive menu of authentic Mexican cuisine. It includes many chicken, seafood, beef and veggie plates with all the trimmings and all the styles one should expect. Also try their special Mexican Hot Chocolate and Churros special during the winter months as well as fruit smoothies.
Spinach Artichoke Dip
Where: Funky Murphy's
Address: 305 Shrewsbury Street
There's plenty of great spinach and artichoke dips in this city (see: The Boynton), but Funky's does something that very few places do - warm pita bread chips.
The dip is fresh and homemade and we are guaranteeing you will like it (not responsible if you don't).
Lobster Corn Chowder
Where: Bushel N Peck
Address: 643 Chandler Street
The fall is coming, and that means the cool weather, too. However, you can still warm up and enjoy some lobster in the coming months.
"Our original recipe Lobster Corn Chowder has won the competition for best chowder in Blackstone Valley two years running. We serve it at all three of our locations every Friday."- Michael Ashley, Chef/Manager
Where: Gibby's Dairy Farm
Address: 50 Sunderland Road
There's no better place in Central Massachusetts to get your ice cream fix than Gibby's in Worcester.
With more than 60 flavors of ice cream, you can't go wrong.
Indulge in several more scoops of the areas best ice cream before summer comes to a close.
Image: Thao L./Yelp
French Onion Soup
Where: O'Connor's Restaurant
Address: 1160 West Boylston Street
There's plenty to like at O'Connor's and we could've easily put Potato Pizza on this list. However, O'Connor's does something better than everyone else - French Onion Soup.
Much like with the Lobster chowder above, O'Connor's French Onion soup will be a sure-fire hit this fall.
And it's loaded with cheese on top. Which, of course, we love.
- Chef Walter’s Flavors + Knowledge: Baked Lamb Strudel
- Chef Walter’s Flavors & Knowledge: Tuna & Potato Gratin
- Chef Walter’s Flavors + Knowledge: Saffron Barley With Chicken & Shellfish
- Chef Walter’s Flavors + Knowledge: Lamb Chops Orange Marmalade
- Chef Walter’s Flavors & Knowledge: Sturgeon and Shrimp Roll
- Chef Walter’s Flavors + Knowledge: Frisee With Walnuts, Apples, Grapes, & Blue Cheese
- Chef Walter’s Flavors + Knowledge: Sole & Salmon in Pastry Roll
- Chef Walter’s Flavors + Knowledge: Gelato With Cognac and Apples
- Chef Walter’s Flavors + Knowledge: Eggplant Marinated in Olive Oil
- Chef Walter’s Flavors + Knowledge: Heirloom Tomatoes With Burrata
- Chef Walter’s Flavors + Knowledge: Swordfish Roll-Ups
- Chef Walter’s Flavors + Knowledge: Grilled Flank Steak
- Chef Walter’s Flavors + Knowledge: Turbot Fillet With Cannellini Beans
- Chef Walter’s Flavors + Knowledge: Spicy Ricotta Over Friselle
- Chef Walter’s Flavors + Knowledge: Sturgeon With Caponata
- Chef Walter’s Flavors + Knowledge: Vegetable Cheese Baskets
- Chef Walter’s Flavors + Knowledge: Artichokes in Crisp Shells
- Chef Walter’s Flavors + Knowledge: Endive Quiche
- Chef Walter’s Flavors + Knowledge: Duck Breast Salad
- Chef Walter’s Flavors + Knowledge: Peppery Mussel Stew
- Chef Walter’s Flavors & Knowledge: Roast Beef & Eggplant Roll
- Chef Walter’s Flavors + Knowledge: Lobster & Roasted Pepper Salad
- Chef Walter’s Flavors + Knowledge: Summer Salad With Speck
- Chef Walter’s Flavors + Knowledge: Grilled Peaches and Apricots
- Chef Walter’s Flavors + Knowledge: Tuscan Rabbit Stew