There has been an abundance of recipes for butternut squash lately. It must be that time of year. Since I had some leftover squash from an earlier recipe, I decided to make one of our favorite dinners: Butternut Squash and Hazelnut Lasagna, from my copy of Best of Gourmet 2002. (For the recipe, please use the link to Epicurious.) I did downsize it by a third since there is only me to eat it at the moment, but it is a great dish for entertaining.
The flavor combination of butternut squash and toasted hazelnuts is delicious, especially layered between lasagna noodles and a bay-infused bechamel sauce. It’s also a great vegetarian meal that is satisfying for everyone.
I’m still working on the meme questions. Being an analytical sort, I’m probably over-thinking everything, but I will post it during the coming week.