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I loved it was time consuming, (a glass of wine while cooking). I usually don`t follow a recipe step for step but this didn`t need any changed. Terrific.yum
This is a great recipe, and as advertised, worth the time it takes to prepare! I used 1.5 lbs both delicata, and butternut squashes. I also substituted kale for the swiss chard - I deveined the leaves, chopped up the stems, and sauteed them with the onion. I also used just a pinch of salt on both the squash, and greens. Thanks for sharing a winner.
Delicious and unusual. I, too, used frozen thawed spinach, squeezed dry, sauteed with some onion and garlic. I used a mushroom sage olive oil. Four stars only because it takes so long to make (and I had used some frozen pureed butternut squash already made) and I think it could use something to make it zing - a little grated fresh ginger? more garlic (chopped, fresh)? the smoky taste of some chipotle pepper or maybe some bacon? I served to a church youth group, though, and none of them thought it was missing anything!
This is a different way to serve butternut squash and very tasty. I used up the last of my carnival squash--similar to butternut/acorn--and spinach to make this. Next time I may add some mushrooms, but this is so good I hate to play around with it too much! Thank you, Julesong.
This was good. I used frozen spinach because that's what I had on hand. We enjoyed it for a change.
I love butternut squash and am happy to find a recipe that incorporates it into a main dish! Although this was very time consuming, it was worth it. I made a few changes: the swiss chard at my grocery store looked a bit limp so I used fresh baby spinach and cooked it down instead. I also sliced my squash lengthwise in half and roasted it until it was fork tender at 400 degrees, and then pureed it. This is definitely a make again. However in the future I would add salt to taste to the squash puree, and use frozen spinach with the execess moisture squeezed out. I would fry the onion in olive oil and butter and fold it into the puree. This was so filling and tasty, thank you for sharing!
If you like the taste of butternut squash (a LOT), then this is probably great. I'd never had it before, but evidently I don't like it. The flavor made me think of baby food. The fact that this recipe takes a long time to put together didn't raise my opinion of it. The white sauce was good, but I literally had to scrape off any portion of the lasagna containing the squash in order to force it down.
that tasted so nice, we all loved it ,thank you. couldn't find the swiss chard though, I used spinach instade
So tasty! I actually quatered this recipe and it still turned out fine. I'd never had a lasagna made from squash before, and I'll definately be using it again. I didn't measure the herbs and spices and so probably used a lot more than the recipe asks for. I really loved the nutmeg flavour. I didn't have any green onions so I added a leek in with the swiss chard layer.
What a wonderful recipe!! I had seen something like this on a TV cooking show years ago and thought that it was a lovely veggie option for a Holiday dinner...it was delightful to find it here on Zaar :) I did it pretty much as stated in the fabulous instructions...perhaps only slightly flavoring my squash a bit differently while roasting it and adding a few spices into my white sauce as well...the results are OUT OF THIS WORLD GOOD!!! :) - so rich, buttery and creamy...most definitely one of the best things I have ever eaten (let alone made !!!!!) I took me quite a while to make it (I might be extra slow in the kitchen :) )...but it was a relaxing, non-stressful assembly of ingredients and well worth some effort!! A HUGE hit as part of our prep for Thanksgiving Holiday menu and bound to become a tradition...but now I won't be saving this just for that special Holiday being I found it here and am familiar with what's involved...THANKS SO MUCH Julesong :)