Butternut Squash Lasagna with Caramelized Onions

Today has been such a pleasant day!

• My friend, Katie, came over for the visit (she's always a big favorite with the kids--and me!), and we took the three kiddos to Trader Joe's for Katie's inaugural visit.  This may or may not have ended with Katie running a grocery cart around the parking lot with Noah and Jane in it.  Fun times!
• Nathan stayed home today because he didn't feel well, but he didn't feel so bad that he couldn't hang out with us or go play baseball in the backyard with Noah, so it turned out to be a great family day.
• The weather was windy and cool and actually felt like fall!  Glory to God!
• My house is clean.  That always makes me feel so good.
• Our whole family is more or less well and healthy, with the exception of Nathan's cold.  That elicits some gratitude after the week we had (that's another post).
• We had butternut squash lasagna and apple crisp for dinner.  Yum.

For the lasagna, I combined a couple of recipes and came up with something that Nathan and I really enjoyed, so I thought I'd post the recipe.  The honey really makes it special, and the caramelized onions are a nice compliment the sweet squash and honey.  The nutmeg just adds a little dimension.  A few notes: I didn't have any fresh or dried sage, but it'd be tasty to add a teaspoon or two.  Also, I used the no-boil lasagna noodles, but I think the texture of regular noodles would be a bit better in this dish. 

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Butternut Squash Lasagna

with Caramelized Onions

1 butternut squash
2 tablespoons honey
3 dashes nutmeg 
1 medium yellow onion, chopped
3 cloves garlic, chopped
15 oz. part skim ricotta cheese
1/4 cup milk
dash black pepper
1 teaspoon kosher salt
1 tablespoon fresh thyme
lasagna noodles, cooked (or no-boil type)
3-4 oz. grated Parmesan cheese

Cut the squash in half lengthwise and scoop out the seeds. Place cut side down on a greased baking sheet and bake at 375 for 45-60 minutes, or until easily pierced with a fork.  (This step can be done a day or two ahead.)  Scoop out the squash and put it into a bowl.  Add the honey and nutmeg, and mash it roughly.

Preheat the oven to 350 degrees.  In a pan over medium heat, add 1 tablespoon of olive oil and saute the onions.  Cook them slowly so they caramelize rather than burn (adjust the heat, if necessary).  When they're nearly done, add the garlic and cook for another 2-3 minutes. Stir into the butternut squash mixture.

In a bowl, mix the ricotta, milk, nutmeg, pepper, salt, and thyme. 

In a lasagna dish (or, as in my case, two 2-quart casserole dishes), put a small amount of squash or spray some non-stick spray.  Layer the squash, ricotta mixture, and noodles in any order you wish.  Sprinkle the Parmesan cheese on top.  Bake for 25 minutes.

Enjoy!  I'm off to enjoy the fire in our fireplace and a nice cup of tea.