Comments on: Butternut Squash Lasagne with Fresh Sage & Thyme http://www.bakingandbooks.com/2008/12/27/butternut-squash-lasagne-with-fresh-sage-thyme/ Recipes, book reviews and culinary history. Tue, 16 Mar 2010 19:44:05 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Sarah http://www.bakingandbooks.com/2008/12/27/butternut-squash-lasagne-with-fresh-sage-thyme/comment-page-1/#comment-12983 Sarah Sun, 15 Feb 2009 15:08:36 +0000 http://www.bakingandbooks.com/?p=994#comment-12983 Thanks to you (and your husband of course!) for posting such a great recipe! I made this with a friend one night when we were craving something with squash and it was delicious! We used dried herbs instead of fresh (used the 1:3 rule) and substituted in a bit of basil for some of the sage (what can I say, I'm a freak for basil). We also used 1% milk, but it still came out perfect! On a slight aside, when we realized that the reserved liquid wasn't being used for anything we were determined to use it. We were making brussel sprouts too so we dumped them in a baking dish, poured the reserved liquid from the squash in, and baked them at the same time as the lasange. They came out amazing too! Thanks to you (and your husband of course!) for posting such a great recipe! I made this with a friend one night when we were craving something with squash and it was delicious! We used dried herbs instead of fresh (used the 1:3 rule) and substituted in a bit of basil for some of the sage (what can I say, I’m a freak for basil). We also used 1% milk, but it still came out perfect! On a slight aside, when we realized that the reserved liquid wasn’t being used for anything we were determined to use it. We were making brussel sprouts too so we dumped them in a baking dish, poured the reserved liquid from the squash in, and baked them at the same time as the lasange. They came out amazing too!

]]> By: Amy http://www.bakingandbooks.com/2008/12/27/butternut-squash-lasagne-with-fresh-sage-thyme/comment-page-1/#comment-12349 Amy Mon, 26 Jan 2009 00:49:25 +0000 http://www.bakingandbooks.com/?p=994#comment-12349 That looks absolutely delicious! And what a nice change from regular or spinach lasagna (which seems like one of the most popular meatless versions). As much as I love a red sauce lasagna, sometimes you just aren't in the mood for tomato. I can't wait to try this! That looks absolutely delicious! And what a nice change from regular or spinach lasagna (which seems like one of the most popular meatless versions). As much as I love a red sauce lasagna, sometimes you just aren’t in the mood for tomato. I can’t wait to try this!

]]> By: Ariela http://www.bakingandbooks.com/2008/12/27/butternut-squash-lasagne-with-fresh-sage-thyme/comment-page-1/#comment-12049 Ariela Mon, 12 Jan 2009 13:05:48 +0000 http://www.bakingandbooks.com/?p=994#comment-12049 Sarah Jessica - Wow, what a comment! I really enjoyed reading it. :) I'm so glad you enjoyed the lasagne recipe and thank you letting me know how it turned out for you. My husband is upstairs getting ready for work right now, but when he comes down I'm going to show him your comment. I know he'll get a kick out of it since the lasange recipe is his! Sarah Jessica – Wow, what a comment! I really enjoyed reading it. :) I’m so glad you enjoyed the lasagne recipe and thank you letting me know how it turned out for you. My husband is upstairs getting ready for work right now, but when he comes down I’m going to show him your comment. I know he’ll get a kick out of it since the lasange recipe is his!

]]> By: Sarah Jessica http://www.bakingandbooks.com/2008/12/27/butternut-squash-lasagne-with-fresh-sage-thyme/comment-page-1/#comment-12046 Sarah Jessica Mon, 12 Jan 2009 06:46:46 +0000 http://www.bakingandbooks.com/?p=994#comment-12046 I saw this on foodgawker.com last week and finally got around to making it today. Oh my. Oh my, oh my. It is fantastic. Thanks to you and your hubs for the post. I had to make a few subs, so I"ll tell you about them, but I don't think they made much of a difference. First off, when I went to the grocery store they had no regular butternut squash, only the babies! What the heck, Whole Foods? I bought a little extra, figuring I'd lose some squashy goodness in the extra peeling, and that turned out to be a good idea. Unexpected bonus? Baby b-squash are way easier to peel. Next, I was certain I already had ricotta at home, so I only bought one extra. Well, I was right, but the ricotta I had at home had gone bad. What to do? I substituted about 6 ounces of cream cheese, which was all I had, and added some more mozzarella and parmesan. Crisis averted. I didn't have whole milk, so I used 2%. I didn't add biscotti because I forgot to buy them. I wiped the pan down with a little olive oil before I started layering the goods and the lasagne served really nicely. And that's it. Did I mention I loved this dish? It is incredible. And my house smells amazing. I want sage and thyme at least once a week. And I think I should constantly be caramelizing onions in butter, also, for the good of the Union. I like the suggestions of chard and walnuts; I had been thinking of adding spinach, but chard is a more likely fit. So next time, I'll be adding in greens and maybe halving the biscotti and putting in some crushed walnuts instead. Look forward to your next posts! I saw this on foodgawker.com last week and finally got around to making it today. Oh my. Oh my, oh my. It is fantastic. Thanks to you and your hubs for the post. I had to make a few subs, so I”ll tell you about them, but I don’t think they made much of a difference.

First off, when I went to the grocery store they had no regular butternut squash, only the babies! What the heck, Whole Foods? I bought a little extra, figuring I’d lose some squashy goodness in the extra peeling, and that turned out to be a good idea. Unexpected bonus? Baby b-squash are way easier to peel. Next, I was certain I already had ricotta at home, so I only bought one extra. Well, I was right, but the ricotta I had at home had gone bad. What to do? I substituted about 6 ounces of cream cheese, which was all I had, and added some more mozzarella and parmesan. Crisis averted. I didn’t have whole milk, so I used 2%. I didn’t add biscotti because I forgot to buy them. I wiped the pan down with a little olive oil before I started layering the goods and the lasagne served really nicely. And that’s it.

Did I mention I loved this dish? It is incredible. And my house smells amazing. I want sage and thyme at least once a week. And I think I should constantly be caramelizing onions in butter, also, for the good of the Union. I like the suggestions of chard and walnuts; I had been thinking of adding spinach, but chard is a more likely fit. So next time, I’ll be adding in greens and maybe halving the biscotti and putting in some crushed walnuts instead.

Look forward to your next posts!

]]>