Shake up the flavor of your traditional Italian favorite with gruyere cheese and wholesome ingredients from the harvest. Butternut squash, if loving you is wrong, I don't want to be right.
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The buttery goodness of butternut squash and kale, meets the undeniable appeal of Gruyere
Wholesome ingredients from the fall harvest serve up a twist on your traditional Italian favorite.
Ingredients
- ¼ cup water
- Approx 3 cups cubed butternut squash
- 3 cups baby kale
- 1 tablespoon olive oil
- 1 1/2 tablespoons minced garlic
- 1/2 cup flour
- 1 stick butter
- 4 cups whole or 2% milk
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray
- 6 no-boil lasagna noodles
- 3 tablespoons chopped pecans
Method
Preheat Wolf Convection Steam oven to 440 degrees on the Convection Humid setting. Spread butternut squash on a baking sheet covered with parchment paper or a glass baking dish. Spray with non-stick cooking spray or toss with a little olive oil, salt and pepper. Roast until tender, about 20 minutes. Transfer to a large bowl and mash with a fork or potato masher. Add 2 cups kale to bowl and set aside.
Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until garlic begins to brown, stirring occasionally. Add butter and melt. Add flour to saucepan and stir constantly until just golden brown and no lumps remain. Add milk to pan; increase heat to medium-high. Bring to a boil; cook 1 minute or until thickened, stirring frequently. Remove from heat. Stir in ½ cup Gruyère, ¼ cup Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.
Turn Convection Steam oven to Convection Steam setting at 440 degrees, with steam function “on”. Coat baking dish with cooking spray. Spread 1/2 cup milk mixture in bottom of dish. Arrange 2 noodles over milk mixture; top with half of squash mixture and 2/3 cup milk mixture. Repeat layers once, ending with remaining noodles and remaining milk mixture. Bake uncovered for 15 minutes. Turn steam function “off”; sprinkle remaining Kale, Parmesan, Gruyère and pecans over top. Bake for 10-12 minutes or until lightly browned and sauce is bubbly. Let stand 5 minutes.
Credit Corporate Chef Kirstin Greig, Seattle Showroom
