Roasted Squash Lasagne w. Sage & Shallots for the roasted squash 1 kabocha squash, peeled, seede
Roasted Squash Lasagne w. Sage & Shallots for the roasted squash 1 kabocha squash, peeled, seeded, and cut into ¼ inch slices 3 tablespoons olive oil pinch sea salt fresh ground black pepper Preheat the oven to 425 degrees. Lay the squash slices on a rimmed baking sheet, drizzle with olive oil, turn to coat, and sprinkle on the salt and pepper. Roast squash for 15 – 20 minutes, flipping halfway through, until the edges have browned and the squash is tender. for the béchamel 6 tablespoons butter 1/3 cup unbleached all-purpose flour 2 cups whole milk, room temperature 2 cups heavy cream, room temperature ¼ teaspoon freshly grated nutmeg ½ teaspoon sea salt http://www.brooklynsupper.net/2012/12/roasted-squash-lasagna-with-fried-sage-shallots/#.U5S8DssU_IU -- source link
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