Roasted Butternut Squash Lasagna with Brown Butter and Hazelnuts Tips, FAQ & printable recipe

Tips for success

To achieve the best flavor, use fresh sage leaves rather than dried, as they release more aromatic oils during the browning process. If you want a more pronounced herbal note, you can lightly fry a few extra sage leaves in butter to use as a garnish on top of the finished dish, which adds a beautiful visual element and an extra layer of texture.

If you find the squash purée is too thick after processing, add a tablespoon of warm milk or vegetable broth to reach your desired consistency.

For a more uniform look, spread the layers using an offset spatula to ensure the sauce and purée reach all corners of the baking dish, creating even, distinct layers that look professional when sliced and served.

Variations

• Spicy Squash Lasagna: Add 1/2 teaspoon of red pepper flakes to the squash purée for a gentle heat that cuts through the richness of the Fontina and brown butter.
• Caramelized Onion Variation: Layer in one cup of finely caramelized onions between the squash and the cheese for an extra depth of sweetness and savory complexity.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze portions in airtight containers for up to 1 month.

Reheat

Reheat in a 350°F oven until warmed through or microwave individual portions.

Store any leftover lasagna in an airtight container in the refrigerator for up to three days. Ensure the dish has cooled completely before covering to prevent condensation, which can make the pasta layers mushy.

If you plan to store the lasagna for longer, consider portioning it into individual containers for easier reheating throughout the week.

You can assemble the lasagna entirely up to one day in advance. Keep the dish covered tightly in the refrigerator and add an extra 10 to 15 minutes to the baking time if cooking directly from the fridge. Do not add the crushed hazelnuts until just before serving, as they will lose their crunch if stored in the refrigerator or baked for too long.

Serving ideas

Serve this lasagna hot, ideally accompanied by a simple side salad with a bright vinaigrette to cut through the richness of the béchamel and cheese.

The acidity of a light balsamic or lemon-based dressing provides a perfect contrast to the sweetness of the squash and the nuttiness of the brown butter, creating a balanced and satisfying meal for any occasion.

For a more formal presentation, garnish each plate with a few fresh sage leaves and a sprinkle of freshly cracked black pepper. A side of crusty artisan bread is excellent for soaking up any remaining sauce on the plate.

Ensure each serving includes a good portion of the crunchy hazelnut topping to provide the necessary textural contrast to the soft, creamy interior of the lasagna.

Frequently asked questions

Recipe card

Roasted Butternut Squash Lasagna with Brown Butter and Hazelnuts

Prep 30 minCook 35 minRest 10 minTotal 1 h 15 minServes 8

Ingredients

• 800 grams roasted butternut squash, puréed
• 1/4 tsp ground nutmeg
• 3 cloves roasted garlic
• 80 grams unsalted butter
• 6 leaves fresh sage
• 600 ml whole milk
• 1/4 cup all-purpose flour
• 1 pound fresh pasta sheets
• 250 grams Fontina cheese, shredded
• 1/4 cup toasted hazelnuts, crushed

Instructions

1. Place the roasted butternut squash into a food processor. Add the roasted garlic cloves and ground nutmeg. Pulse the mixture until it reaches a perfectly smooth, velvety consistency. Set aside the purée in a mixing bowl until the assembly phase.
2. In a heavy-bottomed saucepan, melt the butter over medium heat. Continue cooking the butter, swirling the pan frequently, until it turns a deep golden brown and develops a nutty aroma. Add the fresh sage leaves to the butter, then whisk in the flour. Gradually pour in the milk while whisking constantly to prevent lumps. Continue cooking over medium heat until the sauce thickens enough to coat the back of a spoon.
3. Preheat your oven to 375°F (190°C). Spread béchamel in a 9x13 inch dish. Layer pasta, squash purée, and Fontina cheese. Repeat layers, finishing with sauce and cheese. Bake for 35 minutes until golden and bubbling. Remove, top with crushed hazelnuts, and serve hot.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

480

Protein

18 g

Carbohydrates

45 g

Fat

26 g

Fiber

5 g

Sugar

8 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.