Lots of us tried this a few years back - and it was really good. it was those darn cookies that created a stir - where to get them - lol. Butternut Squash Lasagna Recipe courtesy Giada De Laurentiis Posted by LoriJean Recipe Summary Difficulty: Medium Prep Time: 30 minutes Inactive Prep Time: 15 minutes Cook Time: 1 hour 25 minutes Yield: 8 to 10 servings User Rating: Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets. 1 tablespoon olive oil 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes Salt and freshly ground black pepper 1/2 cup water 3 amaretti cookies, crumbled 1/4 cup butter 1/4 cup all-purpose flour 3 1/2 cups whole milk Pinch nutmeg 3/4 cup (lightly packed) fresh basil leaves 12 no-boil lasagna noodles 2 1/2 cups shredded whole-milk mozzarella cheese 1/3 cup grated Parmesan Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper. Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste. Position the rack in the center of the oven and preheat to 375 degrees F. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times. Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

I've made this and gotten rave reviews. I did make it the same day we ate it though. If you make it ahead and refrigerate, I would add extra water to the recipe. Maybe 1/2 cup or so. Or use boiled noodles otherwise the no-boil noodles are going to absorb liquid during that long wait and possible make your lasagna too dry. Also an immersion blender will be easier to use than a blender. And if you're nervous about the white sauce clumping, sub Wondra for the flour. If you're serving a crowd, I'd double the filling recipe and use a whole box of noodles And finally, this was one of the reviews I copied into my notes "The squash ultimately ends up in the blender, so instead of the labor intensive method described here, save yourself an hour by cutting the squash in half, remove seeds, place face down in 1/4" water right in your lasagna pan, bake at 375 for 45-60 min. Then scoop the flesh with a spoon. ALSO, the squash is MUCH easier to spread if you mix it with the milk sauce! Turned out great. "

Curried Butternut with Rice 1-2 C chopped onion 3 TBSP minced fresh ginger root 1/2 C each celery & red pepper-chopped 2-3 cubes garlic-mashed 3 TBSP oil or butter 2 TBSP curry powder 1/2 tsp sea salt 1-2 lbs butternut, peeled & diced 1 1/2 C long grain white rice 3 C water or stock (may sub with coconut milk) Saute onion, pepper, celery, ginger & garlic in oil or butter until onions are translucent. Add curry powder and salt to taste. Add squash & liquid and bring to boil. Add rice, stir, cover, and simmer 20 mins. You can also add tofu, chicken or other veggies as well. Garnish with cilantro, toasted coconut or plain yogurt. This is a favorite recipe for DH and I. I love curry-especially the following day, I take left overs with me to work for lunch.

Thanks, guys. I think they might be the Pennsylvania Dutch variety. The seller purchased a bunch of them at a product auction and there is a huge produce auction in Mt. Hope, Ohio which is 30 miles from here in Amish country. I will let them sit for 3-5 weeks before I do anything with them. I have them in my garage- weather is still in the 80s here. Is that too hot?