Butternut Squash Roses (serves 6)
Pair With Brecon Malbec
1 large butternut squash, peeled and diced
2 tablespoons butter
1 onion, peeled and chopped
2 tablespoons miso powder or 1 tablespoon miso paste
1 tablespoon pumpkin spice blend
2 tablespoon salt, divided
1 box lasagna noodles
2 cup ricotta
1 cup shredded mozzarella cheese
1 bunch basil, julienne
Garnish, grated parmesan cheese and fresh basil leaves
To make the sauce
In large pot, boil water on high and add squash. When the water is boiling add a handful of salt and turn heat to medium, let simmer until squash is tender, around 12-15 minutes. Drain the squash and set aside.
Preheat oven 375 degrees. When the oven is preheating, take the pot that the squash was in and put it back on the burner, set to medium high heat. Add butter and onion, stirring occasionally. Add 1 tablespoon of salt, miso and pumpkin spice blend. Cook another 3-5 minutes until golden brown.
Add the drained squash to the onion mixture and cook another 2- 3 minutes.
Turn heat to low and slowly add the heavy whipping cream and let simmer 6-8 minutes.
In a large bowl add ricotta, egg, mozzarella, basil and 1 tablespoon salt, mix until incorporated, set aside.
Using another large pot add water and boil on high. When water is boiling add lasagna sheets and boil until al dente and pliable. Drain and immediately toss with olive oil, set aside.
Using a blender, add the butternut squash mixture and blend until smooth. Set aside.
All your ingredients are now ready to assemble. Prepare a casserole dish with a thin layer of the butternut squash puree. Lay the lasagna sheet out and spread ricotta mixture all over the pasta. Carefully roll and add to dish face up, so you can see the spiral side. Repeat until dish is full. Spoon over the butternut squash puree over the roses, cover with foil and bake 30 minutes. Uncover and add grated parmesan cheese and bake another 5-8 minutes until golden brown.
Let sit 10 minutes, serve and garnish with a little more parmesan cheese and fresh basil. Cheers!