Butternut Squash Skillet Lasagna with Whipped Ricotta
Favorite autumn flavors of nutty winter squash, spicy cinnamon, and smoky cheese elevate this family favorite dish—a fun way to perk up a midweek menu or to serve for a casual weekend get-together. You won’t want to skip the super simple whipped ricotta which is as delicious as it is impressive!
Equipment
- Food Processor
- Large skillet with cover
Ingredients
- 2 tablespoons olive oil, divided
- 8 ounces baby bella mushrooms, cleaned and cut into bite-sized wedges
- 8 ounces bulk mild Italian sausage or links with casings removed
- 1 medium onion, chopped, about 1 generous cup
- 1 pound butternut squash, peeled, seeded and cut into cubes about 1/2-inch
- 1 tablespoon finely chopped garlic, about 3 cloves
- 1 tablespoon chopped fresh sage leaves, plus additional leaves for garnish
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon crushed red pepper
- 1 can (15 ounces) diced tomatoes, preferable petite diced
- 8 ounces mafalda dry pasta see NOTE
- 4 ounces shredded mozzarella
- 4 ounces shredded smoked gruyere cheese see NOTE
- 12 ounces whole milk ricotta cheese, drained of any excess moisture
- 1 teaspoon lemon zest
Instructions
- Heat 1 tablespoon olive oil in a large ovenproof skillet over medium heat until hot; add mushrooms and saute until they begin to brown, 3 to 5 minutes. Remove and set aside. In same skillet, heat 1 tablespoon olive oil over medium heat, add Italian sausage and onion, and cook about 3 minutes, breaking up sausage into bite-sized pieces. Add butternut squash and cook, stirring occasionally, until sausage is browned and squash begins to soften and deepen in color, about 10 minutes. Add garlic, sage, salt, pepper, cinnamon and crushed red pepper, and cook, stirring, 1-2 minutes. Add tomatoes, 2-1/2 cups water and mafalda pasta; bring to boil, cover skillet, reduce heat and simmer until pasta and squash are tender, 15 to 18 minutes.
- Meanwhile, preheat oven to 400ºF. (see NOTE). To make whipped ricotta, drain off and discard any excess moisture from ricotta and place in food processor fitted with the metal blade. Add lemon zest and process until smooth and thick, 2 to 3 minutes, stopping to scrape down the sides of the bowl halfway through. Season with salt and pepper. Reserve.
- When pasta and squash are tender, uncover skillet, add reserved mushrooms, and, if needed, continue to cook a minute or two to evaporate excess moisture (do not cook until totally dry). Combine shredded cheeses in a small bowl and stir about half the cheeses into the skillet, mixing well. Sprinkle remaining shredded cheeses on top and, if desired, place in a 400º oven until cheese is melted and lightly browned, 5 to 10 minutes (see NOTE). Garnish with additional fresh sage leaves if desires and serve with whipped ricotta to dollop on each serving.
- Makes 6 to 8 servings.
Notes
Mafalda is dry pasta that resembles miniature lasagna noodles. Feel free to substitute another similar sized dry pasta shape if desired.
If smoked gruyere is unavailable, feel free to substitute another smoked cheese, such as cheddar or gouda or just use a total of 8 ounces regular shredded mozzarella instead of the mixed cheeses.
If you do not want to heat the oven to melt the cheese, you can alternately, gently cover skillet after sprinkling with cheese on top and continue to cook over low heat until cheese is melted. However, this method may result in some of the melted cheese sticking to the skillet cover.