Butternut Squash Lasagna for Two

Monday, November 13, 2017

This week we welcome guest blogger, Christina Lane. Christina is the founder of the popular blog DessertForTwo.com. Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

I couldn’t be happier, because it’s time for Date Nights at Home again!

During the warm summer months, my husband and I celebrate Date Nights in a big way. Usually, it’s Friday night, sometimes Saturday, and we grab drinks at a restaurant that has an outdoor patio. After drinks, we head to a great place for dinner within walking distance. (Though, I should admit that something we do quite frequently is skip dinner altogether and eat dessert at 3 places instead).

But now that Fall is here and the temperatures have drastically dropped, we would rather stay in and enjoy a dinner for two by the fireplace.

I count lasagna as one of my favorite comfort foods, but a typical 9x13” tray makes way too much for date night! It’s good the first night, sure, but 17 days later as leftovers?—not so much.

So, I make lasagna in a bread loaf pan! Yep! It’s the typical 9” bread loaf pan you already have in your cabinet, but I bet you never thought to use it for lasagna! Using the bread loaf pan will make two generous servings (or four smaller servings).

This isn’t your typical lasagna, though! It’s a creamy, cheesy butternut squash lasagna! It’s gooey, creamy and slightly sweet from the butternut squash. I have a little secret about how to make the best butternut squash…a buttery little secret.

To cook the squash, I start with about 3 cups of raw cubed butternut squash. My grocery store sells it pre-chopped now, and that makes life so much easier! Then, I add 3 tablespoons of Kerrygold unsalted butter to a 10” skillet. At first, it seems like way too much butter. But, as you cook the butternut squash low and slow, you’ll see the squash soften and soak up the butter. Once the squash is fully cooked, the butter will leach back out, and then caramelize. It is SO GOOD. You want to cook the squash until it’s tender and starting to caramelize and turn brown on the edges. At the last minute, add 10 fresh sage leaves to soften and toast in the butter.

Next, the squash gets pureed with ricotta cheese, layered with creamy Kerrygold Blarney Castle cheese, no-cook lasagna noodles, and baked!

I also want to mention that this lasagna is very kid-friendly, too! The squash is sweet enough to pique toddler’s interest, and the gooey cheese keeps them coming back for more. So, make this butternut squash lasagna for two for date night or family night!

 Butternut squash lasagna header 1 (1)

Butternut Squash Lasagna for Two
Prep:  25
Cook:  350 for 28-30 minutes
Serves:  2

3 tablespoons unsalted Kerrygold butter

12 ounces (~3 cups) cubed butternut squash

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

10 sage leaves

1/2 cup full-fat ricotta

1/4 cup heavy cream

4-6 no-cook lasagna noodle sheets

7 ounces Kerrygold Blarney Castle cheese, grated


In a large 10” skillet, add the butter over medium-low heat and melt.

Add the butternut squash and cook low and slow, stirring occasionally until golden brown. (It will seem like too much butter at first, but the squash will soak it up. Once the squash is fully cooked, it will start to caramelize around the edges).

When the squash is done, quickly add the sage leaves to the pan and saute briefly to release the aroma.

Add the squash, sage leaves, salt, pepper, and ricotta to the bowl of a food processor, and puree until chunky and coarsely chopped, some pieces of squash remaining are fine.

Scrape the mixture into a bowl, and have ready.

Spray a 9x5” bread loaf pan with cooking spray. Add half of the heavy cream to the bottom of the pan and tilt to evenly cover the bottom of the pan.

Add one lasagna sheet and break up another sheet to fill any gaps.

Add half of the pureed lasagna mixture on top of the noodle, followed by one-third of the cheese. Repeat. Finish with one final lasagna noodle, drizzled with the remaining half of the cream and cheese.

Order of layers: noodle with cream, butternut squash, cheese, noodle, butternut squash, cheese, noodle with cream, cheese.

Should be covered in foil before baking.