Sunday, 6 December 2015

The best squash lasagne?

The original recipe comes from Serious Eats, a food site I enjoy but which is US-based and it does show - like in this recipe, which I think is a bit too rich. So while it's badged as the best, I'm not so sure.

The lasagne consists of layers of a cheese sauce, creamy buttery squash puree, and sauteed squash with apple. As well as the overwhelming use of butter, cream cheese and Gruyere, the proportions of each layer seem off. There was lots of cheese sauce (which was quite thin), not so much squash puree (which was not as smooth as I'd like), and the sauteed squash and apple was more like a garnish. So while I'd try it again, I'd modify it as follows:

- make my usual cheese sauce (more butter/flour to milk, and some mustard powder for zip). ditch or reduce the garlic, which was a bit overpowering.
- roast more squash, for longer.
- try and find pumpkin or kabocha, as I could only get butternut this time and it is more solid.
- make the pumpkin puree less creamy and rich, perhaps by adding more (bramley?) apple in there, maybe a splash of cider vinegar, and skipping some or all of the cream cheese/butter.
- have more of the chopped apple and squash.
- add variety and boost the veg count by adding cooked leeks, or or add protein in the form of canellini or butter beans.
- less cheese on top, maybe some breadcrumbs with the remaining cheese.

So, worth another try, but more work needed to achieve "the best" I think.

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