A few years ago we were invited over to a friend's apartment for dinner. Now, I'm not sure about you, but I get both very excited and a little nervous at these invitations. A home cooked meal that I don't need to cook myself - score! Although, what exactly does that mean is on the menu - chopped liver? sweetbreads? pig's feet? You just never know.
Thankfully, this friend is a wonderful cook and every time we've been over for one of her home cooked meals, whether it be an introduction to something new, or falling in the already familiar category, we're always itching for second helpings. This time was no different.
Seasonally, on this very occasion, the main course was a welcomed introduction to Butternut Squash Lasagna. And, after providing the hosts with plentiful vino to compliment the meal, she obliged in giving me her recipe. Mind you, I am notorious for not following recipes, as I always seem to have to add my own special touch. So, here is my recipe:
1 Butternut Squash *
1 Tablespoon Butter
1 Cup of Milk (fat free is fine)
1/4 teaspoon Nutmeg
1 teaspoon Cinnamon
Lasagna Noodles (8 sheets)
2 Cups of Mozzarella Cheese
1/2 Cup Parmesan Cheese
Salt, to taste
* You can buy it already peeled, seeded, and cubed, or use your muscle to do it yourself. I've done both, and the former is much easier than the latter, without difference in taste.