Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Butternut Squash Lasagna with Celeriac "Noodles"

IFH Note: This is a vegan recipe that features an awesome blend of butternut squash sauce, celeriac for "noodles", and a creamy bean "Bechamel" sauce. If you do not follow a vegan diet, you can easily include more traditional elements like noodles, ricotta cheese, and cream sauce. Take this as inspiration and try something new!

Recipe and photos by Sarah of My New Roots

Butternut Squash Lasagna
Serves 6-8

Butternut Squash Sauce
2 kg / 4.5 lbs. butternut squash
3-4 cloves garlic
1 Tbsp. olive oil
1 tsp. lemon juice
salt to taste

Butternut Squash Sauce Directions:
1. Cut butternuts in half lengthwise and scoop out seeds. Rub with a little coconut oil and a sprinkle of sea salt. Roast in a 400°F oven until soft, about 40-60 minutes (cooking time depends on the size of the squash/es). Remove from oven and let cool.
2. Scoop out flesh from the butternut squash and place in a food processor with the remaining ingredients. Season to taste.

Celeriac “Noodles”
600g / 1.3 lbs celeriac
vegetable broth

Celeriac “Noodles” Directions:
1.  Begin by peeling the celeriac. Because there is so many knotted roots on the bottom half of the vegetable, it is easiest to use a knife for this job.
2. You can either cut the round celeriac into a brick shape, or leave it round. Cut the root horizontally into very thin sheets (sharpen your knife before doing this!)
3. Braise celeriac sheets in simmering vegetable broth for 3-5 minutes depending on their thickness. Cook just until al dente – not mushy. Drain and set aside until ready to use.

Bean “Béchamel”
2 heaping cups butter beans (or any white bean)
nutmeg, grated to taste
1 tsp. lemon juice
1 Tbsp. olive oil
pinch salt if needed
¼ – ½ cup water

Bean “Béchamel” Directions:
1. Cook beans according to your tastes. If using canned, drain and rinse very well.
2. Put all ingredients except for water in a food processor. Add water with the motor running until a creamy sauce results, to the consistency that you like. Make as smooth as possible. Season to taste.

Assembly
You can freestyle this if you like, but I recommend placing the celeriac on the bottom as the first layer.

In a 8″ x 10″ casserole dish, layer the following:
celeriac noodles
butternut squash sauce
baby spinach leaves
bean béchamel
celeriac noodles…and so on…

This recipe made enough for two full rounds of the above, plus one extra layer of celeriac and a final topping of the butternut sauce. I sprinkled fresh thyme on top with some cracked black pepper. It could also be nice with dried chili flakes, rosemary or sage.

To cook:
Bake until warmed through. Serve immediately.