I have the bottom (round) half of a butter nut squash. Thinking about doing a squash lasagna with ricotta, spinish, and a tomato OR white sauce.
do these flavors go together? what sauce should i use? How long should i roast the squash (in thin slices?) before assembeling them into the lasagna so they will not be too soft after cooking the lasagna? Maybe I should just cut the squash in half , then just half cook it and cut it after...
If anyone else has any other ideas with my butternut I would be happy to hear them.
Thanks internet world