Comments on: Roasted Butternut Squash Lasagna

By: Maggie [The Freckled Citizen]

Maggie [The Freckled Citizen] — Fri, 31 Dec 2010 01:43:33 +0000

Thanks for sharing this recipe. I had a craving for butternut squash recipe the other week and yours was the most compelling I could find – and from a local blogger at that! It’s a pain in the ass to make, yes, but holy hell is it worth it. Bonus: the leftovers are gone, but I have one waiting for me in my freezer, too.

By: Jillian

Jillian — Mon, 21 Dec 2009 17:28:40 +0000

Oh.my.goodness. I made this recipe this weekend while stuck inside during the blizzard. Absolutely delicious. I added a layer of crumbled sage pork sausage, which I think made it even tastier. Thank you!

By: Jendeis

Jendeis — Thu, 12 Nov 2009 18:05:17 +0000

This looks fantastic! I join with you in your desire to punch Michael Chiarello in the face. For someone so TV-savvy, you’d think he’d learn to check his ego a little when the cameras are on.

By: Luke

Luke — Tue, 10 Nov 2009 13:51:45 +0000

I just made this using keswick ricotta and produce from the 14th&U market. Also I added spinach to the bechamel sauce. So tasty!

By: Shaw_Girl

Shaw_Girl — Thu, 05 Nov 2009 16:57:39 +0000

@ Olga – Haha! I guess celebrity chefs are a serious subject which mustn’t be ridiculed at all!

@ Heather – the lasagna is FANTASTIC! Really, you should try it. And thanks for the show of support. I think Sandra Lee drives everyone bonkers.

By: Heather @ chik n pastry

Heather @ chik n pastry — Thu, 05 Nov 2009 15:30:47 +0000

Jeepers! Great recipe – and I will be making this using one of the honkin’ squash on my table right now.

I agree with you – it’s your blog and write what you want! I actually love bobby flay, not so much emeril, and i’m so/so on chiarello. i mean let’s face it – he’s no bayless, but he’s still a great chef! You know who drives me bonkers on food network? Sandra Lee!!!!! oh, and Rachael Ray too! ugh.

By: Olga

Olga — Thu, 05 Nov 2009 14:48:50 +0000

good lord, people take things so seriously!
The lasagna looks great!

Btw, I LOVE Bobby Flay!

By: Shaw_Girl

Shaw_Girl — Thu, 05 Nov 2009 14:04:20 +0000

@ Michael Chiarello – I will give you the benefit of the doubt and assume it’s you. But thank you for pointing out that having all sides of the squash chunks gives a better flavor. And thank you for realizing I have a silly sense of humor and in no way take myself seriously.

By: Shaw_Girl

Shaw_Girl — Thu, 05 Nov 2009 13:54:36 +0000

@ Arron – You’re more then welcome to your opinion, as am I. And considering the fact that this is a basic lasagna recipe with butternut squash (and after a bit of research), it’s clearly not solely Michael Chiarello’s recipe. Plenty of food blogs use other recipes and give credit to the source (as I have). And there is a thing called sarcastic humor. Sorry if you don’t get mine.

@ Karine – It really is a delicious lasagna.

@ Theo – Thank you for pointing out the possible skin allergy issue. I did talk with a few people about this recipe and was told unless you have skin allergies, do not simply roast the whole squash. The flavor of the sage won’t permeate as well if you simply mix in the sage after roasting.

@ John – I have a sarcastic/tongue-in-cheek approach to my writing. I am in no way a professional and do this for free. People are free to ignore my ramblings and move on to the recipe. I appreciate your view on the first paragraph as “pointless” but unless I’m being paid to write, I will continue to inject a bit of my personality into my blog.

By: Michael Chiarello

Michael Chiarello — Thu, 05 Nov 2009 13:52:35 +0000

Shaw-Girl

Thanks for your..ahhhh….back handed compliment. I actually think that the peel in the skin method of roasted give me a thinnly flavored squash. By exposing 6 sides to browing I am increasing flavor alot. Plus roasting in the sage flavor which is critical. Glad you like the recipe.

Exhale

Michael Chiarello