Tuesday, December 8, 2009

Butternut Pinwheels with Cheese Sauce

This was a fun dish to make. The pinwheels were great, the sauce was okay. It definitely suffered from the lack of fresh basil. I would not recommend making it unless you have fresh basil, I think it would really have made it pop. But alas, my basil is long done for the year, and the store's supply did not look very good, so I went with dried. Live and learn.

Butternut Pinwheels with Cheese Sauce

For the Sauce

1 Tbsp Butter
1 Tbsp Olive Oil
2 Tbsp Flour
1 cup Broth
1 cup Milk
4 Ounces Shredded Mozzarella Cheese
2 Tbsp Shredded Parmesan Cheese
2 Tbsp Chopped fresh basil (or 2 tsp dried) Fresh is really best in this recipe
White Pepper to Taste

Melt the butter in a sauce pan over medium heat. Add the olive oil and stir together. Stir in the flour and cook for about 2 or 3 minutes to get rid of the raw flour taste. Whisk in the broth, then add the milk. Cook for about 5 minutes, then stir in the mozzarella cheese in batched until melted. Stir in the Parmesan cheese. Add the basil and white pepper. Taste and adjust seasonings as needed.

For the Pinwheels

Preheat Oven to 375

One Butternut Squash (The one I had was about 1 1/4 pounds)
3-4 Fresh Sage Leaves
1 Small Clove Garlic
1 1/2 tsp Olive Oil
Salt and Pepper to Taste
4 Tbsp Minced Shallots
4 Tbsp Milk
4 Tbsp Grated Parmesan Cheese
8 Lasagna Noodles

Cut the squash in half and remove the seeds. Chop the sage leaves and garlic. Mix the sage, garlic, olive oil, salt and pepper in a small bowl. Rub over cut sides of the squash. Put the squash in a baking pan with a lid or cover with foil and cook until very soft, 45-60 minutes. Scrape the squash out of the shell and puree in a food processor. Melt the butter in a skillet over medium-low heat. Add the shallots and cook until nicely softened, 8-10 minutes. Add the squash puree and the milk. Cook until heated through and add the Parmesan cheese.

Cook the lasagna noodles according to package directions. Drain them, then lay out one or two on a plate. Cover the length of each noodle with a thin layer of the squash, then roll it up. Spoon some sauce over and serve!

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