Thursday, October 30, 2014

Beet Pasta, Butternut Squash, and Beet Pesto Lasagna

This recipe that was inspired by a recent trip to the farmer's market got rave reviews in my house by people of all ages, so I think it is share-worthy. It has so many great fall flavors, it is packed with nutrition, and it is so pretty! I'll admit, it takes time, but its easy. There are several steps to making the homemade pasta, butternut squash puree, and pesto, but I assure you, its worth it.

This could also easily be made gluten free or dairy free or both.

I peeled and roasted. more beets than I needed....2 would have done the trick. I wanted extras for snacking and for the kids. 

My favorite squash, butternut

Pureeing the beets

Beet puree

Squash puree

This is heaven on a spoon!

Fresh pasta in the mixer

Adding beet puree

So pretty!

Fresh sage butter

To grease the pan

Pretty beet pasta

I had to get a shot of my ingredients together - its just so pretty! I made the beet green pesto a froze it a few months ago. 

Rolling out the fresh pasta

Then layering...pesto


and feta

Top with a little cheese, and more sage butter

So colorful

It almost looks like red sauce - but cooked, that is the beet pasta!

Lost my light....

Look at those colors!

And oh so tasty

Autumn lasagna with Beet Pasta and Pesto

Fresh Beet Pasta:

2 beets, peeled
2 Tbsp. olive oil
2 1/4 c flour
1/2 tsp. salt
2 eggs

Squash Puree:

1 large butternut squah, peeled and cubed
1 Tbsp. olive oil
1 cup Parmesan cheese
3 oz. cream cheese
1/2 tsp. salt

Beet Green Pesto:

Puree all of these in food processor, starting with 1/4 cup olive oil and adding more as needed to get a paste consistency:
Greens from 4-5 large beets
Bunch fresh basil
1/2 cup walnuts
1/2 cup parmesan cheese
1/4-1/2 cup olive oil
salt to taste (maybe a teaspoon?)

Sage butter: combine 1 stick butter with 2 Tbsp. fresh sage. Can be frozen.

Feta cheese
shredded cheese (I used colby jack)

Start by roasting the beets and the butternut squash in a 375 degree oven. The beets coat lightly in olive oil and wrap in foil, for about an hour, The squash coat with olive oil and put on a cookie sheet (I used my silpat to avoid sticking) about 30-45 minutes (until they are soft and caramelized on the bottom).

For the beet puree, dice beets and put them into a food processor. Add 2 Tbsp. olive oil and process about a minute. They won't get completely smooth, but you want it as "paste" like as possible. Little flecks of beet in the pasta is pretty!

For the squash puree, put roasted squash, parmesan cheese, salt, and cream cheese into a stand mixer with the paddle attatchment and mix until smooth. Scoop into a bowl and rinse out the bowl and paddle.

For the pasta, to dry mixer bowl add flour, salt, and make a well in the middle. Add eggs and mix until starting to combine. Add in beet puree and continue to mix until you get a dough. If it is too wet, add more flour. Wrap dough in plastic and refrigerate at least half an hour.

Now to assemble!

Place 2 Tbsp sage butter at the bottom of your 9 x 13 casserole dish. Roll out 1/3 of pasta dough (with lots of flour to prevent sticking) to the size of your dish. Place in dish. Spread half of squash puree, then half of pesto, and half of the feta cheese. Repeat. Roll out last 1/3 of beet pasta and place on top. Sprinkle with 1 cup shredded cheese of choice. Melt 2 more Tbsp. sage butter and drizzle over the top. Bake at 350 degrees for half an hour or until hot throughout. Let cool 10 minutes before cutting and serving. Enjoy!

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