Chestnut Lasagna with Butternut Squash and Kale
From The Vegetarian Silver Spoon
Serves 4
2 cups chestnut flour
2 eggs
¼ cup plus 3 tablespoons extra virgin olive oil
10 ½ ounces peeled butternut, sliced 1/4 -inch thick
3 cloves garlic, smashed and peeled
10 ½ ounces kale
Scant ½ cup all-purpose flour
Scant 3 cups milk
Pinch of freshly grated nutmeg
6 tablespoons grated Parmesan cheese
Salt and black pepper
Preheat the oven to 350 degrees.
Sift the chestnut flour onto your work surface, form it into a mound, and make a well in the center. Break the eggs into the well, add 1 tablespoon of the olive oil and a pinch of salt, then use a fork to gradually incorporate the eggs and oil into the flour until the dough comes together. Knead the dough for a few minutes, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
In a large bowl, combine the squash, garlic, 2 tablespoons of the oil, a pinch of salt, and some pepper and toss to coat the squash. Spread the pumpkin (and the garlic) over a sheet pan, cover with foil, and bake for about 30 minutes, until the squash is tender. Remove from the oven and discard the garlic; keep the oven on.
Bring a large pot of salted water to a boil. Add the kale leaves and cook for 5 minutes. Drain and let cool, then squeeze out any excess water and chop the kale.
In a medium saucepan, heat the remaining ¼ cup oil over medium heat. Add the all-purpose flour and cook for a few seconds. Whisking continuously, slowly pour in the milk. Still whisking, cook the sauce for 7 to 8 minutes. Whisk in the nutmeg, a pinch of salt, and some pepper, then stir in the kale. Turn the heat off and stir in the Parmesan.
Bring a large pot of water to a boil.
On a lightly floured surface, roll out the dough into a thin sheet, then cut it into 2 ¾ x 6-inch rectangles. Salt the boiling water, add the dough rectangles, and cook for 2 to 3 minutes. Drain the noodles, then lay them flat on a sheet of parchment paper to dry.
Arrange a layer of noodles in a 9x13-inch baking dish. Top with a layer of the bechamel sauce, then a layer of the pumpkin. Repeat these layers, ending with a layer of pumpkin. Bake for about 35 minutes. Serve hot.
From The Vegetarian Silver Spoon
Serves 4
2 cups chestnut flour
2 eggs
¼ cup plus 3 tablespoons extra virgin olive oil
10 ½ ounces peeled butternut, sliced 1/4 -inch thick
3 cloves garlic, smashed and peeled
10 ½ ounces kale
Scant ½ cup all-purpose flour
Scant 3 cups milk
Pinch of freshly grated nutmeg
6 tablespoons grated Parmesan cheese
Salt and black pepper
Preheat the oven to 350 degrees.
Sift the chestnut flour onto your work surface, form it into a mound, and make a well in the center. Break the eggs into the well, add 1 tablespoon of the olive oil and a pinch of salt, then use a fork to gradually incorporate the eggs and oil into the flour until the dough comes together. Knead the dough for a few minutes, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
In a large bowl, combine the squash, garlic, 2 tablespoons of the oil, a pinch of salt, and some pepper and toss to coat the squash. Spread the pumpkin (and the garlic) over a sheet pan, cover with foil, and bake for about 30 minutes, until the squash is tender. Remove from the oven and discard the garlic; keep the oven on.
Bring a large pot of salted water to a boil. Add the kale leaves and cook for 5 minutes. Drain and let cool, then squeeze out any excess water and chop the kale.
In a medium saucepan, heat the remaining ¼ cup oil over medium heat. Add the all-purpose flour and cook for a few seconds. Whisking continuously, slowly pour in the milk. Still whisking, cook the sauce for 7 to 8 minutes. Whisk in the nutmeg, a pinch of salt, and some pepper, then stir in the kale. Turn the heat off and stir in the Parmesan.
Bring a large pot of water to a boil.
On a lightly floured surface, roll out the dough into a thin sheet, then cut it into 2 ¾ x 6-inch rectangles. Salt the boiling water, add the dough rectangles, and cook for 2 to 3 minutes. Drain the noodles, then lay them flat on a sheet of parchment paper to dry.
Arrange a layer of noodles in a 9x13-inch baking dish. Top with a layer of the bechamel sauce, then a layer of the pumpkin. Repeat these layers, ending with a layer of pumpkin. Bake for about 35 minutes. Serve hot.
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Snow's Bend Farm ~ Coker, Alabama ~ 205-394-3561
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