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Lamb Pastitsio With Butternut Squash and Bechamel Sauce - butternut squash

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butternut squash olive oil yellow onion range ground lamb range ground beef white wine fresh parsley tomatoes ground cinnamon salt fresh ground pepper ground allspice breadcrumbs Pasta butter eggs Parmesan cheese oregano butter flour milk eggs nutmeg white pepper salt
Viewed: 34 - Published at: 3 years ago

Ingredients

  • 1 medium butternut squash (I substituted a 'Delicata' squash from our CSA box)
  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 12 ounces free range ground lamb
  • 12 ounces free range ground beef
  • 34 cup dry white wine (use broth or stock for non-alcoholic version)
  • 14 cup fresh parsley, chopped
  • 14 ounces fire-roasted crushed tomatoes
  • 1 teaspoon ground cinnamon
  • salt, to taste
  • fresh ground pepper, to taste
  • 34 teaspoon ground allspice
  • 3 tablespoons breadcrumbs
  • 1 lb dry pasta (I used 3/4-inch ditalini. Read recipe intro^^)
  • 6 tablespoons butter
  • 2 eggs, beaten
  • 1 12 cups parmesan cheese, grated (read recipe intro^^)
  • dried greek oregano
  • 34 cup butter
  • 34 cup unbleached flour
  • 3 cups milk
  • 3 eggs, beaten
  • 14 teaspoon freshly grated nutmeg
  • white pepper, to taste
  • 1 12 teaspoons salt (I used half that amount if not less)

Method

  • Original recipe: Peel the uncooked squash, cut in half and remove seeds.
  • Dice into 1/2 cubes (approx.
  • 6 c).
  • Season with salt and pepper and steam or saute until tender (approx.
  • 15 min); set aside.
  • ------->> Or, *my change:* I cut the squash in half lengthwise and placed the two pieces on a parchment lined cookie sheet.
  • Drizzled lightly with olive oil, light sprinkle of ground cinnamon, salt and pepper and roasted @ 425 degrees for about 45 minutes or until tender.
  • The flesh was scooped out, mashed with a fork and stored covered in the fridge.
  • This was done the day before to cut down on prep time.
  • Heat up the olive oil In a large sauce pan on medium heat and saute onion 3 minutes, until slightly softened.
  • Add lamb and beef and cook 6-8 min; drain off all excess fat.
  • Add wine, parsley, tomatoes and seasonings; simmer 10 minutes.
  • Add breadcrumbs, adjust seasoning if necessary; set aside.
  • Cook pasta in boiling, salted water until al dente (you want the pasta *slightly* undercooked).
  • Drain and toss with butter, eggs and 1 cup Parmesan/cheese mixture; set aside.
  • Prepare Bechamel sauce: In a sauce pan, melt butter, slowly whisk in flour and stir constantly approximately 5 minute Add milk, whisking constantly.
  • Stir until sauce has thickened.
  • Remove from heat, cool slightly and stir in eggs, nutmeg, salt and white pepper.
  • Preheat oven to 350 degrees.
  • Grease 9x13 baking dish with olive oil.
  • Place half of the pasta on the bottom in an even layer pressing lightly with a flat spatula.
  • Spoon meat mixture over pasta, spread evenly.
  • Top with squash (I spread the squash puree with a spatula), repeat with remaining pasta, pressing down lightly.
  • Finish with Bechamel, and sprinkle with 1/2 cup Parmesan.
  • (I stirred the cheese into the Bechamel sauce and melted it until smooth).
  • Lightly sprinkle the top with Greek oregano.
  • Bake 45 min, until crust is light golden brown.
  • Important: Let rest 20 minutes before serving.

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