Hey everyone!  Today I got the perfect recipe for the fall, Roasted Butternut Squash and Caramelized Onion Lasagna with a Cashew Cream Sauce.  About two weeks I bought some butternut squashes.  I really wanted to do something great with them so I turned them into a lasagna!  The lasagna was really good although I wish the butternut squash was just a little more sweeter.  I wasn’t really getting that sweet butternut squash taste because one of the squashes wasn’t all the way ripe.  But still it was really good and the cashew cream sauce was amazing!!  I added some Caramelized Onions to the Butternut Squash filling and that made it even more tasty!  I think its official Squash and Caramelized onions were meant to be together, they’re the perfect combo.  Try this great recipe for this Lasagna! 

Butternut Squash and Carmazlized Onion Lasagna

Butternut and Camerlized Onions Lasagna

3 medium-large butternut squashes (I used two but 3 will give you the perfect amount of filling)
1 pound of Lasagna Sheets
1 teaspoon sage or 1 tablespoon fresh sage
Enough oil to coat butternut squash
1 onion thinly sliced
A couple of tablespoons of olive oil to cook onions
Salt and Pepper to taste

For the cashew cream sauce
5 cups soy milk
9 oz cashews
1/2 teaspoon maple syrup
2 cloves of garlic minced
A pinch of nutmeg
Salt and Pepper to taste

Preheat oven to 425. Peel and then Cut up the squash into cubes. Toss with some olive oil. Season with Salt and Pepper and roast for about 30 mins until slightly caramelized.
While the squash is roasting prepare the caramelized onions. Heat up a pan with oil to medium heat. Add the thinly sliced onions to the pan. Cook for about 25 minutes until nice and caramelized.
Now its time to get your salted boiling water started for the lasagna. Once it is boiling add the lasagna and cook according to the package.
For the cashew cream add the soy milk and cashews to a blender. Mix until the cashews are well grinded and everything is nice and smooth. Add the maple syrup now. Heat up a small saucepan with oil. Add the garlic and sautee for 1 minute. Add the cashew cream and cook for about 3-5 minutes until thickened don’t bring it to a really high boil.
The squash should be ready now. Take it out and tranfer the squash to a medium size bowl. Mash the squash with a potato masher. Add the carmalized onions and sage. Season with salt and pepper. I suggest that if your squash is not sweet to your liking add some maple syrup. I should have done this and I will next time.
The lasagna noddles should be done by now. Drain them and coat with some oil to prevent sticking. Preheat the oven to 350.
Grease a 9 by 13 baking dish. Add about half a cup of the cashew cream sauce at the bottom of the baking dish. Then layer it with 4 sheets of lasagna noddles. Spoon some of the squash mixture over the lasagna sheets. Then drizzle it with some of the cashew cream sauce. Repeat 3 more times. Top off the lasagna with the remaining cashew cream sauce.
Bake for 30 minutes covered and then 5-7 minutes uncovered.
It’s important to let it rest for about 10 minutes so it cuts perfectly.