Butternut Squash and Chorizo Lasagna: A Flavorful Fall Feast

Fall is the perfect time to indulge in cozy, comforting dishes, and this Butternut Squash and Chorizo Lasagna is the ultimate autumnal indulgence. It combines the sweetness of roasted butternut squash with the spicy kick of chorizo, layered between creamy ricotta and mozzarella cheeses, and all enveloped in tender lasagna noodles. This lasagna is not only incredibly delicious but also surprisingly easy to make, making it perfect for a weeknight dinner or a special occasion.

This recipe elevates the traditional lasagna by introducing a symphony of flavors that celebrate the fall harvest. The butternut squash provides a natural sweetness that perfectly complements the savory chorizo. The creamy ricotta and melted mozzarella add a delightful richness and texture, creating a truly unforgettable dish. The herbaceousness of fresh sage and thyme further enhances the overall flavor profile, making this lasagna a true culinary masterpiece.

## Why You’ll Love This Recipe

* **Unique and Flavorful:** This isn’t your average lasagna. The combination of butternut squash, chorizo, and herbs creates a unique and complex flavor profile that will tantalize your taste buds.
* **Perfect for Fall:** The butternut squash makes this dish perfect for celebrating the flavors of autumn.
* **Comforting and Hearty:** This lasagna is a satisfying and filling meal that will warm you from the inside out.
* **Impressive Yet Easy:** While it looks impressive, this lasagna is surprisingly easy to make.
* **Make-Ahead Friendly:** You can assemble the lasagna ahead of time and bake it when you’re ready to serve.

## Ingredients You’ll Need

### For the Butternut Squash Puree:

* 1 large butternut squash (about 2-3 pounds), peeled, seeded, and cubed
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon nutmeg (optional)

### For the Chorizo Filling:

* 1 pound chorizo sausage, removed from casings
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1/2 cup dry white wine (optional)
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 teaspoon dried oregano
* 1/2 teaspoon red pepper flakes (optional, for extra spice)

### For the Cheese Mixture:

* 15 ounces ricotta cheese
* 1/2 cup grated Parmesan cheese
* 1 egg, lightly beaten
* 1/4 cup chopped fresh parsley
* Salt and pepper to taste

### Other Ingredients:

* 9 lasagna noodles (oven-ready or regular, cooked according to package directions if using regular)
* 2 cups shredded mozzarella cheese
* Fresh sage leaves, for garnish (optional)
* Fresh thyme sprigs, for garnish (optional)

## Equipment You’ll Need

* Large baking sheet
* Large skillet or Dutch oven
* 9×13 inch baking dish
* Mixing bowls
* Potato masher or food processor (optional, for smoother puree)

## Step-by-Step Instructions

### Step 1: Prepare the Butternut Squash Puree

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, and nutmeg (if using). Spread the squash in a single layer on the prepared baking sheet.
3. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
4. Remove from the oven and let cool slightly.
5. Transfer the roasted squash to a food processor or use a potato masher to puree until smooth. Set aside.

### Step 2: Prepare the Chorizo Filling

1. In a large skillet or Dutch oven, cook the chorizo over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
2. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2 minutes.
5. Stir in the diced tomatoes, oregano, and red pepper flakes (if using). Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld. Remove from heat.

### Step 3: Prepare the Cheese Mixture

1. In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper. Mix well until everything is evenly combined.

### Step 4: Assemble the Lasagna

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of butternut squash puree on the bottom of the 9×13 inch baking dish.
3. Arrange three lasagna noodles over the squash puree, slightly overlapping if necessary.
4. Spread half of the ricotta cheese mixture evenly over the noodles.
5. Spoon half of the chorizo filling over the ricotta cheese.
6. Sprinkle one-third of the mozzarella cheese over the chorizo.
7. Repeat layers: butternut squash puree, three lasagna noodles, remaining ricotta cheese mixture, remaining chorizo filling, and another one-third of the mozzarella cheese.
8. Top with the final three lasagna noodles, remaining butternut squash puree, and the remaining mozzarella cheese.

### Step 5: Bake the Lasagna

1. Cover the lasagna with aluminum foil and bake for 30 minutes.
2. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
3. Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and makes it easier to cut.

### Step 6: Garnish and Serve

1. Garnish with fresh sage leaves and thyme sprigs (optional).
2. Serve warm and enjoy!

## Tips and Variations

* **Make it vegetarian:** Omit the chorizo and add roasted vegetables like mushrooms, spinach, or bell peppers to the filling. You can also use a vegetarian sausage alternative.
* **Add more vegetables:** Mix in other roasted vegetables like zucchini, eggplant, or carrots to the butternut squash puree or chorizo filling.
* **Spice it up:** Add more red pepper flakes or a pinch of cayenne pepper to the chorizo filling for extra heat.
* **Use different cheeses:** Try using provolone, fontina, or Gruyere cheese instead of or in addition to mozzarella.
* **Make it gluten-free:** Use gluten-free lasagna noodles.
* **Make it ahead:** Assemble the lasagna a day ahead of time and store it in the refrigerator. Add about 15-20 minutes to the baking time.
* **Freeze it:** Baked or unbaked lasagna can be frozen for up to 2 months. Thaw completely in the refrigerator before baking or reheating.
* **Brown the squash:** For a deeper, richer flavor, broil the roasted butternut squash for a few minutes after roasting, keeping a close eye on it to prevent burning.
* **Homemade Pasta:** For a truly special occasion, make your own lasagna noodles from scratch.
* **Ricotta Salata:** Sprinkle crumbled ricotta salata over the finished lasagna for a salty, tangy finish.
* **Pecorino Romano:** Substitute some of the Parmesan cheese with Pecorino Romano for a sharper, saltier flavor.

## Serving Suggestions

This Butternut Squash and Chorizo Lasagna is a complete meal on its own, but here are a few side dishes that would complement it perfectly:

* **Green Salad:** A simple green salad with a vinaigrette dressing.
* **Garlic Bread:** Crusty garlic bread for soaking up the delicious sauce.
* **Roasted Vegetables:** Additional roasted vegetables like Brussels sprouts or asparagus.
* **Caesar Salad:** A classic Caesar salad adds a refreshing contrast.
* **Italian Bread:** A simple loaf of Italian bread is perfect for mopping up the sauce.

## Nutritional Information (Approximate)

(Per serving, based on 8 servings)

* Calories: 450-550
* Protein: 25-35g
* Fat: 20-30g
* Carbohydrates: 40-50g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Conclusion

This Butternut Squash and Chorizo Lasagna is a delicious and satisfying dish that’s perfect for fall. It’s easy to make, impressive to serve, and sure to become a family favorite. The sweet and savory flavors combined with the creamy cheese and tender noodles create a truly unforgettable culinary experience. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of autumn in every bite!

Enjoy this culinary adventure and remember to share your creations with friends and family. Bon appétit!