I was looking for some "fall" inspired recipes for dinner--and I came across this one in a magazine (Ultimate Italian) and decided it looked amazing! I'm very excited for it to come out of the oven so we can taste it!
3lb butternut squash, peeled, seeded, and cut into 1/4" slices (next time I would chunk it)
6 cloves of garlic, minced
1T fresh rosemary
9 no boil noodles
1 1/3c fresh parmesan cheese
1c whipping cream
1. Preheat oven to 425. Lightly grease baking pan. Place squash in pan and toss with EVOO and salt. Spread in an even layer. Roast uncovered for 25 minutes or until tender--turn once. Then reduce oven temp to 375.
2. Meanwhile for the sauce: In a large saucepan, heat butter over medium heat. Add garlic; cook and stir for 1 minute. Stir in flour and salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Stir in squash and rosemary.
3. Lighly grease a 3 quart rectagular baking dish. To assemble, spread about 1 cup of sauce in the prepared baking dish. Layer 3 noodles in the dish. Spread with 1/3rd of the remaining sauce. Sprinkle with 1/3c of parm cheese. Repeat layering noodles, sauce, and cheese two more times. Pour whipping cream evenly over layers in dish. Sprinkle with the remaining 1/3c of Parm cheese.
4. Cover dish with foil. Bake for 40 minutes. Uncover and bake an additional 10 minutes or utnil edges are bubbly and brown. Let stand 10 minutes before serving!