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Lamb and Butternut Squash Béchamel Pasta Bake https://www.metro.ca/userfiles/image/recipes/casserole-pates-bechamel-agneau-courge-11791.jpg PT30M PT1H30M PT2H00M
To roast squash, preheat oven to 425°F. Line a baking sheet with parchment paper.Wash and dry butternut squash. Trim each end to remove stem and bottom. Cut squash in half lengthwise and remove seeds. Place squash cut side up on baking sheet. Sprinkle each with 1 tbsp (30 ml) oil and season with salt and pepper.Roast in preheated oven for 20-25 minutes until squash has softened.Place squash in food processor or blender. Leave the skin on the squash as it is soft and edible. Process until smooth creamy sauce. Set aside until ready to use.While squash is roasting, make meat sauce. Heat oil in a large deep pan over medium heat. Add onions and sauté for 3-4 minutes until soft and slightly golden. Add garlic and sauté for an additional minute until soft and translucent.Add tomato paste and cook for 2- 3 minutes until heated through, stirring occasionally. Add lamb and cook until browned, 5-6 minutes. Add wine and continue cooking until evaporated, about 2 -3 minutes. Add tomatoes, cinnamon, salt and pepper and cook until thickened, 4-5 minutes. Stir in parsley and set aside.To make béchamel, melt butter in a medium pot over medium heat. Add flour and whisk until thick and smooth, about 1 minute. Add hot milk a cup at a time while continuing to whisk until thick and creamy. Whisk in nutmeg and add in halloumi cheese, continuing to whisk until halloumi has melted.Remove from heat and stir in squash and breadcrumbs. Let cool for 5 minutes and whisk in egg yolks.Preheat oven to 375°F. Cook pasta al dente, about 6-7 minutes as you don't want to over cook it as it will also bake in the oven. Drain, place in large bowl and toss with olive oil. Add eggs, halloumi and parsley and toss well to mix.Spread pasta evenly on the bottom of a 10x10 or 9x12 or 12 inch round deep dish baking dish. Stir in a 1/4 cup (60 ml) of the béchamel sauce into the meat mixture and spread it evenly on top of the pasta.Pour béchamel sauce over meat mixture and spread it evenly and smooth. Sprinkle the 1/3 cup (80 ml) of grated halloumi on top and bake in the preheated oven for 45-50 minutes until top of béchamel sauce is deep golden. Remove from oven and let set for 15-20 minutes before cutting.Garnish with additional finely chopped parsley.
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Meat sauce : 2 tablespoons (30 ml) olive oil 1 medium onion, finely diced 2 tablespoons (30 ml) minced garlic 2 tablespoons (30 ml) tomato paste 1 lb (,45 kg) ground lamb 1/4 cup (60 ml) dry white wine 1 cup (250 ml) canned diced tomatoes 1 teaspoon (5 ml) cinnamon 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) ground pepper 1 cup (250 ml) finely chopped Italian flat leaf parsley Bechamel sauce : 1 lb (,45 kg) butternut squash 2 tablespoons (30 ml) olive oil 1 teaspoon (5 ml) salt 1/2 teaspoon (2,5 ml) ground pepper 7 tablespoons (105 ml) butter 7 tablespoons (105 ml) all-purpose flour 4 cups (1 L) whole milk, hot 1/2 teaspoon (2,5 ml) ground nutmeg 1/2 cup (125 ml) halloumi cheese, grated + 1/3 cup (80 ml) grated more 2 tablespoons (30 ml) Panko breadcrumbs 3 large egg yolk at room temperature, beaten Pasta: 1 lb (454 g) penne 2 tablespoons (30 ml) olive oil 2 large egg, beaten 1/2 cup (250 ml) grated halloumi cheese 2 tablespoons (30 ml) finely chopped Italian flat leaf parsley
Lamb and Butternut Squash Béchamel Pasta Bake

Lamb and Butternut Squash Béchamel Pasta Bake

Rate this recipe
0 Vote
4-6
Main course
0:30
Preparation
1:30
COOKING
2:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Meat sauce :
  • 2 tablespoons
    (30 ml)
    olive oil
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  • 1
    medium onion, finely diced
  • 2 tablespoons
    (30 ml)
    minced garlic
  • 2 tablespoons
    (30 ml)
    tomato paste
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  • 1 lb
    (,45 kg)
    ground lamb
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  • 1/4 cup
    (60 ml)
    dry white wine
  • 1 cup
    (250 ml)
    canned diced tomatoes
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  • 1 teaspoon
    (5 ml)
    cinnamon
  • 1 teaspoon
    (5 ml)
    salt
  • 1 teaspoon
    (5 ml)
    ground pepper
  • 1 cup
    (250 ml)
    finely chopped Italian flat leaf parsley

  • Bechamel sauce :
  • 1 lb
    (,45 kg)
    butternut squash
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  • 2 tablespoons
    (30 ml)
    olive oil
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    1 L


  • 1 teaspoon
    (5 ml)
    salt
  • 1/2 teaspoon
    (2,5 ml)
    ground pepper
  • 7 tablespoons
    (105 ml)
    butter
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  • 7 tablespoons
    (105 ml)
    all-purpose flour
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  • 4 cups
    (1 L)
    whole milk, hot
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  • 1/2 teaspoon
    (2,5 ml)
    ground nutmeg
  • 1/2 cup
    (125 ml)
    halloumi cheese, grated + 1/3 cup (80 ml) grated more
  • 2 tablespoons
    (30 ml)
    Panko breadcrumbs
  • 3
    large egg yolk at room temperature, beaten

  • Pasta:
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  • 1 lb
    (454 g)
    penne
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  • 2 tablespoons
    (30 ml)
    olive oil
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    Flyer Deal  (1)
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    1 L


  • 2
    large egg, beaten
  • 1/2 cup
    (250 ml)
    grated halloumi cheese
  • 2 tablespoons
    (30 ml)
    finely chopped Italian flat leaf parsley
Imprimer ma sélection

Preparation

To roast squash, preheat oven to 425°F. Line a baking sheet with parchment paper.

Wash and dry butternut squash. Trim each end to remove stem and bottom. Cut squash in half lengthwise and remove seeds. Place squash cut side up on baking sheet. Sprinkle each with 1 tbsp (30 ml) oil and season with salt and pepper.

Roast in preheated oven for 20-25 minutes until squash has softened.

Place squash in food processor or blender. Leave the skin on the squash as it is soft and edible. Process until smooth creamy sauce. Set aside until ready to use.

While squash is roasting, make meat sauce. Heat oil in a large deep pan over medium heat. Add onions and sauté for 3-4 minutes until soft and slightly golden. Add garlic and sauté for an additional minute until soft and translucent.

Add tomato paste and cook for 2- 3 minutes until heated through, stirring occasionally. Add lamb and cook until browned, 5-6 minutes. Add wine and continue cooking until evaporated, about 2 -3 minutes. Add tomatoes, cinnamon, salt and pepper and cook until thickened, 4-5 minutes. Stir in parsley and set aside.

To make béchamel, melt butter in a medium pot over medium heat. Add flour and whisk until thick and smooth, about 1 minute. Add hot milk a cup at a time while continuing to whisk until thick and creamy. Whisk in nutmeg and add in halloumi cheese, continuing to whisk until halloumi has melted.

Remove from heat and stir in squash and breadcrumbs. Let cool for 5 minutes and whisk in egg yolks.

Preheat oven to 375°F. Cook pasta al dente, about 6-7 minutes as you don't want to over cook it as it will also bake in the oven. Drain, place in large bowl and toss with olive oil. Add eggs, halloumi and parsley and toss well to mix.

Spread pasta evenly on the bottom of a 10x10 or 9x12 or 12 inch round deep dish baking dish. Stir in a 1/4 cup (60 ml) of the béchamel sauce into the meat mixture and spread it evenly on top of the pasta.

Pour béchamel sauce over meat mixture and spread it evenly and smooth. Sprinkle the 1/3 cup (80 ml) of grated halloumi on top and bake in the preheated oven for 45-50 minutes until top of béchamel sauce is deep golden. Remove from oven and let set for 15-20 minutes before cutting.

Garnish with additional finely chopped parsley.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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