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Food Friday 1/27/17: Chef Brian Arnoff

Butternut Squash Lasagna
Kitchen Sink Food & Drink

Today we are taking a taste of some locally-sourced treats. Chef Brian Arnoff of Kitchen Sink Food & Drink in Beacon, New York is in the studio and he’s brought some dishes and drinks that incorporate ingredients found right in our region. Brian ran a food truck in Washington, DC before opening Kitchen Sink, which was voted Best New Restaurant by Hudson Valley Magazine readers in 2016.

The number to call is 1-800-348-2551. You can also email your questions to voxpop@wamc.org.

Here is the recipe for the butternut squash lasagna from Chef Brian Arnoff featured on the episode.

At Kitchen Sink our winter butternut squash lasagna is really an assembly of a bunch of separate recipes including, house made pasta, butternut squash puree, fresh ricotta, béchamel and more. This lasagna will be delicious whether you make every single item yourself or get some help from the store.

All measurements are rough estimates, this amount makes about 10 individual lasagnas at the restaurant or 1 13 by 9 Pyrex style pan.

Homemade or store bought noodles (for a great pasta recipe google Marc Vetri pasta recipe)

Brown butter butternut squash

3 medium butternut squash

½ lb browned butter

Béchamel (optional)

Ricotta mix

1 pint ricotta

1 cup shredded Fontina plus ½ cup extra for lasagna top

1 cup Grana Padano cheese

1 egg

Onion nut layer

2 large Spanish onions

1 pint chopped pecans

1 tbs chopped fresh thyme

Olive oil

Salt and pepper

Pesto for garnish

Half and seed butternut squash. Roast at 350 cut side down until soft 40-60 mins. Remove flesh from skin and puree with butter salt and pepper until smooth.

Small dice onions and caramelize in pan over low heat – it will take 20-30 minutes. Add pecan pieces thyme salt and pepper, cook until very fragrant. Remove from pan and cool.

Mix all cheese with 1 egg, salt and pepper to make cheese mix.

At the restaurant we use 6 layers of pasta. We go Pasta/Butternut/Pasta/Cheese mix/pasta/onion mixture and béchamel/pasta/butternut/pasta/cheese mix/Béchamel and sprinkle cheese.

We use a very thin house made pasta and relatively thin layers of filling, this is all personal preference and could be done in fewer bigger layers

For full size lasagnas bake until bubbling around the edges and 180 degrees in the middle, the most important step of lasagna making cool for about an hour until 130 – 140 degrees for best slicing ability. 

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