Seasonal Comforts with Fresh Ingredients
Seasonality is the driving force behind an innovative, profitable menu. Utilizing local squash in autumn and winter menus is a natural choice, as chefs can draw inspiration from the various types. Fresh, local products taste better, cost less, and increase the perceived value of a dish. Raise the bar throughout the year with local squash varieties from Maines’ dependable partner, Markon. Markon offers a wide selection of squash that can add character and freshness to your menu and allow for higher price points.
Ingredients
Goat Cheese & Parmesan Cream Sauce
- 2tbsp unsalted butter
- 2tbsp all purpose flour
- 1cup whole milk
- 1/4cup chevre softened
- 1/4cup grated Parmesan cheeseplus additional for serving
- 1tsp fresh ground black pepper
- 1/4tsp fresh grated nutmeg
Kabocha Squash Filling
- 1 Medium Markon Kabocha Squashhalved and seeded
- 3tbsp olive oil
- 1tsp kosher salt
- 1tsp fresh ground black pepper
- 3 garlic clovesminced
- 1 large egg
- 1cup whole milk ricotta cheese
Lasagna Rolls
- 8 lasagna noodles
- 2cups chopped baby broccoli and/or broccoli rabe
- 8slices prosciutto
- 1cup mozzarella cheeseshredded
For Serving
- 2tbsp olive oil
- 1tbsp plus 1 tsp Fresh sage
- 1tsp fresh ground black pepper
Servings:
Units:
Instructions
Goat Cheese & Parmesan Cream Sauce:
- Melt butter in a sauté pan over medium heat; add flour and cook until thickened, about 2 minutes, whisking frequently. Add milk, chèvre, Parmesan cheese, pepper and nutmeg; cook until slightly thickened, about 5 minutes, whisking constantly. Cool; refrigerate in an airtight container up to 6 days. Makes about 2 cups.
Kabocha Squash Filling
- Brush inside of squash with oil; sprinkle with ½ teaspoon each salt and pepper. Roast squash, skin side up, on a parchment-lined sheet pan at 400°F until very tender, about 45 minutes; cool slightly. Remove and discard skin from squash; mash in a bowl. Stir garlic, egg, ricotta cheese, 1 cup squash and remaining ½ teaspoon each salt and pepper in a separate bowl; reserve remaining squash for another use. Refrigerate in an airtight container up to 6 days. Makes about 2 cups.
Lasagna Rolls
- Cook lasagna as package directs; drain. Blanch broccoli in a large saucepot of salted boiling water until just tender, about 1 minute; drain. Spread each lasagna noodle with ¼ cup squash mixture; top with 1 slice prosciutto, 2 tablespoons mozzarella cheese and ¼ cup broccoli. Roll up lasagna noodles to enclose filling. Refrigerate, seam side down, in an airtight container up to 2 days. Makes about 8 lasagna rolls.
For serving
- Place 2 Lasagna Rolls in oven-safe dish; top with ½ cup Goat Cheese & Parmesan Cream Sauce and drizzle with ½ tablespoon oil. Sprinkle Lasagna Rolls with 1 teaspoon sage, ¼ teaspoon pepper and additional Parmesan cheese. Roast at 400°F until heated through, about 15 minutes; broil until cheese is golden brown and bubbly, about 2 minutes.