Serves 6 with leftovers; recipe by Courtney McDonald
-3 1/2 pounds butternut, kabocha or acorn squash, peeled, seeded, and cut
into 1-inch pieces
-2 tablespoons olive oil
-salt and pepper, to taste
-1 pound whole-milk ricotta cheese
-1 pkg no-boil lasagna noodles (you may not need all of them)
-1/2 cup heavy cream
-2 large egg yolks
-2 cups fresh mozzarella cheese, grated
-2 tablespoons unsalted butter
-2 Tbsp curry powder
-1/4 cup fresh thyme leaves
-1 1/4 cups chicken or vegetable broth
-1 cup finely grated Parmesan cheese
-1/2 cup crumbled goat cheese
Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, and mozzarella in a medium bowl. Season with salt.
Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, remove from heat and add curry powder and thyme. Set aside.
Place squash in a medium bowl and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in curry-butter mixture and broth. Season with salt and pepper.
Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture, and top with the crumbled goat cheese.
Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.
Krista and Andrew Abrahams
4053 Wilson Town Rd, Lincoln CA 95648
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View farm stay information here.
Sales: Newcastle Produce, Auburn Farmers’ Market and online through our website or Amazon.com. We also sell through the Tahoe Food Hub.
Hours: Sunday mornings for tours at milking time. Other times by special arrangement. Email for availability
Products: We raise heritage breed cattle, chickens and emus on our farm in the foothills in-between Auburn and Lincoln. We are a state certified, Grade A dairy and farmstead creamery that sells cheese, butter, ice cream and yogurt all made in small batches on the farm. We have about 1500 free range laying chickens that live harmoniously with the cows, pigs and other farm animals. Our specialty are the hearty and picturesque Scottish Highland breed but we also raise Dutch Belted, Dexters, Milking Shorthorns and various crosses. Our cows live together with their calves, outside year-round, are milked only once per day and receive the highest levels of personal care.
Long Dream Farm operates a farm stay — rented via airbnb — with a house that can sleep 8 people. Visitors are welcome to observe and participate in farm activities such as milking, feeding and brushing cows and also enjoy hiking the property and swimming in the creek.