2003 Chardonnay – Butternut Squash Lasagna with a sage béchamel sauce

2003 Chardonnay – This chardonnay, barrel fermented and aged in a stainless tank is a fresh spicy white wine that is an easy match for food. We selected it to go with our Butternut Squash Lasagna as a refreshing contrast to the thick, rich, almost sweet Lasagna. This combination serves as a beautiful first course, a simple lunch, or even dinner when paired with a salad.

Butternut Squash Lasagna with a sage béchamel sauce

1 tablespoon olive oil
1 1.5–2lb butternut squash
¼ cup butter
3 TSP chopped fresh sage
¼ cup flour
3½ cup whole milk
1 package fresh wonton noodles
2½ cups shredded mozzarella
1 cup grated parmesan
Cut squash in half-remove seeds — brush with olive oil

Place in 375 degree oven for 45 minutes (until soft)

Scoop out flesh into blender — puree

You may need to add a touch of water (should be the consistency of baby food)

Season to taste with salt and pepper

Add sage — cook 1 minute

Add flour — whisk for 2 minutes

Bring to a boil then simmer for a couple of minutes until sauce thickens slightly (should coat a spoon)

Season with salt and pepper to taste

Lightly butter a 13×9 baking pan

Coat bottom of pan with béchamel sauce

Lay 6 wonton noodles over sauce

Spread squash puree and a layer of mozzarella. A layer of noodles. Another layer of béchamel and sprinkle parmesan. A layer of noodles. A layer of squash and mozzarella. Noodles. A layer of béchamel. End with a layer of béchamel on top (do not add parmesan to top layer)

Cover with tin foil bake 45 minutes in a 375 degree oven

Remove foil sprinkle top with mozzarella and parmesan (bake 15 minutes)

Remove and let rest 15 minutes before serving