Send Marc a message!

Use the quick form on the right to send Marc an email.


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


Recipes & Entertaining Ideas

Filtering by Tag: Butternut Squash

Roasted Butternut Squash Lasagna

Marc J. Sievers

I am always looking for new ways to cook with and prepare one of my all-time favorite vegetables, butternut squash.  One of the best cooking methods (and easiest!) to prepare it is roasting.  The roasting process really brings out the sweet flavor and it also caramelizes it slightly while making the edges a bit crisp!  Because roasting happens at such a high temperature, roughly 425-450 degrees, it allows the cubes of squash to cook on the outside and still retain an “al dente” like texture inside, almost the consistency of a cubed potato you would find in soup.

While roasted butternut squash is fabulous by itself (right out of the oven), on salads, sandwiches, and in my Autumnal Risotto, I really wanted to showcase the delicious flavor in an all-time classic like lasagna!  My Roasted Butternut Squash Lasagna is filled with other favorites like red peppers, fresh thyme, and the nutty flavor of Gruyere.  Don’t let the size of the pan fool you either!  This lasagna is as hearty as they come, layer after layer, bite by bite, it’s going to be a fabulous roller coater of flavor.  Tie up those apron strings, pour a glass of wine, and get cookin!  Happy yummy-ness!

Roasted Butternut Squash Lasagna

Ingredients (serves 4 generously, or 6 accompanied with a salad)

  • Roasted Butternut Squash – 3 cups, recipe below

  • Red Pepper – 2 large, ½-inch diced

  • Yellow Onion – 1 large, ½-inch diced

  • Garlic – 5 cloves, finely minced

  • Thyme – 3 tablespoons, freshly minced

  • Nutmeg – ¾ teaspoon

  • Black pepper – 1 teaspoon, freshly cracked

  • Sea Salt – ¾ teaspoon

  • Flour – ½ cup, all-purpose

  • Butter – 12 tablespoons, unsalted, divided

  • Milk – 4 cups, whole

  • Olive Oil – 1 tablespoon

  • Gruyere – 1 cup, freshly grated

  • Parmesan – 1/2 cup, freshly grated

  • Mozzarella – ½ cup, shredded

  • Lasagna Noodles – ½ pound, no-cook variety


  1. Preheat the oven to 375 degrees F. Butter a 8 x 8 x 2-inch baking dish.

  2. In a large sauté pan heat 4 tablespoons of butter and 1 tablespoon of olive oil over medium-low heat. Cook the onions and red peppers for 15 to 17 minutes or until tender and the edges are slightly golden brown. Add the garlic, thyme, and roasted butternut squash. Continue to cook for another 2 to 3 minutes. Remove from the heat and set aside.

  3. Combine all three cheeses into a small bowl and set aside.

  4. In a small sauce pan bring the milk to a simmer and then set aside.

  5. In a large sauce pan melt 8 tablespoons (1 stick) of butter over low heat. Add the flour and continue to cook for another 1 to 2 minutes, stirring constantly with a wooden spoon.

  6. Pour the hot milk over the butter mixture. Add the salt, pepper, and nutmeg. Continue to cook for another 5 to 6 minutes until it becomes thick, stirring constantly with a whisk.

  7. To assemble the lasagna, coat the bottom of the baking dish moderately with white sauce. Arrange a layer of noodles to cover the bottom of the dish. Add 1/₃ of the sauce, 1/₃ of the butternut squash mixture, and 1/₃ of the cheeses. Repeat the process twice more. You will have a total of three layers of noodles with three layers butternut squash and cheese in-between.

  8. Place the baking dish onto a sheet pan and bake for 40-45 minutes, or until the top is browned and the sauce is bubbly and hot.

  9. Allow to cool for 10 minutes and serve hot.

Tip: The lasagna may be assembled 1 day in advance and kept in the refrigerator.  Allow the lasagna to sit out at room temperature for 1 hour before following baking instruction.

Roasted Butternut Squash

Ingredients (makes 3 - 4 cups)

  • Butternut Squash – 1 large, peeled, seeded, and cut into ½-inch cubes

  • Olive Oil – 3 tablespoons

  • Sea Salt - 2 teaspoon2

  • Black Pepper - 2 teaspoon, freshly cracked


  1. Preheat the oven to 425 degrees F.

  2. In a large bowl toss the cubed squash with the olive oil, salt, and pepper.

  3. Place squash on a baking sheet and bake at 400 degrees F for 40 to 45 minutes. Halfway through the baking time, toss the squash pieces with a spatula to ensure even roasting and browning. Remove from oven and let cool. The squash should be aromatic and lightly caramelized.

Tip: The roasted butternut squash can then be stored in the refrigerator for up to 5 days.

Order a signed copy of my cookbook Entertaining with Love!

Print Friendly and PDF

Autumnal Risotto

Marc J. Sievers

I have to admit, I love being in the kitchen and testing recipes (while enjoying wine!). It is my way of escaping the crazy outside world; where I can be creative with flavors, both savory and sweet. And I simply adore cooking for Ryan, as he does for me!

I thought it would be festive to post a recipe inspired by Fall, and the perfect addition to your Autumn table!  I created Autumnal Risotto and it is full of warm flavors and hearty ingredients! It is a “kitchen friendly” recipe (meaning minimal complexity, time, and mess) that I know you will love!

Read on for your ingredients list and how-to:

Autumnal Risotto

Ingredients (serves 6)

  • Yellow Onions - 2, chopped

  • Apple (Gala) - 1, peeled, cored, ½-inch dice

  • Garlic - 3 cloves, minced

  • Olive Oil - 2 tablespoons

  • Butter - 1 tablespoon

  • Roasted Butternut Squash - 1½ cups

  • Kosher Salt - 2 teaspoons

  • Black Pepper - 1½ teaspoons, freshly cracked

  • Rosemary - 2 teaspoons, freshly minced

  • Thyme - 2 teaspoons, freshly minced

  • Vegetable Stock - 4 cups, hot

  • Arborio Rice - 2 cups (un-cooked)

  • Spiced Apple Cider - 1 cup

  • Heavy Cream - ½ cup

  • Parmesan - 1 cup, shredded


  1. Start by combining both the vegetable stock and spiced cider in a medium sauce pan, and bring it to a boil, then reduce the heat to a simmer.

  2. In a medium-sized heavy-bottomed stock pot melt the butter together with the olive oil. Sauté the onions, apples, salt, and pepper over medium heat until the onions are translucent (about 8 to 10 minutes), and stir occasionally.

  3. Add the roasted butternut squash, minced garlic, rosemary, and thyme, and continue to cook for another 2 minutes, stirring occasionally.

  4. Next, add the dry rice and stir until well coated and slightly translucent (about 2 minutes). Stir in 1 cup of the HOT stock mixture and simmer gently, stirring occasionally.

  5. After the stock has been mostly absorbed into the rice, add another cup of stock and let simmer and absorb. Continue this same process until the rice is cooked (about 18 to 22 minutes). When taste-testing the rice it should have a bit of a “bite” to it and be slightly al dente.

  6. Stir in the heavy cream and shredded Parmesan cheese. Remove from the heat, cover the pot, and let stand for just a few minutes before serving. Enjoy!

This recipe calls for roasted butternut squash.  It is simple and easy, here's how I did it:

Roasted Butternut Squash


  • Butternut Squash - 4-pounds, peeled, seeded, and cut into 1-inch pieces

  • Olive Oil - 4 tablespoons

  • Sea Salt - 1 teaspoon

  • Black Pepper - 1 teaspoon, freshly cracked


  1. Preheat the oven to 400 degrees.

  2. In a large bowl, add 4 tablespoons of olive oil, salt, and pepper.

  3. Add the squash and with a large spoon, toss until coated,

  4. Place squash on a baking sheet and roast for 40 to 45 minutes,

  5. Halfway through, toss the squash pieces with a spatula to ensure even roasting and browning,

  6. Remove from oven and let cool, the squash should be aromatic and lightly caramelized.

 The roasted butternut squash can then be stored in the refrigerator for up to 5 days.

Tip: My Autumnal Risotto will serve 6 people when accompanied by a crusty baguette and baby arugula salad (or a salad of your choice).  I recommend a classically themed balsamic vinaigrette for the salad (which you could enhance with a splash of citrus, like orange).  A fantastic wine pairing would be a Rombauer Vineyards Red Zinfandel (my guests really loved the peppery bold wine with the savory and slightly sweet risotto).  You may also serve the Autumnal Risotto as a delicious warm side dish.

Idea: Leftovers may be kept in the refrigerator.  When re-heating, do so on the stove over a low-medium flame adding ¼ cup of either heavy cream or vegetable stock.  You may choose to add more or less, depending on the amount you are re-heating.  You are looking for a creamy (but not wet) consistency.

I told you it was “kitchen friendly”!  Autumnal Risotto is the perfect recipe for an elegant dinner party or a casual Saturday lunch.  Your guests will crave your cooking again and again!  Luckily, I will be posting more knock-out recipes for you to try!  Have a great week everybody!

Order a signed copy of my cookbook Entertaining with Love!

Print Friendly and PDF