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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Lasagna of Roasted Butternut Squash Recipe courtesy Michael Chiarello Show: Easy Entertaining with Michael Chiarello Episode: Little Bitty Bites Overall User Rating:  |
Amazing Lasagna
12/27/2005 at 12:57am
User: Tamara from Salem, OR User Rating:
This lasagna is great! Made it for Christmas dinner, was excellent with ham. The roasted squash on it's own was fantastic - I did not use the fennel or cinnamon, just fresh sage, ground sage, salt & pepper. Took a couple hours from start to finish, but well worth it. I had plenty of sauce, i used the whole stick of butter instead of 6 tablespoons & a little more than 1/2 cup of flour. I also added grated parm, more salt & thyme to the sauce. This dish was delicious! I will make it again & again. Thanks Michael, a great recipe!
Waste of time
12/09/2006 at 03:34pm
User: JEAN from Phoenix, AZ User Rating:
After reading the reviews that averaged 5 stars I decided to make this. Besides taking so long - it was so bland tasting. My husband and I liked the roasted squash when it came out of the oven, it smelled good and tasted even better. (That I will do again.) But mixed with the cheeses and covered in the bland white sauce, you lose all the good taste of the squash. I gave some to my dauther and husband to taste and her coment was - don't mess with a good thing - use the noodles in Italian Lasagna!
AMAZING!!!!!!
12/08/2006 at 09:30pm
User: ALYSSE from Jamaica Plain, MA User Rating:
So good. Everyone was raving.
Rich and tasty
11/30/2005 at 11:56am
User: LORI from Gaithersburg, MD User Rating:
This was a delicious dish, but I am a fairly experienced cook and this took 2-1/2 hours from the start to get it in the oven. Then the baking process took almost 2 hours. I baked it for the recommended hour covered and 15 minutes uncovered and it hadn't even started to brown. I left it in another 30 minutes, and it was about half browned. It could have gone another 20-30 minutes easily. I made it as a main course and it was a bit much. I will make it again as a side with shellfish or poultry when I have a lot of time. It was incredibly tasty and different.
Ton of work but worth it
11/21/2005 at 11:04am
User: Anonymous User Rating:
Phenomenal results make the effort and time worth it. It's a ton of prep--I easily spent 3 hours on this and I think I dirtied every utensil, pot, and pan in the kitchen. However, the lasagna is amazing.
Great fall dish!
11/15/2006 at 07:04pm
User: Jennifer from Wading River, NY User Rating:
I made this for a dinner party with a fall harvest theme. It was a hit! You can really taste the butternut squash, it stands up to all the other flavors. Great vegetarian dish! The make ahead factor was great as a hostess.
butternut squash lasagna
10/15/2005 at 02:08am
User: CHRIS from Des Moines, WA User Rating:
This is wonderful! It's very rich and elegant. I brought some leftovers to work and everyone who tried it loved it. The next time I make it I will have roasted chicken or turkey to go with it.
Just OK...
10/14/2006 at 06:42pm
User: Suzanne from Redondo Beach, CA User Rating:
I was really looking forward to this one! Love butternut squash and the creamy bechemel sounded awesome. Here's what I found to be the issue--too sweet. Must be because of the spices. Some of the other reviewers omitted the fennel and cinnamon mixture--maybe that's a good idea. Anyhow the texture was great (it's a HUGE lasagna), but for me, too sweet.
Good, but not our favorite recipe for butternut squash lasagna
10/08/2006 at 06:37pm
User: Anonymous User Rating:
We did enjoy this lasagna. I adore Michael Chiarello but we much preferred the butternut squash and mushroom lasagna we made last Thanksgiving from Epicurious.com. I am an experienced cook, and while the prep did not put us off, it seemed like too much sauce, also the cinnamon made it taste too sweet even though we used just a sprinkle. Just our taste buds, I guess, and we will try future recipes.
Wonderful!
08/29/2005 at 08:55pm
User: Anonymous User Rating:
I made this yesterday. Wonderful! The squash filling would go great in ravioli, tortellini, canelloni & manicotti, along with the sauce!
Made Great Ravioli
08/27/2006 at 01:07pm
User: Doug from Clearwater, FL User Rating:
Stepped out on a limb and made raviolis fom this recipe. Used the sauce also. Could have been a little more savory for my taste but overall delicious
Squash Lasagna
07/10/2006 at 10:45pm
User: Anonymous User Rating:
This was terrific. Giada does a fantastic squash lasagna also and that is the one I have been using, but I incorporated a little of Michael's into her's....but no fennel/cinnamon. Now I have the best of both Italian worlds!
A Great Success!
06/24/2006 at 10:34am
User: Christina from Philadelphia, PA User Rating:
Made this for my mother-in-law's birthday dinner last night and it was a huge hit! Lots of steps, making this Asian-Canadian feel like a real Italian mama! Served with Michael Chiarello's Planked Salmon with Honey-Balsamic Glaze and sauteed broccoli-rabe with pine nuts. Will certainly make this again!
Very Good
03/19/2006 at 12:02pm
User: Anonymous User Rating:
Not hard to prepare and full of flavor. Very good comfort food.
Uber Delicious
02/22/2008 at 03:37pm
User: Aarti from Los Angeles, CA User Rating:
A magnificent orchestra of perfectly complimentary flavors. Made it for a dinner party, and my guests practically hoisted me on their shoulders after our meal. Worth the work.
Big hit with the family
01/14/2006 at 08:27am
User: MARY from Manchester, NH User Rating:
I admit that I did not use the fennel/cinnamon mixture but pretty much stayed true to the rest of the recipe - combined with ideas from Giada DiLaurentiis' recipe and people raved.