Butternut Squash Lasagna Cooking Injury

Butternut Sqash Cooking Injury, originally uploaded by edkohler.

Master cook, Sarah Deitch asked me if I had a sense of accomplishment after cooking (not recommended) Roasted Butternut Squash, Rosemary, and Garlic Lasagna.

The answer is, yes, as this picture shows. The accomplishment was almost cutting off the tip of my thumb while chopping up the butternut squash. I’m reminded of my attempt at cooking every time I type on my Treo or open zip-lock bags.

I’ve never cut myself while eating out, making Macaroni & Cheese, or slicing a frozen pizza, but this will be the last time I make Roasted Butternut Squash, Rosemary, and Garlic Lasagna.

Don’t Make Roasted Butternut Squash, Rosemary, and Garlic Lasagna

I decided to make lasagna the other night while walking into the Seward Coop. So I pulled up Food TV on my Treo, searched for Lasagna, and found the recipe linked to below. I figured Butternut Squash was in season, so I’d give it a shot. However, I didn’t spend enough time looking at all the steps involved in making this concoction.

It’s way too much work. For example, this is just one step of the process:

Roasted Butternut Squash, Rosemary, and Garlic Lasagna

In a large heavy saucepan, cook garlic in butter over moderately low heat, stirring, until softened. Stir in four and cook roux, stirring, 3 minutes. Remove pan from heat and whish in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper, to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

It’s time to switch back to eating out. Cooking is way too much work, and it hurts my Dodgeball ranking.