Tag Archives: pumpkin butter

Pumpkin Lasagna

I made this lasagna for Thanksgiving this year and it was a big hit.  It is pretty time-consuming to make (about 2 hours), so I would actually recommend making 2 at once if you can, and freeze the second one for later.  Lasagna freezes really well, and I’ve found that they are almost always better when cooked ahead of time and then reheated.  I promise, you will not regret making two…or three or four 🙂  Just be sure to share…this is a 4 cheese and is not low on calories!


  • 1 pie pumpkin
  • 1/2 butternut squash
  • 1 pear, cored & cubed
  • 1 med.  leek, sliced
  • 1 cup vegetable stock
  • 1 clove garlic chopped
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • 3 Tbs pumpkin butter (click on the link for my recipe)
  • 6 cooked lasagna noodles
  • 1 (15 oz) container ricotta cheese
  • 1 (4 oz) package goat cheese
  • 1 package frozen chopped spinach, thawed & drained
  • 2 eggs
  • 3 cups shredded mozzarella cheese
  • 1/2 cup Parmesan cheese
  1. Preheat oven to 400 degrees
  2. Cut pumpkin and butternut squash in half, remove seeds and place skin side up on a rimmed baking sheet with 1/2 cup water.  Roast in oven for about 45 mins or until you can very easily stick a fork through the skin
  3. In a large bowl, mix ricotta, goat cheese, spinach and eggs.  Set aside for now.
  4. When the pumpkin and squash are done, remove from oven and let sit for a few minutes.
  5. Meanwhile you can start your sauce: heat veggie stock in a pot over medium high heat.  Add pear, leek, garlic, pepper, and oregano.
  6. Remove skin from the butternut squash, cube the squash and add to the sauce pot.  Bring to a boil and simmer until all ingredients can be easily mashed.
  7. Add pumpkin butter to the sauce
  8. Blend the stock & veggies until smooth.  An immersion blender is ideal, but you could use a food processor or regular blender in small batches as well.  Set aside and let cool
  9. Remove skin from the pumpkin and cut into 1/3″ slices, or cut first and remove skin as you go.
  10. Spread 2/3 cup sauce in a 9″x13″ lasagna dish.
  11. Layer 3 lasagna noodles, 1/2 remaining sauce, 1/2 ricotta mixture, 1/2 pumpkin slices, 1/2 mozzarella & 1/2 Parmesan.
  12. Repeat layers one more time with remaining ingredients.
  13. Bake in oven at 375 for about 45 mins

Substitutions: The sauce is basically a homemade butternut squash soup with some pumpkin butter added.  If you are short on time, you could buy canned butternut squash soup, cook it down a little on the stove to thicken it and then add some canned pumpkin pie mix in place of the pumpkin butter.


Pumpkins…not just for carving anymore

When I was a kid, the only time I thought about pumpkins was around Halloween when we would carve them.  Although that was great fun, I now enjoy all of the yummy pumpkin goodness that cooks up in my kitchen!  Pumpkin pie, stuffed and roasted pumpkin, pumpkin soup, pumpkin bread, and today, PUMPKIN BUTTER!!!  Oh my goodness, I cannot begin to tell you how amazing my apartment smells right now!

I first tried pumpkin butter at Lyman Orchards when I was still living in Connecticut and it got me hooked, but absolutely no store-bought (even if from a farm) can compare to homemade.  The smell alone is pure heaven!  You cook it down for about 6 hours in a slow-cooker, so you get to enjoy it all day long.

You could put pumpkin butter on pretty much anything.  Try it on toast, scones, muffins, a sandwich, or as a glaze.  If you eat pork, I bet it would be great on a pork chop (sustainably raised of course) 🙂


  • 2 Pie Pumpkins (typically about 6 inches in diameter, not big carving pumpkins)
  • 1 1/2 Tbs Cinnamon
  • 2 tsp ground clove
  • 1/2 tsp Allspice
  • 2 cups sugar
  1. Cut your pumpkins in half and scoop out the guts.  Be sure to save the seeds as you will want to roast them later because they are super delicious
  2. Steam the pumpkins for about 15 mins.  I had to do mine in 2 batches because my steamer wasn’t large enough.  You can let them cool for a minute and then the pumpkin should separate right out of the skin.
  3. Puree the pumpkin.  An immersion blender works great, but you could also use a food processor or a  hand mixer.  It may be too thick for a standard blender
  4. Add the pumpkin puree, sugar and spices to your slow-cooker and stir together.  Cook on low with the lid cracked open for about 6 hours.  You want it to cut down to about half of the original amount.
  5. Stir every now and then…you don’t really have to, but I guarantee that the smell won’t allow you not to taste it, so I’m giving you permission now.  🙂

Due to the low acid level in pumpkin butter it is not recommended that you can it for preserving, but it freezes excellently, so put it in your mason jars and store in the back of your freezer for when you want it.  An open jar will store for a few weeks in the fridge.