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Garlicky Roasted Butternut Squash Lasagna

3 lbs. butternut squash, halved and seeded
4 Tbsp. unsalted butter
2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
cup flour
4 cups milk
1 cup heavy cream
1 package no-cook lasagna noodles
3 cups parmesan cheese, finely grated

Preheat oven to 450F. Brush squash with olive oil; bake until soft, 45-50 minutes. Let cool, scoop out flesh; set aside. Melt butter in large skillet over medium-low heat. Whisk in flour and seasoning; cook for 3 minutes. Whisk in milk until smooth. Simmer until thickened, about 10 minutes, stirring occasionally. Stir in squash; season with salt and pepper. NOTE: sauce can be made 3 days in advance and refrigerated. Reduce oven to 375F. Beat cream until medium peaks form; set aside. Grease a 9X13-inch baking dish; spread 1 cup of sauce on bottom and cover with a layer of noodles. Add a layer of sauce and top sprinkle with cheese. Continue to layer until noodles and sauce are gone. Place final layer of noodles on top and cover with cream and remaining cheese. Cover with foil; bake for 30 minutes. Remove foil and continue baking until top is golden brown, about 10 minutes. Let cool 5 minutes before serving.

SIMILAR RECIPES

Creamy Carrot and Herb Linguini

6 oz. uncooked whole-wheat linguini
2 cups carrot noodles and ribbons
cup water
2 Tbsp. flour
2 cups low-fat milk
2 Tbsp. Halladay's Chardonnay Seasoning
cup parmesan, grated

Cook pasta according to package directions, adding carrots during last 3 minutes of cooking; drain. Heat a skillet over medium-low. Whisk flour and seasoning together with cup water and add to skillet. Slowly add milk, whisking constantly; bring to a simmer. Cook 5 minutes or until reduced to about 1 cups; whisk in cheese. Toss with pasta mixture to coat. Let sit 5-10 minutes before serving.

Lighten Up Alfredo

Recipe by Sandra Allonen

1 Tbsp. light butter
1 Tbsp. flour
1 cup non-fat milk
1 Tbsp. Halladay's Sundried Tomato Basil Alfredo Bistro Pasta Seasoning
2 Tbsp. light cream cheese
cup Parmesan, grated
1/8 tsp. nutmeg

In a saucepan, melt butter. Add flour and whisk until smooth. Slowly whisk in milk. Stir in cream cheese and seasoning until smooth; add nutmeg. Whisk in cheese and salt and pepper to taste.

Hot Shrimp Scampi Dip

1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
2 Tbsp. butter
1 (8 oz.) small shrimp
cup cream cheese, softened
cup sour cream
cup mayo
1 cup mozzarella cheese, shredded
cup parmesan cheese, grated
Squeeze of lemon juice

Preheat oven to 350˚F. Saut seasoning in butter until slightly browned; combine with remaining ingredients, reserving cup of mozzarella. Pour into small baking dish and top with remaining cheese. Bake until hot and bubbly.

Parmesan Crusted Potatoes

Parmesan Crusted Potatoes

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
3 Tbsp. butter
3 Tbsp. olive oil
Parmesan cheese, grated
10 small red potatoes, halved

Preheat oven to 350F. Add seasoning to 1-2 Tbsp. of hot water; let sit 30 seconds. Melt butter and mix with oil. Pour mixture on the bottom of a baking dish. Sprinkle parmesan to coat pan. Sprinkle hydrated seasoning over pan. Arrange potatoes, face down, in one layer on baking sheet. Bake until tender and golden brown, about 45 minutes.