Butternut and Goat Cheese Lasagna


Chef Genie Kepner from The Floridian Restaurant in St. Augustine shows us how to prepare a multi-layered butternut and goat’s cheese lasagna. Serves 6 to 8. Serve with a winter greens salad with beets, radish and carrots tossed in a simple citrus or red wine vinaigrette.


4 medium butternut squash (about eight pounds)

2 sweet onions, slivered

3 inches of ginger, roughly chopped

1/2 cup plus 4 T. canola oil

4 T. thyme, plucked

1 T. cinnamon

1 tsp. cayenne pepper

2 T. ground coriander

1 T. agave nectar

Salt and pepper, to taste

1 package phyllo dough, thawed

1 cup olive oil

1 cup soft goat’s cheese (Chevre)

4 T. honey

1 cup toasted pecan pieces



1) Preheat oven to 375°.

2) Slice each squash in half and remove seeds with a spoon. Place on baking sheet and drizzle with 1/2 cup canola oil. Sprinkle liberally with salt and

pepper. Bake for 45 minutes, or until fully cooked and can be mashed with a fork.

3) While the squash are baking, sauté sweet onions in remaining canola oil on medium-high heat, until translucent. Add ginger and cook until ginger

softens. Remove from heat.

4) When onions have cooled, add thyme, cinnamon, cayenne, coriander and agave.

5) Remove squash from oven (leave oven on) and cool. Scoop flesh into a large mixing bowl and mash with a fork or potato masher. Stir in onion mixture, and add salt and pepper to taste. Set aside.

6) Gently roll out thawed phyllo. Gently place six sheets of phyllo into a 9”x13” casserole dish. Using a pastry brush, brush phyllo with olive oil. Scoop in butternut mixture and flatten out. Layer goat’s cheese on top, cover with six more sheets of phyllo and brush. Bake in 375° oven for 30 minutes, or until top begins to brown and flake.

7) Remove lasagna from oven and top with pecans; drizzle with honey just before serving.