Butternut Squash Pastitsio With Onion, Tomato, And Fresh Oregano
|Butternut squash||1 1⁄2 Pound, halved lengthwise and seeded (1 Small Sized)|
|Olive oil||1 Tablespoon (For Brushing)|
|Freshly ground pepper||To Taste|
|Soy tempeh||6 Ounce|
|Olive oil||1⁄4 Cup (4 tbs)|
|Yellow onion||12 Ounce, cut into 1/2 inch dice (1 Large Sized)|
|Garlic||2 Clove (10 gm), minced|
|Canned diced tomatoes in juice||56 Ounce, drained (2 Cans, 28 Ounce Each)|
|Red wine||1⁄2 Cup (8 tbs)|
|Chopped fresh oregano||3 Tablespoon|
|Minced fresh parsley||1⁄2 Cup (8 tbs)|
|Dried ziti/Penne, or bucatini pasta||1 Pound|
Preheat the oven to 350°F.
Brush the flesh of the squash with olive oil and sprinkle generously with salt and pepper.
Place the squash, cut-side down, on a rimmed baking sheet.
Roast until tender when pierced with a fork, about 35 minutes.
Set aside until cool enough to handle.
Scoop the flesh from the squash, place in a medium bowl, and mash with a fork.
TO MAKE THE TOMATO SAUCE While the squash is roasting, start the tomato sauce.
If the tempeh is not already steamed, leave it whole and steam over boiling water, covered, for 20 minutes.
Crumble the tempeh when it is cool enough to handle.
In a 10-inch saute pan, heat the olive oil over medium heat.
Swirl to coat the pan, and saute the tempeh, stirring constantly, until it begins to brown, about 3 minutes.
Add the onion and garlic, and saute until slightly softened, about 3 minutes.
Add the diced tomatoes and wine and bring to a simmer.
Cover the pan, adjust the heat to medium-low, and cook for 25 minutes, stirring occasionally.
Add the sugar, oregano, parsley, 1 teaspoon of the salt, and a few grinds of pepper.
Taste and adjust the seasonings.
Remove from the heat.
While the sauce is simmering, cook the pasta: Fill an 8- to 10-quart stockpot two-thirds full of water, cover, and bring to a boil over high heat.
Add the 1 tablespoon of salt; then add the pasta, stir, and cook until al dente (cooked through, but still slightly chewy), about 10 minutes.
Drain in a colander, rinse with cold water, drain again, and reserve until ready to assemble the casserole.
TO MAKE THE WHITE SAUCE Melt the butter in a 272-quart saucepan over medium-high heat.
Whisk in the flour and turmeric, stirring constantly, until the flour is blended and cooked through, about 2 minutes.
Slowly whisk in the warm milk, about 1 cup at a time.
Bring to a simmer and cook, whisking constantly, until the sauce has thickened, about 4 to 5 minutes.
Add the cinnamon, nutmeg, the 1 teaspoon of salt, and pepper to taste.
Stir to blend, and taste and adjust the seasonings.
Whisk in the eggs, and set aside.
TO ASSEMBLE THE PASTiTSIO Coat a deep 9-by-13-inch baking pan with the cooking spray.
Pour half of the white sauce into the pan.
Spread half the pasta over the top, gently pressing the pasta into the sauce to thoroughly coat it.
Spread half the tomato sauce evenly over the top.
Combine the mashed squash with the remaining white sauce, blending it well.
Spoon this mixture evenly over the tomato sauce.
Spread the remaining pasta on top, gently pressing it into the sauce.
For the final layer, spread the remaining tomato sauce evenly over the top.
(The pastitsio can be can be made up to 1 day in advance.
Refrigerate, covered, and bring to room temperature 1 hour before baking.) Bake at 350°F until bubbly hot and nicely browned around the edges, about 45 minutes.
Let rest for 10 minutes before cutting into squares.