Butternut Squash and Swiss Chard Lasagna

The enchanting colors of Autumn are beginning to make their appearance.

The beautiful colors remind me of harvest and make me crave Beef Barley soup, squash and hearty leafy greens and sometimes grilled cheese and apple butter on dark rye.

So, I prepared lasagna.  Not my typical hearty meat and sauce lasagna; instead a decadent harvest lasagna.  I used a beautiful butternut squash from my dear friends garden, and some Swiss chard that was singing to me at the market.

Autumn in a baking dish.

It was divine.  Paired with a captivating new Italian wine I found at my local market, the dinner was as lovely as the weather.

The following day the weather was even lovelier.  So exquisite, Ranger Craig and I decided to ditch the chore list and enjoy the day flying.  🙂

Rather than tell you all about our adventure, I thought I’d show you.

Flying San Juan Islands

Early morning flight to Orcas Island with Mt. Baker in the background

Orcas Island

A beautiful day in the neighborhood… or nearby anyway

Orcas Island

The bay at Eastsound


Leaving Orcas Island with Mt. Baker and Eastsound in the background


A sunset flight home

Butternut Squash and Swiss Chard Lasagna


1 Butternut Squash, about 1 ½ – 2 lbs

Lasagna sheets, cooked or use the Barilla no boil lasagna, enough for  9×13  pan

Ricotta cheese, 16 ounces whole milk or part skim

1 large bunch Swiss chard, leafy greens only  (I freeze the stalks for soups and stews)

1 small onion, chopped

2 tablespoons freshly chopped sage

1 egg, lightly whisked

1 teaspoon dried basil or oregano

1/4 cup grated parmesan

1 ½ cups Mozzarella

1/2 cup shredded parmesan

Salt and pepper

Béchamel Sauce Ingredients

1 quart whole milk, warmed

4 tablespoons butter

¼ cup flour

¼ cup grated parmesan

Salt and pepper

Pinch of allspice


To prepare the Squash

Preheat the oven to 400F.  Slice the stem section off the squash first and then slice the butternut squash in half (very carefully).  Scoop out the seeds.

Brush the cut sides of the squash with a little oil. Lay the squash halves cut side down in a glass baking dish and add a little water to the pan.   Bake for about 20-30 minutes or until the squash is tender and skins are golden brown and toasty.  While the squash is roasting, prepare the Swiss Chard.

When the squash has cooled, remove the meat of the squash and place it in a medium mixing bowl.  Set aside.

To prepare the Swiss Chard

Give the greens a good chop.  Add about a tablespoon of oil to a skillet or sauté pan and heat over medium heat.  Sauté the chopped onion and just as it’s wilted and slightly golden add the chopped Swiss chard and fresh sage.  Sauté until the chard is nicely wilted.

Drain any liquid that has accumulated and then lightly season the chard and onion with a dash of salt and pepper.

Add the chard onion mixture to the bowl with the roasted squash.  Mix lightly to incorporate all three ingredients.  Season to taste with salt and pepper and a dash of allspice.

To prepare the Ricotta

Whisk together the ricotta cheese, egg, ¼ cup grated parmesan, dried basil or oregano and season with salt and pepper.

To prepare the Béchamel Sauce

In a sauté or sauce pan (enough for 4 cups liquid) heat the butter until melted and frothy over medium heat.  Add the flour and whisk until incorporated into the butter.  Much like making a roux or gravy.

Then slowly add the warmed milk about 2 cups at a time.  Whisk until it’s smooth and lightly simmer until the sauce has thickened.

Whisk in the pinch of allspice, grated parmesan and taste for salt and pepper.

Putting the Lasagna together

Pre-heat the oven to 350F.

This is how I layer the lasagna:

In the bottom of a 9×13 pan, ladle a little béchamel sauce.  Then layer the lasagna pasta over the béchamel.

Ricotta mixture and a drizzle of Béchamel

Lasagna pasta

Butternut Squash and Swiss Chard mixture

Lasagna pasta

Ricotta mixture and a drizzle of Béchamel

Lasagna pasta

Any leftover Béchamel or ricotta and then top with Mozzarella and shredded parmesan

Cover with foil and bake for about 20 minutes until bubbly on sides and cooked through. Remove the foil and bake for another 10 minutes or until the cheese is golden on top.

Let the Lasagna sit for about 5-10 minutes before serving.  Enjoy!



  1. That place looks familiar! We’ll make sure you get out to Olga next time.
    This recipe will be good to eat and share with my neighbors who are on chard overload.

    • That would be lovely Wendy! I rarely get to Olga, I think it was about 8 years ago when we drove through Olga, a camping trip to Moran. Enjoy the recipe 🙂

  2. What a pretty lasagna! You are right…it IS autumn in a baking dish, both flavors and colors. We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on healthy greens like kale, chard, beet, mustard, turnip, collard, escarole, dandelion and other green leafies. https://www.facebook.com/Cut.n.Clean.Greens

    –Your friendly Southern California farmers at Cut `n Clean Greens

  3. What beautiful flavors to set together—I love that the butternut squash imparts a creamy consistency naturally—-gorgeous!

    Have a wonderful weekend!

  4. What gorgeous photos! I think we are all trying to take advantage of every last drop of sun. 🙂 This lasagna sounds amazing. I have made a few versions with butternut squash but this sounds even better! I’m ready for winter squash.

    • Thanks Emmy! It was glorious day but now I have extra yard work to finish tomorrow. I do love a good butternut squash lasagana. I’ve made it with just butternut squash before but I had so much chard I really needed to use it. So into the lasagna it went. 🙂 Enjoy our beautiful weekend!

  5. This is definitely another “keeper” recipe! I’d love to have a slice of this! Does your Ranger Craig fly planes as well?? That’s pretty cool!!

    • Thanks Smidge! Yes, my Ranger Craig is a Private Pilot, when the weather permits of course. 🙂 I’m a fair weather flyer. We were flying to San Francisco a few years ago and while over Oregon, we saw a huge black cloud headed our way. My husband must have sensed the huge panic on my face so we landed at a nearby airport. Just one of the many interesting flying stories. LOL!

  6. I am very tempted to make that tonight for dinner, i have chard in the garden (presently getting rained on which will crisp it up nicely and butternut in the cellar.. and oh my goodness Karista those photos!! I cannot imagine being able to just ditch the chores and soar up into the sky. You are like a bird.. c

    • Celi, it’s very rare that I ditch the chores but it was just too beautiful of a day. Of course guess what I’m doing today? 😦 Although my baby chicks arrived this morning and I’m having so much fun and not getting anything done! Hope you love the recipe. A great way to use up that chard and delicious butternut squash.

  7. I made a fall lasagna this weekend and it was utterly MEH. Not terrible, but definitely not special. I was going for something much more along the lines of what you’ve got here…perhaps I should try following your recipe next time.

    • Erina I’ve made my share of “MEH” lasagna. Hahaha! This one is like comfort food and nutrition all rolled into one. And I never follow a recipe. What’s that?
      On another note I’m so excited for your fantastic news!!! You have to keep me posted and I’ll post the link on my facebook page for everyone to follow and cheer you on.

  8. What an amazing day! Lovely recipe 🙂

  9. It’s like you read my mind Karista! I’m on the lookout for new butternut squash recipes and this one looks fantastic. I always make the same soup with bnut squash and I need to diversify. Your adventure photos are just stunning…there’s no where on earth like the West coast ..and the islands. Can’t remember what the U.S. equivalent of the Gulf Islands is called though…

    • Thanks Barb! I feel like that with my coconut sweet potatoes. I need to branch out with my sweet potato recipes. I think that’s one of the things I like best about living here. It’s so beautiful and the islands so unique. I think the San Juan Islands are considered the Southern Gulf Islands, south of Vancouver. Are you over in Ontario?

      • Yes, I’m in Ontario. I used to live in Vancouver, BC and I really miss the islands. Spent lots of time on Salts Spring, Galiano and Mayne Islands. Such an amazing part of the world. I once even flew down to one of the San Juan Islands with a friend of a friend who was a pilot just for dinner. It’s such a beautiful and charming part of the world. However, your posts make me feel like I’m there…well, almost!

      • I’ve only been to Vancouver Island and I’m so in love! I can’t wait to visit the other islands. I’ve also wanted to visit Ontario. Hmmm… maybe I could attend an Ontario foodie event. 🙂 Another food blogger lives near you, Just a Smidgen.

      • Let me know if you ever come to Ontario! I’ll keep my eyes peeled for foodie events. Barb from Just a Smidgen lives in Calgary, which is in Alberta …the next province over from BC. (Just love her blog…) You’ll definitely have to visit the other islands — although Vancouver Island is lovely too. The scenery is beautiful, but I really love the quaint laid-back style of living. Some local artisans (pottery etc.) leave their goods on a table with a little box to drop your money if you want to buy something. Isn’t that amazing?

  10. Here’s another of your recipes I must try! I love the combo of butternut squash and greens together, and in a lasagna sounds perfect…especially for a fall night! What beautiful scenery and how nice to be able to fly to a new adventure. You certainly had a lovely day for flying!

    • It was a lovely day indeed! I didn’t want to come home. hahaha! Glad you like the recipe. It’s one of those lasagna’s I could eat every night. Probably because I love butternut squash. 🙂

  11. Beautiful!!!! We have yet to venture to Orcas Island but it is on our list and I cannot wait!

  12. Just gorgeous Karista! The dish and the scenery. I cannot get enough pumpkin or squash this time of year!

  13. What a great new way to make lasagna!

    • One of our family faves. Didn’t think the family would love it so much as it’s a departure from their regular meat and sauce lasagna. But it was a hit. 🙂

  14. What a gorgeous day! Sometimes you need to ditch the chores! I love a hearty lasagna with no meat. I make one similar with kale and butternut squash. Always a hit this time of year!

    • Absolutely Kelley! And a long chore list we had. I really wanted to get the chores done but the day was just too incredible. So guess what I’m doing today? 🙂
      I love Kale! Another fabulous option. I’ll have to try that as I’m always working to find more ways to incorporate that into our meals. Hope you’re doing well. Hugs!

  15. This recipe looks fantastic. I can’t wait to try it. Just think, you could also make your own cheese to go into it. Check out my Facebook page and photos on the process. https://www.facebook.com/media/set/set=a.432250106810174.89914.166775626690958&type=3

  16. So beautiful…both the flight, and the dinner that waited for your return!

  17. Your lasagna looks heavenly…perfect for fall. Then to be followed up the next day with a fantastic flight…what a wonderful way to enjoy a beautiful fall day.

    • Thanks Karen! We are certainly enjoying some delightful weather right now. Typically it’s much cooler and a bit cloudier. A lovely extended summer 🙂

  18. This looks gorgeous, I love the combination of swiss chard and squash. We have a bounty of spring greens this month, I must try this out 🙂

    • Thanks Carolanne! I still have a mountain of chard to use up this week. Hahaha! I think a chard and sausage quiche is next. Have a fabulous day!

  19. I am sooooo into this recipe! My garden has loads of squash and chard left…and not a whole lot else so this is just perfect for me right now:) Thanks for sharing.

    • Thank you Anneli! I too am loving my chard and squash right now. Thanks so much for stopping by. I’m heading on over to your blog to do some browsing! Love meeting new chef’s and food bloggers. Have a lovely day 🙂

  20. Beautiful photo. Great recipe!

  21. What a wonderful looking lasagna! It cuts so well 😀

  22. saffronandhoney says:

    This is going on my list! What a fantastic veggie lasagna.

  23. Looks like a magical water world down there! That shot of the Bay of Eastsound is wonderful – the sailing boat looks as if it was placed there by a giant stylist’s hand 🙂


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