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TV Chef Suggests New Twists on Seasonal Favorites

(ARA) - Adding oomph to tired recipes can be a tricky feat for any at home cook, especially when the regular hustle and bustle leaves you short on time. You don't have to spend all day in the kitchen to spice up old favorites.

Emmy Award-winning TV chef and author Michael Chiarello reveals some unique, and easy ways to infuse seasonal staples into timeless recipes so that your dish is sure to be the most original offering at the table.

* Reduce, Reuse, Recycle -- Think about how you can reinvigorate leftovers in another recipe. For example, try a new twist on a run-of-the-mill turkey sandwich by adding cranberry sauce and grilling with mozzarella and provolone to create a delicious panini treat.

* Cook with the Seasons -- Stumped? Just take a look around. Chiarello often gets ideas for new recipes from things as simple as seasonal decorations. For example, with pumpkin as the backdrop for fall festivities, he conceived the idea for pastina served in a pumpkin, which quickly became a new favorite among family and friends.

* Eureka! -- Experiment, experiment, experiment. Don't be afraid to try new things. Chiarello recommends adding hints of some of your favorite flavors to old recipes. For example, he's created a crowd-pleasing combination by topping his cheesy crostini appetizer with shaved apples and dried cherries.

* Seize the Cheese -- When you're trying to budget your time, use ingredients that maximize flavor without a major time commitment. Chiarello likes to use Sargento Bistro Blends cheese. Herbs and spices, such as roasted garlic, sun dried tomatoes and basil, are expertly combined with the cheese for you to add bold flavor.

Chiarello unveils other secrets for enhancing flavor with creative ingredients in his book, "Michael Chiarello's Flavored Oil and Vinegars" from Chronicle Books. Select recipes for some of his favorite seasonal dishes are available at www.sargento.com. With these suggestions you'll be adding flair to your own recipes in no time.

One of Chiarello's favorite innovations is Lasagna of Roasted Butternut Squash. Combining this traditional ingredient with an Italian classic is an excellent way to mix up a unique meal.

Lasagna of Roasted Butternut Squash

Preparation Time: 1-1/2 hours (including squash roasting time)
Baking Time: 1 hour
Serves: 10

INGREDIENTS
1 large (3 lb.) butternut squash, peeled, seeded and cut into
1/2-inch chunks
2 Tbsp. olive oil
3-1/2 Tbsp. finely chopped fresh sage leaves, divided
1-1/2 Tbsp. Toasted Spice Rub*, divided
2 tsp. salt, preferably finely ground gray salt
1 pkg. (16 oz.) lasagna noodles
2 cups (15 oz.) Sargento Whole Milk Ricotta Cheese
2 large eggs
2 tsp. nutmeg, preferably freshly grated, divided
6 cups (1-1/2 lbs.) Sargento Fancy 6 Cheese Italian Shredded Cheese, divided
6 Tbsp. butter
8 cups whole milk
2 tsp. minced garlic
6 Tbsp. flour

DIRECTIONS

1. Toss squash with olive oil, 1-1/2 tablespoons sage, 1 teaspoon salt and 1 tablespoon spice rub; spread in a single layer on a foil-lined 15 x 10-inch jelly roll pan. Bake in preheated 400 F oven until tender, about 50 minutes, stirring at least once. Transfer to a food processor; process until smooth.

2. Meanwhile, cook lasagna noodles in salted water according to package directions. Drain; rinse with cold water and arrange in a single layer on wax paper.

3. Combine Ricotta cheese, eggs and 1 teaspoon nutmeg in a large bowl. Stir in 1 cup shredded cheese; set aside.

4. For sauce, melt butter in a large saucepan over medium-high heat. Add garlic and remaining 2 tablespoons sage; cook and stir 30 seconds. Add flour, cook and stir until well combined. Whisk in milk and remaining spice rub and salt; bring to a boil, whisking frequently. Reduce heat; simmer sauce 8 minutes or until slightly thickened, whisking frequently.

5. Stir pureed squash into Ricotta cheese mixture. Spread evenly over lasagna noodles, leaving a 1/2-inch border at one short end of each noodle (about 1/4 cup mixture per noodle). Sprinkle 2-1/2 cups shredded cheese over all (2 tablespoons per noodle). Roll up each noodle, starting at the end without the border. Place rolls seam-side down in two buttered 13 x 9-inch glass baking dishes. Pour sauce evenly over rolls; top with remaining 1-1/2 cups shredded cheese.**

6. Bake at 375 F, uncovered, 50 to 55 minutes or until cheese is golden brown and sauce is bubbly. Let stand 10 minutes before serving so sauce thickens.

*Toasted Spice Rub can be purchased at napastyle.com.

**At this point, lasagnas may be covered and refrigerated up to 24 hours before baking.

Courtesy of ARA Content

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