Runner Up: Sweet & Savory Butternut Squash Lasagna

Combine butternut squash, butter, and garlic in a small frying pan and heat on low for 35 minutes or until the squash easily breaks with a fork.

Using a medium mixing bowl, combine the gorgonzola, sage, ricotta, 50g egg, heavy cream, nutmeg, black pepper, and 3g salt. Mix until combined. Set aside.  

For the noodles, place the OREO® Cookies (whole) and cookie pieces in a food processor. Pulse for 20 seconds, until OREO® Cookies are finely ground. 

Add 100g eggs, 200g flour, 5g oil, and 3g salt to the OREO® Cookies. Pulse again for 30 - 45 seconds, or until the mixture pulls away from the sides of the processor. 

Using the remaining 5g All Purpose flour, lightly flour the surface of a flat surface. Dump the noodle mixture onto the floured surface and fold to combine.

Lightly flour a rolling pin, and evenly roll the noodle dough into a 16” x 18” rectangle, re-flouring the dough / rolling pin as needed to prevent sticking.

Using a knife, cut the dough into 2.5” wide strips, and once in half longways, to create 12 equally sized noodles. There will be a little extra dough remaining. 

Place 3 noodles on the bottom of an 8x8” glass baking dish.

Evenly spread 1/3rd of the cheese mixture onto the noodles. Top with 1/3rd of the garlic/squash mixture. Top with 50g of mozzarella. Repeat 2 more layers.

Top the last layer of squash with a layer of noodles, then top with 50g mozzarella. Cover with foil. 

Place in preheated 375F oven and bake for 35 minutes, removing foil with 15 minutes remaining. 

Remove from oven, allow to rest for 15 minutes before serving.