Butternut Squash Lasagna 

So, if you are like me you’ve got a little stash of butternut squash.  Waiting to be made into something delicious is tiresome work and I would like to relieve your squash of their wait.  If you have had a million bowls of butternut squash soup by now (which I have not because I hate the stuff), then you are probably wondering what else can be done to make these yummy guys into a dish worthy of your table.  Try substituting butternut squash puree for the pumpkin puree in any pumpkin pie recipe, one for one, and you will not be disappointed!   I did this all through the holidays and the pies were gobbled up!

Savory more to your taste?  Try this recipe for butternut squash lasagna.  I guarantee it will be a delightful surprise.  I used whatever veggies I had on hand.  You could definitely substitute for what you have on hand and what your family likes.  Give this creamy, nutritious lasagna a try.  I think it’s a keeper and so do my kids.

Butternut Squash Lasagna


ricotta cheese (I used Miyoko Schinner’s Almond Ricotta)

pasta sauce

1 box oven ready lasagna noodles (I used gluten free)

2 c zucchini puree (I still had some in my freezer from this summer)

1/2 c diced red bell pepper

1 onion, diced

1/2 c sliced black olives, divided

6 cloves of garlic, minced

1/2 c diced tomato

2 c shredded butternut squash, uncooked (about one of the smallish ones)

1 t salt

1/4 t pepper

1/2 t oregano


Follow the preheating instructions on your box of oven ready lasagna noodles.  Then, in a glass baking dish (13 x 9), spread a generous amount of sauce.  In a large bowl combine all of the vegetables and give them a good stir so that they are nicely incorporated.  Next, add a layer of noodles over the sauce in your baking dish.  Over this add about one half of the vegetables.  Follow that with about one half of your ricotta cheese.  In place of ricotta you can always use cottage cheese, shredded cheese, or a mixture of any of these.  The almond ricotta that my family enjoys takes only a minute to make and is just three ingredients; blanched almonds, water and salt.  I recommend giving it a try!  Then you need to add another layer of noodles.  Don’t worry if your noodles don’t fit exactly, just break the dry noodles to fit into your pan.  Once the lasagna is cooked no one will ever know.  Follow the noodles with sauce again and then the rest of the vegetable mixture.  Finally top with ricotta and some olives on the top.  Bake as directed on the box of noodles that you purchased.

This is my new favorite way to devour butternut squash!  My kids ate it and raved about it afterward.  I kid you not, you are going to enjoy this delicious dish.

Thank you for supporting Sage Mountain Farm, leave me a comment below and let me know how you liked this recipe!



Jalapeño Jam and other Add-Ons!

 Howdy, folks!  In your CSA box there is always a delicious variety of produce, but did you know about the delicious variety of add-ons that you can get as well?  There is green fed ground beef, sustainably raised, there are farm fresh eggs from free-ranged chickens fed certified organic veggies from right here at Sage Mountain Farm, and if those weren’t enough you can also get local organic honey, trail mix, and jalapeño jam!

I want to feature the Jalapeño Jam in this post.  Just to give you a heads up, I had never had a pepper jam before this and I didn’t know what to expect, but boy was I blown away!  This jam is made from two varieties of Sage Mountain Farm‘s peppers, a sweet green bell pepper and the ever-popular in So-Cal…jalapeño pepper.  The jam is emerald green and every bit as delicious as it is enticing to look at.

My kids were really excited to give this jam a try and before I could come up with some recipe to feature it in they wanted to use it in their PB&Js for lunch.  I was hesitant, so I had them try a tiny bit on a spoon first.  Not only did they love it in their sandwiches that day but they kept asking for it, day after day!  One of them said that it reminded them of the sweet and spiciness of orange chicken.  So for my first suggestion, substitute this sweet/hot jam for your usual fare on a PB&J and you will be happy you did.

Another sandwich to enjoy Jalapeño Jam in is a cream cheese and jelly sandwich.  Since we eat a whole food, plant-based diet in our house we used a cashew cream cheese, but if your family enjoys dairy products then regular spreadable cream cheese will fit the bill nicely.  I liked mine toasted best.  One piece of toasted bread spread with cream cheese and the other piece spread with a generous layer of spicy sweet goodness!  Sandwich them together and devour!  This flavor combination also works wonderfully on crackers, which is what you see in the photo above.

I’ve read online that pepper jams are great glazes for meat, and I’ll bet for veggies too, but sadly our jar of Jalapeño Jam was empty long before I was able to make a “real recipe” with it.  We gobbled this stuff up, seriously… It’s so good!

Whether it’s the jam or another one of the great add-on choices available, I encourage everyone to give at least one of them a try.  These yummy choices are also available at our farmer’s market stands as well, so even if you don’t subscribe to our CSA, you can still enjoy some new and delightful tastes from Sage Mountain Farm.