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

Ingredients:

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

Method:

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!

 

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