we have definitely had the butternut squash up on a pedestal around here the last few days. . .so much so, that i was very gently asked for at the very least, for a new squash to be featured tonite. BUT, for those of you who have not overindulged in this cozy fall friend, i wanted to share the recipes. . .
buttnernut squash, sage and ricotta lasagna & avocado, orange and walnut salad
1/2 pounds of butternut squash, peeled, seeded and cut into 1 inch cubes*
2 Tbsp. olive oil
1 pound skim ricotta cheese
1/2 heavy cream (I used low fat milk with great results)
2 egg yolks
1 1/2- 2 cups mozzarella cheese (again, i used skim)
pinch of nutmeg
2 Tbsp. unsalted butter
1/3 loosely packed fresh sage leaves, coarsely chopped
1 1/2 cups veggie stock
Lasagna noodles (i prefer the no boil…less work)
1 1/4 cups parmesan cheese
1. Preheat oven to 425. Place the cubed butternut squash on a rimmed baking sheet and toss with olive oil and season with s/p. Bake it until tender and edges turn golden brown. Remove and let it cool.
2. Reduce the oven to 375. Mix together ricotta, milk, egg yolks, mozzarella and nutmeg. Season with s/p.
3. Melt butter in a small pan over medium high heat. Wait until the butter starts bubbling and add the chopped sage. Stir frequently. Cook until sage crisps up, about 3-5 minutes.
4. Place roasted squash in a bowl and mash it with a potato masher or back of a wooden spoon. Feel free to adjust the texture. If you want a smoother consistency, keep on mashing. If you prefer more texture, leave some chunks. Stir in sage/butter mixture and stock. Season with s/p.
5. Grease a 9×13 baking dish. Spread 3/4 cup of ricotta mixture in bottom of the dish. Top that with a layer of noodles. Spread 1/2 of the butternut squash mixture over the noodles and top with another layer of noodles. Spread 1 cup of ricotta over noodles. Repeat layering one more time (noodles, squash, noodles, ricotta). Sprinkle parmesan over ricotta. Don’t worry if you end with squash on the top…it will still turn out! Just make sure that top layer of noodles are covered with some mixture, otherwise it will dry out.
6. Bake until cheese is bubbling and golden brown, about 30-35 minutes. Let it stand for 15 minutes before cutting.
*Trader Joes has butternut squash already chopped and in a bag, super easy! However, nothing quite beats the taste of fresh squash…
1 orange, peeled and segmented
1 avocado, peeled and sliced
1/4 cup walnuts
Lettuce of choice; spinach, mixed baby greens,etc
1 clove of garlic, through a garlic press or finely chopped
1 Tbsp. honey
1/4 cup white basalmic vinegar
1/2 cup olive oil
Mix garlic, honey and vinegar together. Then drizzle in olive oil and season with s/p to taste. If it’s too tart for your liking simply add more honey or oil. You really can’t mess it up.
i followed the recipes exactly, except i used walnut oil in the salad dressing and i used goat milk in the lasagna, a sad attempt at limiting the cow’s milk for madeira, just ignoring the 3 cheeses inside.
this recipe came from a wonderful blog named land of fruits and veggies, which is inspiring me with lots of great veggie recipes.
(i am meat free (except for my bacon obsession, which i am allowing 1x a week, so random, i know, but seriously, how could i give it up completely) for 10 days!)
Butternut Squash & White Bean Stew, seriously so good and flavorful! And the smell of it cooking on the stove just screams FALL! i served it with the crusty bread from trader joes, the one with all of the yummy seeds in it. while we ate it there was a crazy thunderstorm going on and madeira had a stuffy nose. it was perfect! (sorry, m, but the stuffy nose was cute)
Recipe is posted on sweet paul’s online magazine, which is amazing by the way!!
he added feta and chives to the soup and served it with the focaccia bread with the olives. all from trader joes, except the chives were from our garden! i was very impressed when i saw him out cutting chives.