Butternut Squash Lasagna

Photo courtesy of www.bhg.com

This recipe is one of my most favorite things to make in the fall!  I got it out of a Better Homes & Gardens Italian Cooking magazines a few years ago.  It's been a hit in our house ever since!  :)  One of the best things about it is that you don't have to roast the squash ahead of time.  Just peel, cube, and throw it in your lasagna layers!  :)  Sometimes I add ham if John is feeling the need for "meat."  :)  Oh & the no-boil noodles to make this SUPER easy!  :)

• 3
  pounds butternut squash, peeled, seeded, and cut into 1/4- to 1/2-inch-thick slices
• 3
  tablespoons olive oil
• 1/2
  teaspoon salt
• 1/4
  cup butter
• 6
  cloves garlic, minced
• 1/4
  cup all-purpose flour
• 1/2
  teaspoon salt
• 4
  cups milk
• 1
  tablespoon snipped fresh rosemary
• 9
  no-boil lasagna noodles
• 1 1/3
  cups finely shredded Parmesan cheese (5-1/2 oz.)
• 1
  cup whipping cream  (I usually just use milk)
  
  
  Directions:
  1.Preheat oven to 425 degrees F. Lightly grease a 15x10x1-inch baking pan. Place squash in the prepared baking pan. Add oil and 1/2 teaspoon salt; toss gently to coat. Spread in an even layer. Roast, uncovered, for 25 to 30 minutes or until squash is tender, stirring once. Reduce oven temperature to 375 degrees F.

  2.For sauce: Meanwhile, in a large saucepan, heat butter over medium heat. Add garlic; cook and stir for 1 minute. Stir in flour and 1/2 teaspoon salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Stir in squash and rosemary.

  3.Lightly grease a 13x9x2-inch baking dish or 3-quart rectangular casserole. To assemble, spread about 1 cup of the sauce in the the prepared baking dish. Layer three of the noodles in dish. Spread with one-third of the remaining sauce. Sprinkle with 1/3 cup of the Pamesan cheese. Repeat layering noodles, sauce, and Parmesan cheese two more times. Pour whipping cream evenly over layers in dish. Sprinkle with the remaining 1/3 cup Parmesan cheese.

  4.Cover dish with foil. Bake for 40 minutes. Uncover and bake about 10 minutes more or until edges are bubbly and top is lightly browned. Let stand for 10 minutes before serving. Makes 8 to 10 servings.
  
  
  
  

Spaghetti Squash with Veggies and Cheese

Do you love spaghetti squash but run out of inventive ways to cook it for dinner? I ran across this simple recipe today on allrecipes.com and was shocked at how amazing it turned out. I made a few tweaks of my own. The original recipe did not include the sausage, zucchini or green pepper but I think either way it would be delicious.

1 spaghetti squash halved lengthwise and seeded
2 Tb. EVOO
1 yellow onion chopped
1 green pepper chopped
1 zucchini sliced in half moons
1 can diced tomatoes (italian style) drained
1 small can sliced black olives
1 Lb. spicy italian sausage
1 clove minced garlic
2 Tb. fresh chopped basil
4oz cheese of your choice ie: italian mix, parmesan, feta etc.

1. Preheat oven to 350 and place squash cut side down on lightly greased cookie sheet. Bake for 30-40 min. or until skin pierces easily with a fork.
2. Meanwhile heat oil in a large skillet and sautee onions, green peppers, and sausage until sausage is nearly cooked through.
3. Add zucchini, and garlic and stir gently until sausage is cooked through and zucchini is soft and opaque.
4. Add tomatos, olives and basil and heat until warmed through.
5. Remove squash from oven and place aside until cool enough to handle.
6. Remove strands of squash and toss with skillet mixture and cheese (and butter if you're in the mood).