Savory Butternut Squash Lasagna

A Whole New Way to Look at Butternut Squash!

Lately I have been into winter squash. Especially pumpkin and as of late, butternut squash. When most people think of butternut squash they usually think of a sweet dish that's made with sugar and spices like cinnamon and nutmeg. For me, I prefer sweetened squash as a dessert not as a meal.
I recently made a delicious baked squash gratin by Giada DiLaurentiis that I haven't made since last year. It is layers of butternut squash, basil pesto and grated cheese. In my opinion it takes butternut squash to a whole new dimension. Giada also makes a Butternut Squash Lasagna with similar flavors. It was the inspiration for my Savory Butternut Squash Lasagna. I made mine low-fat and it was absolutely delicious. So I can imagine what the full fat version would taste like. This would make a perfect side dish for Thanksgiving dinner, or even the main entree if you are a vegetarian.Savory Butternut Squash Lasagna (Reduced Fat)
by Mixed Salad Annie

1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into small cubes
1 large leek, halved lengthwise, sliced, washed and dried or large onion halved and sliced, both are optional
Salt and freshly ground black pepper
1 cup fat-free or reduced-fat ricotta, I recommend Calabro brand which is all natural and contains nothing but cheese and starters
1/4 teaspoon, plus a pinch nutmeg, divided
2 whole garlic cloves, smashed with the back of your knife
1/4 cup butter, don't substitute here it really makes the whole dish work!
1/4 cup all-purpose flour
4 cups fat-free creamer or skim milk
1/3 cup pesto sauce
14 no-boil lasagna noodles
1 1/4 cups shredded reduced-fat Italian four cheese blend or mozzarella cheese
1 1/4 cups cup grated Parmesan

Preheat to 375 degrees F. and adjust the rack to the center of the oven.

Toss leeks, olive oil and salt and pepper in a bowl. Place leeks on a foil lined bake sheet and bake for about 15 minutes until softened and lightly browned, stirring half way through. Set aside.

Set a steamer basket in a large pot and fill with a small amount of water making sure not to touch the bottom of the basket. Add the squash and steam over medium high heat until the squash is very tender, about 20 minutes*. Add 1/2 teaspoon salt, dash of pepper, 1/4 teaspoon of nutmeg and ricotta cheese. Transfer the squash mixture to a food processor (let cool slightly) and blend until smooth and creamy or use a hand held blender and blend right in the same pan.
Add the butter and garlic to a large saucepan over low heat. Cook for about 3 minutes until garlic is very fragrant. Add the flour and whisk for 1 minute. Gradually whisk in the creamer/milk, turn the heat up to medium/high and continue whisking until smooth and mixture comes to a boil. Continue whisking, reduce the heat to medium/low and allow the sauce to simmer and slightly thicken, about 5 minutes. Season with 3/4 teaspoon salt, dash of pepper and pinch of nutmeg. Strain out garlic and set aside.

Spray a 13 by 9 by 2-inch glass baking dish with cooking spray. Spread 3/4 cup of the sauce on the bottom of the baking dish. Place 3 1/2 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash mixture over the lasagna noodles. Spread 1/3 of the pesto over the squash mixture and sprinkle 1/3 of the leeks over the top. Add 1/4 cup of the shredded cheese and 1/4 cup of the parmesan cheese. Drizzle 1/2 cup of sauce over the top and arrange the next layer of noodles. Add another 1/3 of the squash mixture, 1/3 of the pesto, 1/3 of the leeks and 1/4 of each cheese. Add 1/2 cup of the sauce over the top of the noodles and repeat layering 1 more time. Top the last layer of noodles with the remaining sauce, 1/2 cup of shredded cheese and 1/2 cup of parmesan.

Cover the baking dish with foil and bake for 40 minutes. Remove the foil and continue baking until the sauce bubbles and the top is browned, about 15-20 minutes longer. Let the lasagna rest for 20-30 minutes before serving.

*You could also roast the butternut squash along with the leeks/onions, just add 1 tablespoon of olive oil, a bit more sea salt and pepper and bake; mix a few times until soft and light brown, approx. 45 minutes.

Pesto Now or Pesto Later

Lovely Arrangement With a Beautiful Scent...

Basil Herb Arrangements. I like the sound of that. I should start up my own business sending them out for birthdays, anniversaries and graduations. Ok maybe not those special occasions but how about for get well bouquets. I mean basil does have medicinal properties.

I'm sad because it is the end of the season for garden basil or any other herb for that matter. So you know what that means... Get your food processors and blenders out because we're making PESTO! And enough to last well into the winter months.

With this recipe you can enjoy it now or bring a little summer back into the kitchen by storing it away in the freezer. Either way, you will feel like you just received a get well bouquet, only this one really will make you feel great. And, you can eat it!

Pesto Now or Pesto Later

4 c. packed fresh basil leaves
1/4 cup fresh parsley
1/2 cup toasted walnuts (roast nuts in 325 degree oven until lightly toasted and fragrant, about 10 minutes)
2 garlic cloves
1/2 tsp. salt, plus more to taste
1/8 tsp. freshly ground pepper, plus more to taste
about 3/4 cup extra virgin olive oil
3/4 cup Pecorino Romano cheese (For the best flavor, use freshly grated cheese)

In a food processor pulse basil, nuts, garlic, salt, and pepper until finely chopped. Gradually add enough oil to form a smooth, thick consistency (while blender is running). Transfer to bowl and add cheese*. Season with more salt and pepper as necessary. Cover and refrigerate until ready to use.

*Note: If you don't plan on using the whole batch right away, put some aside and do not add the cheese. Spoon the pesto without the cheese into an ice cube try and freeze. (The cheese tends to break down in the freezer). When frozen, transfer the pesto cubes to a freezer bag. When you are ready to use them, just thaw them in the refrigerator and then add the cheese. If you choose to use one or two cubes at a time, just a tablespoon of cheese per cube or to your own taste.

Italian Pesto Turkey Burgers

If you want to satisfy a burger craving, this is the answer!

Even though my Italian pesto turkey burgers are actually healthy, you'd hardly even notice. These quarter pounders offer a lighter alternative to the traditional beef patty, but truly pack a punch to your appetite. And even though they are lean, they are so juicy and flavorful.

To make this recipe even quicker and easier, you can use bottled pesto or do what I do ~ Make a batch of pesto without adding the cheese and freeze a portion of it in an ice cube tray. When the pesto is frozen, store it in a plastic freezer bag. When you're ready to use it, just take out a couple of cubes, let them defrost and mix in some grated parmigiano cheese. It also works great for quick pasta dishes, but in this case, add a little pasta water in addition to the cheese, to the pesto before mixing in the pasta. Give it a try!

Italian Pesto Turkey Burgers

1 pound lean ground turkey (I used dark meat, which is about 93% lean)
2 1/2 tablespoons basil pesto, plus more for topping on bun
1 garlic clove, minced
1 egg white, beaten
1/4 cup grated Parmigiano Regiano cheese, or parmesan in a pinch
1/4 cup bread crumbs, (I used Italian flavored panko breadcrumbs)
1/8 teaspoon salt
1/8 teaspoon pepper
4 light hamburger buns, toasted lightly on grill

Preheat grill on medium-high heat. (I used a stove top grill and heated it over medium heat)

1. Mix together pesto, egg white, garlic, parmigiano cheese, salt, pepper and breadcrumbs in a medium bowl. Add the ground turkey and mix until evenly blended. (Do not over work the meat or it will be tough when cooked)
   
2. Form into 4 equal size patties.
3. Grill pesto burgers for about 4-5 minutes per side or until no longer pink in the center. 180 degrees on an instant read thermometer. (Mine were cooked in about 8 minutes total.)
   
4. Place each burger atop a toasted bun, top with a slice of fresh tomato and spread additional pesto on the bun tops.