2 Tbsp. Butter
Cut Squash in half lengthwise, scoop out seeds and lay cut side down on an oiled cookie sheet (you can line the pan with foil for easier cleanup) Bake at 350° for 1 hour or until squash is soft. When cool enough, scoop flesh into a bowl and season with salt, cinnamon, nutmeg, ginger and butter, mix well. Set aside.
4 cups ricotta cheese
Mix in another bowl, beating until fluffy
1 pkg. Barilla no-cook lasagna noodles or lasagna noodles of choice
4 cups shredded mozzarella cheese
Spread a thin coating of water to bottom of lasagna pan. Lay 3 noodles evenly, spread each noodle with butternut mixture, spread a layer of ricotta and a thin layer of mozzarella; top that with 3 more noodles and repeat until ingredients are used up ending with ricotta and mozzarella.
Bake covered with foil @ 350° for 40 minutes, remove foil and bake 15 minutes longer. Let cool for 10 minutes before cutting.
This was by far the best butternut squash soup I’ve had and it’s so simple to make.
I bought a box of butternut squash from a local farm and with the weather cooling down, I knew soup was going to be a welcomed meal. I didn’t follow a recipe so I thought I’d share my creating with you and I hope you try it out and enjoy it as much as we did!
Here’s what I did:
1 large squash cut in half length-wise and remove seeds
1 large onion peeled and cut in half
about 1/4 cup or more of Garlic cloves peeled – I used my own homegrown garlic as well as 2 large cloves of elephant garlic
Salt & Pepper
Parsley – Chopped and added last
1 cup cream, milk or non-dairy milk such as coconut, almond or soy milk
Coat squash halves with oil, salt & pepper and lay cut side down on a foil lined baking pan. Do the same with the onion. Put all the garlic into a garlic baker, small covered baking dish or foil – drizzle with oil and close it. If foil and you have room, put the foil packet in the baking pan with the squash and onion; otherwise put the baker beside the baking sheet on the oven rack.
Bake all of it at 375° for about an hour and a half or until the squash is soft and cooked through.
*Meanwhile get your large saucepan ready with 8 cups of broth or water.
Remove all from the oven. Begin heating your broth while you remove the flesh from the butternut and add to the broth. Add all of the garlic and onion. Simmer for a few minutes, add salt and pepper and with an immersion blender, blend the soup until it’s smooth and creamy. Add the parsley & cream or milk and blend together.