Thanksgiving is in two days.
And I don’t have to do a dang thing about it.
No cooking, cleaning, preparing………nothing. And between us chickens, I’m not entirely sure how I feel about that. You see, I’ve just returned from a little “pre-vacation”…… meaning I took two days for myself, checked out of reality and into the M Resort.
It was mahhhh-velous.
And now I’m back at the ranch, repacking to leave tomorrow for our family vacation to California for Thanksgiving. However, watching all those cooking shows for the past two days and seeing lots of yummy recipes posted online is giving me a serious case of boy-I-wish-I was-cooking-this-year syndrome.
But I’m not. And I’m going to have to sit back, accept it, and enjoy it.
I’ll have to console myself with a piece of this lasagne tonight. It will be a tremendous hardship, I know.
Butternut Squash / Mixed Greens Lasagne – adapted from this site
1 package cut Butternut Squash (I got it from Costco – I think it was two lbs?)
2 tbs. olive oil
1 lb package mixed greens
1 cup grated Parmesan cheese
1 cup grated Fontina cheese
1 8oz pkg no boil Lasagna Noodles
6 tbs. butter
1 medium onion diced fine
2-3 minced garlic cloves
4 tbs flour
4 cups milk
1 tsp dried sage
Salt & Pepper
Preheat the oven to 400 °. Place the butternut squash on a baking sheet, drizzle with olive oil, season with black pepper and roast on a sheet pan in the oven until fork tender, about 40 minutes. Reduce oven temperature to 350°.
Make the sauce by heating a saucepan over medium-high heat. Add the butter. When it sizzles, add the onions and garlic with a pinch of salt and pepper. When the onions are translucent, whisk in the flour, stirring until for 1-2 minutes until golden. Slowly whisk in the milk, a little at a time. Add the sage and bring to almost boiling, then reduce to a simmer, continue stirring and allow to thicken. Season with salt and pepper. Set the sauce aside.
Combine the 2 cheeses together and set aside.
Butter a 9″ x 13″ baking dish. Then start assembling the lasagna by placing a layer of the noodles on the bottom of the dish. Then add a layer of cubed roasted squash, then a layer of the greens, top with some of the grated cheese and then pour a layer of the white sauce. Continue layering noodles, squash, greens, cheese and sauce. Top with grated cheese and then cover and bake for 45 minutes. Uncover and bake for 15 minutes more until lightly browned on top.