Butternut Squash Kale Lasagna
The word “squash” is derived from the Native American Narragansett word askutasquash, meaning to “eat raw.” Native Americans consumed a lot of their winter squash harvest raw, often using the hollowed-out shells as bowls for other foods. Ancient writings refer to winter squash as one of the vegetables in the “Three Sisters” Garden composed of corn, beans, and squash. These three vegetables were thought to only grow and thrive when planted together. Today, winter squash is used in everything from soups to desserts.
Butternut Squash Italian-style
One of my favorite ways to enjoy butternut squash is to couple it with kale and create a delicious lasagna. My vegetarian lasagna swaps out the traditional red sauce with a creamy homemade béchamel sauce (kind of like an Alfredo sauce). And instead of using pureed butternut squash, thinly sliced butternut squash is roasted in the oven with a little maple syrup drizzled on top, then layered into the lasagna along with fresh ricotta, mozzarella and kale. To make this dish a little less time consuming, use no-bake lasagna noodles. This great noodle invention is a real time saver and lets you place the uncooked lasagna noodles right in the dish.