Sunflower Pesto

I love pesto! So does Joe! So do the kids! It is so versatile. You can use it in place of marinara on a pizza. You can toss pasta in it. You can stuff chicken breasts with pesto and cheese. You can make little fancy appetizers with a baguette, cheese and cherry tomatoes. Catch my drift? It's just good to have around. The recipe itself is also versatile. The traditional recipe calls for pine nuts, but walnuts and even sunflower seeds (like this recipe) work well.  The original recipe also calls for Parmesan. You could certainly substitute Romano, or for you health conscious folks, skip the cheese altogether.  For you dorky, yet health conscious people, you can use nutritional yeast in place of the cheese. This not only makes your pesto vegan, but adds protein, vitamins and a delightfully cheesy taste.
I love to make the pesto and freeze it in an ice cube tray. Which, really brought back some memories from my baby food making days! This way, you have the pesto frozen into small quantities that are ready to use. I usually add a little fresh lemon juice to my pesto once it has defrosted to freshen it up.

Pesto

2/3 c. sunflower seeds (pine nuts or walnuts)
5 c. loosely packed basil leaves
1 1/4 c. Extra virgin olive oil
1/2 c. nutritional yeast (parmesan or romano)
8 garlic cloves
Salt and pepper to taste
Pulse nuts or seeds in blender or food processor. Add remaining ingredients and pulse. Store in fridge or freezer...or use right away! Add a squeeze of fresh lemon juice before using.

Curried Carrot Soup

This soup doesn't make sense. I don't know why it is so good! It's basically just carrots and broth pureed together, but something about this particular combination is magic. This soup is delicious and very healthy! Tip: Don't go crazy trying to chop your onions and carrots uniformly as they will just get pureed in the end.

Curried Carrot Soup
Source: Every Day Food's Great Food Fast
2 T. butter
1 c. chopped onion
1 t. curry powder
2 t. salt
1/4 t. pepper
2 cans (or 29 oz total) chicken broth (or vegetable)
2 lbs. carrots, peeled and chopped into 1" chunks
1-2 T. fresh lemon juice
optional garnish- chopped cilantro (I used a little basmati rice)

Melt butter in large saucepan over medium heat.  Add onion, curry powder, salt and pepper. Cook, stirring until onion is translucent, about 5 minutes.
Add broth, carrots and 3 c. water. Bring to a boil. Reduce heat , cover and simmer until carrots are tender, about 20 minutes.
Puree soup in batches in blender. *Only fill blender about half full since you are working with hot liquid.  Allow heat to escape by opening the hole in the lid and covering it with a towel. This will prevent hot liquid from splattering. Stir in lemon juice and garnish.


Greta and Miles rating; Miles wasn't a huge fan, but when Greta tasted it she said she was going to eat the whole pot full of soup!

Barley-Mushroom Risotto

We are true risotto lovers. What if I told you that you could make risotto with barley in the place of the starch-laden arborio and it would taste just as good even better than the original? My entire family adores this recipe. I'm not sure that you would be able to sub barley for arborio in every recipe, but the earthiness of the barley really works with the natural flavor of the mushrooms. If you are a risotto fan, I challenge you to try this!

Barley-Mushroom Risotto
Source: Brown Eyed Baker
2 T. olive oil
1 c. onion, chopped
8 oz. mushrooms, sliced
1 t. dried thyme
2 cloves garlic, minced
1 c. barley
6 c. broth (veggie, chicken or beef)
1 T. butter
1/2 c. Parmesan, shredded

Heat oil over medium heat. Add onion and sautee until beginning to brown. Add mushrooms and cook until juices are released (about 5 minutes). If mushrooms are sticking to pot, you may add 1-3 T. of water. Add thyme, garlic and barley. Stir well and cook for about an minute. Add 4 c. of broth and turn bring to boiling over high heat. Boil until liquid is almost completely gone. Turn heat down to medium and add 1/2 c. of broth at a time stirring until liquid is mostly absorbed each time. When barley is tender (you will probably use all of the liquid), remove from heat and add butter and Parmesan. Serve!

Greta and Miles rating: Like I said, this is a family favorite. They have no idea that it is barley!

Skillet Gnocchi with Chard & White Beans

I love eatingwell.com. Every recipe I've made from this website has been not only healthy, but fantastic! When I received some Swiss chard in our CSA box this week, I knew I would be trying a new recipe. At first, I wasn't sure that I would like the taste of gnocchi and beans together. Somehow, in this dish the beans take on a more buttery, almost cheesy taste and it just works! This was a snap to throw together and was my first time using pre-made gnocchi.

Skillet Gnocchi with Chard & White Beans
Source: Eatingwell

1 T. plus 1 t. Olive oil
1 (16 oz.) pkg. shelf stable gnocchi
1 medium onion, thinly sliced
4 garlic cloves, minced
1/2 c. water
6 c. chopped chard leaves
1 (15 oz. can) white beans, rinsed
1 (15 oz. can) diced tomatoes with Italian seasoning
1/4 t. pepper
1/4 c. shredded Parmesan
1/2 c. shredded Mozzarella

Heat 1 T. oil over medium heat in non-stick skillet. Cook gnocchi, stirring until plumped and beginning to brown. About 5-7 minutes. Transfer to bowl. Add remaining 1 t. oil and onion. Cook, stirring for about 2 minutes. Add water and garlic. Cover and cook until onion is soft, 4-6 minutes. Add chard and cook, stirring until greens begin to wilt. Add rinsed beans, pepper and tomatoes. Stir. Bring to simmer and stir in gnocchi. Top with cheeses and cover. Cook until cheese is melted and sauce begins to bubble. About 3 minutes.

Greta and Miles rating: They really liked the gnocchi. Greta liked the chard and Miles liked the tomatoes. Overall, a success!

Asparagus & Goat Cheese Risotto

Have you ever made risotto? I used to be so intimidated by risotto. Eventually, my love for this dish won out and I tried a recipe. What I didn't anticipate was how much my children would love it.  Really, what's not to love about rice and cheese? Since I've conquered making risotto, we have tried mushroom risotto, roasted red pepper risotto,  and just plain old Parmesan risotto. I've made risotto so much this past year, that I now feel comfortable creating my own recipe.  Here is the result! It was so creamy and turned out just perfectly.

Asparagus & Goat Cheese Risotto
1/4 c. onion, chopped
4 T. butter
12 oz.  Arborio rice
1 qt. chicken broth
2 c. water
1 c. chopped fresh asparagus
2 oz. goat cheese
Chop asparagus and place in microwavable bowl. Cover with saran wrap and set aside. Chop onion.  Heat butter in medium sized pot over medium heat. Saute onion until translucent.  Meanwhile, combine chicken broth and water in separate pot and warm over medium-low heat.  Add Arborio and stir well, coating with melted butter. Cook for 1-2 minutes. Add 1/2 c. broth and stir well. Continue to cook, stirring, until broth is mostly absorbed. Repeat in 1/2 c. increments until rice is done, but al dente. You will not use all of the liquid. This should take about 2 1/2 c. - 3 1/2 c. total.  When rice is almost done, microwave asparagus for 45 seconds to 1 minute, until just beginning to soften.  Remove risotto from heat and stir in asparagus, cheese and season with salt and pepper.

Greta and Miles rating: The kids LOVE their risotto. Greta loves asparagus, but this was a great way to get Miles to eat asparagus as the pieces are small.

Baby Bella Pizza

Don't you just love recipes that are happy accidents? A few weeks ago, I gathered all the ingredients to make this recipe for Shaved Asparagus Pizza. When I went to make it, I realized that there were some nasty mold spots on my asparagus. Insert plan B--- We had some leftover baby bella mushrooms from my daughter's most requested meal, Mushroom Risotto. I substituted mushrooms for the asparagus and the result was fantastic! This is an easy, quick meal that is delicious and has mass appeal.

Baby Bella Pizza
Adapted from: Annie's Eats

1 homemade (or good quality) pizza crust
Olive oil for brushing
Salt and Pepper
5 oz. Boursin Garlic and Herb spreadable cheese
5 oz. Baby Bella mushrooms, sliced
2/3 c. Parmesan, shredded

Roll pizza crust out and brush with olive oil. Season with salt and pepper. Using a fork, crumble Boursin Cheese over top of crust (like you would with feta). Top with sliced mushrooms and Parmesan. Season again with fresh black pepper. Bake at 450 for 10-13 minutes.

Stove Top Mac & Cheese

No, this is not the most exciting recipe, but I have made it about six times since I discovered it. I think that says enough. This is an easy, crowd pleaser. Personally, I am a fan of Mac and Cheese with a bubbly crusty top, but this smooth and creamy version also has a place in my heart. Don't be intimidated by the raw eggs. They cook up with the heat from the pasta and make all the difference in the world. My favorite part of this recipe is not that everyone loves it or that I always have the ingredients on hand, but that you make it in one pot!

Stove Top Mac & Cheese
adapted from: The Food Network

2 c. whole wheat macaroni
4 T. butter or margarine
6 oz. skim milk
2 eggs
1/2 t. hot sauce (Frank's or Tabasco)
1 t. salt
3/4 t. dry mustard powder
freshly ground black pepper
10 oz. shredded sharp cheddar

Cook pasta as directed on package. Whisk milk, eggs, hot sauce, salt, pepper and mustard together. Set aside. Toss drained pasta in butter and return to pot. Pour Milk mixture over hot pasta and stir well. Mix in cheese and stir, cooking over medium heat until cheese is completely melted.

Greta and Miles rating: What could be bettter???

Asparagus & Gruyere Tart

This recipe is simple and impressive. It is elegant, yet easy enough to throw in the oven at a moment's notice. Nothing says spring like asparagus and our family could not get enough of this dish. While this may not be the most healthy thing you'll eat all week, I guarantee it will be one of the best!

Asparagus & Gruyere Tart
Source: Martha Stewart

1 sheet frozen puff pastry, thawed
1 1/2 lb. asparagus, cleaned and rough edges trimmed
11/2 c. Gruyere, shredded
Olive Oil
Salt & Pepper

Preheat oven to 400 degrees. Roll pastry dough into a 16x10" rectangle. With sharp knife, score dough 1" in from outside and using a fork prick the dough every 1/2".

Bake for 10-12 minutes, until golden and remove from oven. Sprinkle with cheese, top with asparagus, alternating end and tip. Brush with oil and season with salt and pepper. Bake for 20-25 minutes, or until asparagus is tender.
Greta and Miles rating: They loved this and we actually ran out. I think they would have ate an additional 2 pieces. Best way I've found to get Miles to eat asparagus.

Roasted Red Pepper & Parmesan Risotto

The only thing you need to know about this recipe is that I made it twice in one week! The only change I made from the original was to used roasted red peppers that were in a jar vs. roasting my own. We are on quite the risotto kick here, and this one was wonderful!

Roasted Red Pepper & Parmesan Risotto
4 c. vegetable (or chicken) broth
2 t. olive oil
1 large shallot (or 1/4 c. onion) finely diced
1 c. arborio rice
4 garlic cloves, minced
1 large red bell pepper roasted, or 1 canned roasted red pepper
1/2 c. dry white wine
1/2 c. shredded Parmesan
1 T. butter
salt and pepper to taste

Heat broth over low heat. Meanwhile, chop pepper, onion and garlic. Set each aside separately. Heat olive oil in medium pan. Saute shallots (or onion) until translucent. Add rice and garlic and saute for an additional minute. Add wine and chopped pepper. Cook until most of the liquid is absorbed. Add 1/2 c. broth and cook until almost absorbed. Repeat until rice has cooked for about 25 minutes or is al dente. You will not use all of the broth. Remove from heat and add butter, cheese and season with salt and pepper.

Greta and Miles rating: They adored this!!

Mushroom and Parmesan Risotto

Don't you love getting a new cookbook? I very rarely buy cookbooks, so I usually only receive them as gifts. For Christmas this year, I received the cookbook, Fresh Flavor Fast. I recently borrowed this book from the library and immediately added it to my Amazon wishlist! Needless to say, I was very pleased to receive this book. This next recipe was an absolute hit. I will be adding it to our family's favorites for sure. I made a few changes to the original recipe and the recipe below is how I prepared it at home.

Mushroom and Parmesan Risotto
29 oz. chicken broth
2 c. water
3 T. butter
10 oz. mixed fresh mushrooms (I used baby bellas and white buttons)
1 small onion, finely chopped
1 c. Arborio rice
1/2 c. sherry
1/2 c. grated Parmesan

In medium saucepan heat chicken broth. Meanwhile, in large saucepan, heat 1 T. butter over medium-high heat. Add mushrooms and season with salt and pepper. Cook until tender about 3-5 minutes. Transfer to plate. Reduce heat to medium-low. Add 1 T. butter and onion to large saucepan. Season with salt and pepper. Cook, stirring until tender, about 3-5 minutes. Add rice and stir. Cook 1 minute.Add wine; cook, stirring until absorbed, about 1 minute.
Ladle 2 c. of hot broth into saucepan with rice. Stir occasionally and cook until almost completely absorbed, about 5 minutes. Repeat, adding 1 c. of broth at a time and cooking until liquid is almost absorbed before adding next cup. Cook until rice is al dente and creamy (about 25 minutes). You may not use all of the broth.
Remove from heat and add Parmesan, 1 T. butter, and half of mushrooms. Season with salt and pepper. Serve with remaining mushrooms and additional grated cheese.

Greta and Miles rating: They both LOVED this. Greta even asked if she could have it for snack a couple of hours after dinner!

Root Vegetable Cobbler

Comfort food. Mmmmmmm.  I was recently very blessed to receive a lot of free produce and a bunch of other goodies! Few things are more exciting to me than free food!! One of the things I received was a few bags of winter vegetables; turnips, parsnips and rutabagas. My search for the perfect recipe began. I found several that sounded good, but ended up coming up with my own concoction. This meal is perfect for a winter's day. You could really use any combination of  root or winter vegetables- butternut squash, potatoes, carrots or any combination would be lovely. This is a new favorite!


Root Vegetable Cobbler
6 c. cubed root vegetables (enough to cover the bottom of  a 9x13 pan) I used carrots, parsnips, rutabagas and turnips
1 small onion, diced
1 t. olive oil
1 1/4 c. vegetable broth
2 T. flour
2/3 c. milk
1 t. dried rosemary
For the topping:
2 C. flour
1 T. baking powder
1 t. salt
6 T. butter
2 eggs
1/2 c. sharp cheese, shredded
Preheat oven to 425 degrees. Steam vegetables and place in 9x 13 baking dish. In saucepan over medium heat, saute onions in oil. When onions are tender, add broth and milk (reserve a small amount of milk to mix 2 T. flour in, then add to saucepan as well). Simmer until thickened and pour over vegetables.
To make the topping, combine dry ingredients in a bowl. Cut butter into pats and combine with flour mixture using pastry blender. When mixture resembles coarse meal, add eggs, milk and cheese. Stir gently just until combined. Shape into small biscuits and cover vegetables. Bake for 15-20 minutes or until topping is golden brown.

Greta and Miles rating: They both adored the biscuit topping. Greta enjoyed the veggies and Miles had a few.

Mushroom and Pecorino Tarts

Here is another hit recipe from the cookbook Fresh Flavor Fast. Puff Pastry and I don't have the best history. What I mean to say is that I absolutely LOVE the taste of puff pastry, but my previous attempts working with it have not been the most successful or attractive feats. This meal was quick and incredibly delicious. These would be great made into miniatures for an appetizer as well. The only change I made from the original recipe is the amount of mushrooms used. The original calls for 1 1/4 lbs. of mushrooms, and I used an 8 oz. package and even had extra.

Mushroom and Pecorino Tarts
1 sheet frozen puff pastry, thawed (mine took about 45 minutes)
1 T. olive oil
8 oz. fresh mushrooms (cremini, shiitake, button) thinly sliced
3/4 c. grated Pecorino Romano cheese
2 T. fresh chives, chopped

Preheat oven to 400. Roll puff pastry out and cut into 4 equal squares. Score each square, leaving a 1" border and pierce the dough inside the border using a fork. (see example below). Refrigerate for 10 minutes. Bake until golden, turning sheet halfway through. About 10-12 minutes.
Meanwhile in medium-high skillet heat oil. Add mushrooms. Season with salt and pepper. Cook until tender 6-8 minutes.

Sprinkle 1/2 c. of the cheese evenly over the center of the 4 squares. Top with mushrooms and remaining cheese. Return to oven until lightly browned. Sprinkle with chives to serve.

 

Greta and Miles rating: They both loved this and ate every last bite! Greta even ate some of my extra sauteed mushrooms.

African Peanut Soup

Oh. Dear. This soup is our new favorite! It is quick and easy to prepare, has amazing flavor and is very filling. We had this with some crusty bread and it was even better the next day. Thanks, Emeril! The original recipe calls for ground turkey, but we skipped the meat and I made a few other minor changes. This was FABULOUS. Ooooh, just typing about this makes me want to eat it again!

African Peanut Soup
2 T. peanut oil
4 c. sliced onions
1 T. curry powder
2 t. minced garlic
2 large sweet potatoes, peeled and chopped into chunks
2 c. chicken broth (or vegetable broth)
1 (28 oz.) can whole tomatoes, drained and quartered
1/4 t. cayenne
1/2 t. salt
1/2 c. good quality creamy peanut butter
1 c. coconut milk

Heat oil in dutch oven or stock pot over medium-high heat. Add curry powder. Cook for 1 minute. Add onions and cook for 2 minutes. Add garlic and cook an additional minute.
Add potatoes, broth and tomatoes, bring to a boil and simmer for 20-30 minutes.
Add remaining ingredients and simmer for 20 minutes.(I usually puree about half of the soup because I like the texture better) Enjoy!

Greta and Miles rating: Ok, so this was not a hit with the kids. Greta ate some and Miles would NOT touch it, but this is SOOOO good that we will just keep on making it until they like it :)

Pumpkin Mac 'N Cheese

It's no secret. My family loves pasta and the cheesier the better. This quick delicious dish (SNL anyone?) is a keeper. I found it on Pioneer Woman's website Tasty Kitchen. The original recipe calls for butternut squash, but pumpkin was on sale. The pumpkin was fabulous, but I have a sneaking suspicion that the squash would be even better!

Pumpkin Mac 'N Cheese
2 c. small pasta
1 T. butter
1 T. flour
3/4 c. milk
1/2 c. pumpkin puree
1 1/2 c. shredded cheddar
2 T. cream cheese
1/2 t. salt
1/8 t. pepper
1/8 t. paprika

While pasta is cooking, Melt butter in medium sauce pan. Whisk in flour. Whisk for 2 minutes. Slowly add milk while whisking lumps.
Add remaining ingredients. Stir. Add sauce to pasta and serve.

Greta and Miles rating: what pumpkin??? they loved it!

Sweet Corn Cheddar Pancakes

I have been wanted the cook book From Asparagus to Zucchini for years now. I finally purchased it last month from our CSA office. This is the first recipe from the book that I have tried. It was delicious and I can not wait to try more!


Sweet Corn and Cheddar Pancakes
2/3 c. cornmeal
1/2 c. flour
1 t. baking powder
1/2 t. salt
1/4 t. pepper
1 egg, beaten
1 1/4 c. buttermilk (I used skim with 1 T. vinegar)
1 T. oil
1/2 c. shredded cheddar
4 T. finely chopped green onion
1/2 c. cooked corn kernels

Salsa, sour cream and chives for garnish.

Combine dry ingredients in a bowl. In separate bowl, mix egg, oil, buttermilk. Stir in cheese, onions and corn. Add wet ingredients to dry and fold together. Mixture can set at room temperature for up to 1 hour.Cook over medium heat in heavy skillet that has been brushed with cooking oil. Serve with sour cream, salsa and chives for garnish.

Greta and Miles rating : they both enjoyed this...minus the salsa and sour cream :)

Walnut & Honey Pizza

I admit, I am a recipe stealer. I purposely try to make "knock-off" recipes from restaurants that I love.

Do I feel bad about this? Not one iota! This recipe is based off of a dish at a local restaurant. They use blue cheese, I used goat cheese; either is divine!

Walnut & Honey Pizza

-Premade Pizza crust (either homemade or from a bakery...a good one)

-Handful of walnuts

-1/3 c.(more or less) goat cheese (or blue cheese)

-Honey

-*Balsamic reduction

-Olive Oil

-Salt and Pepper

*To make a balsamic reduction, pour 1 1/2 c. balsamic vinegar in sauce pan and a pinch of sugar. Bring to a boil. Reduce heat to medium. Continue to cook until enough liquid evaporates and the vinegar has the consistency of syrup. Set aside.

Preheat oven per pizza crust's instructions. While oven is preheating, brush crust(s) with olive oil and sprinkle with salt and pepper. Sprinkle crust with cheese and walnuts. Bake until crust is done and cheese is bubbly. Remove from oven and drizzle with balsamic reduction and honey (be generous with the honey) Sprinkle once more with salt and pepper.

Greta and Miles rating: They LOVED this. Miles had three pieces!!

Rice Cooker Mac N' Cheese

I love my rice cooker! I use it at least once a week. It is the fastest, easiest, and best way to prepare rice, couscous and even homemade mac n' cheese! For the milk, can use heavy cream if you are feeling luxurious, skim milk or even soy milk. I've tried all three. The cheeses are versatile as well. We've used cheddar only, cheddar and goat cheese, cheddar and mozzarella...anything goes! The original (but altered) recipe was found at RecipeZaar.

Rice Cooker Mac N' Cheese

2 C. whole wheat penne pasta (or pasta of your choice)

1 1/4 C. milk

1 C. water or broth

1 C. shredded cheddar

1/2 C. shredded mozzarella

2 T. butter or margarine

1/2 t. salt

1/4 t. pepper

pinch of cayenne (optional)

Dump pasta and water (or broth) and milk (or cream) into rice cooker. Cook. When finished cooking add remaining ingredients. Stir well. You may need to add additional water or milk. Serve to happy little kids. Serves 2 hungry adults or 1 adult and 3-4 little bumpkins.

Blue Mac 'N Cheese

There is a great local vegetarian restaurant that serves fantastic soups. They also have some of the best macaroni and cheese I've ever had. My favorite is their "Blue". I am a huge blue cheese fan, and lucky for me, my two little children are too! I found a great recipe online that is close, but still lacking a little of the magic. I lightened the recipe up a tad, but it was still great comfort food!

Blue Mac 'N Cheese
1 lb. penne pasta
2 T. butter
1 T. olive oil
1/4 c. flour
2 1/2 c. skim milk
1 1/2 c. blue cheese
3 c. cheddar cheese
Salt, black pepper, cayenne to taste
3 T. minced fresh chives

Preheat oven to 350. Cook pasta as directed, drain and set aside. Melt the butter with the oil in a large sauce pan over medium-high heat. Make a roux with the flour. Cook for about a minute and slowly whisk in the milk. Once sauce begins to thicken, add the cheddar and 1 c. of the blue cheese. Add salt, pepper and cayenne to taste. Toss pasta in cheese sauce and pour into 9x13 baking dish. Sprinkle remaining blue cheese over top and bake 15-20 minutes until bubbly. Sprinkle with chives and serve.
Greta and Miles rating: Greta had 3 helpings and Miles ate every last drop of his!

Crispy BBQ Tofu Slices

Let me start by saying that I don't like Barbecue. I think it might have something to do with the fact that I am not crazy about meat. And meat attached to a bone is just plain scary to me! My husband and kids love barbecue sauce...and meat. I found this recipe on Allrecipes, I was excited! I love crispy tofu, but until now, my family has not had the same opinion. This recipe was such a hit that I had to double it to feed our family of 4. The little ones were fighting Daddy for the leftovers! This recipe was terrific and a new addition to our "regulars". I wouldn't recommend this recipe for the beginner cook as there are many steps. In the end- this is definitely worth all of the preparations.

Crispy BBQ Tofu Slices
1 (16 oz) pkg. extra firm tofu
3 T. EVOO
1 egg white
1 T. bbq sauce
1 c. AP flour
1 t. salt
1/2 t. pepper
1 c. bbq sauce

Drain tofu, and slice into strips. Place in a plastic bag , and freeze overnight. This gives the tofu a meatier texture. Thaw tofu strips, and blot with paper towels to dry. Heat olive oil in a large skillet over med. heat. In a small bowl, whisk the egg white and 1 tablespoon of barbecue sauce (I had to double this).

Combine the flour, salt, and pepper in a separate bowl. Dip the tofu slices into the egg mixture, then into the flour mixture, Fry in the hot oil for about 1 minute on each side, until golden brown. You will have to do this in batches. Remove from the oil to paper towels to drain and cool.Preheat the oven's broiler. Brush tofu slices with additional barbecue sauce, and allow to marinate while the broiler heats up. Arrange them on a broiler pan. Broil for 5 minutes on each side, or until browned and crisp, watch closely so as not to burn them. Serve warm with the remaining barbecue sauce for dipping.

Greta and Miles rating: They absolutely LOVED this!!!

Butternut Squash Lasagna

I have yet to try a recipe by Giada DeLaurentiis that I do not like. This recipe is delicious even my hubby, who doesn't like lasagna, enjoyed it. I found this recipe on the foodnetwork website while looking for ways to use up my butternut squash. I would definitely make this again!

Butternut Squash Lasagna

1 T. olive oil

1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes

Salt and freshly ground black pepper

1/2 c. water

3 amaretti cookies, crumbled (I omitted)

1/4 c. butter

1/4 c. flour

3 1/2 c. whole milk

Pinch nutmeg

3/4 c. (lightly packed) fresh basil leaves

12 no-boil lasagna noodles

2 1/2 c. shredded whole-milk mozzarella cheese

1/3 c. grated Parmesan (I used more)

Directions

Heat oil in large skillet over medium-high. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour water into skillet and then cover and simmer over medium heat until squash is tender, stirring occasionally, about 20 minutes. Cool slightly, then transfer the squash to a food processor. Add the cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt butter in medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender. Make sure to vent the top of the blender to prevent and explosion! Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Preheat oven to 375 degrees.

Grease a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange a layer of lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 c. of mozzarella cheese. Drizzle 1/2 c. of sauce over the noodles. Repeat layering 3 more times.

Cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let stand for 15 minutes before serving.

Greta and Miles rating: eh...so, so. Miles liked it better than Greta did, but then again, Greta and squash don't have the best track record.