Creamy and Delicious!
I found this
recipe in the Williams-Sonoma catalog, and the combo of a sage-ie white sauce, butternut squash, and sausage had me intrigued. I first made it as directed, and then adapted it to make it more healthy! Here is my adaptation.
Butternut Squash Skillet Lasagne
- 1 TBSP olive oil
- 1 small organic onion, diced
- 4 cloves organic garlic, minced
- 1 lb mild chicken or turkey Italian sausage, casings removed
- 3 TBSP butter
- 3 TBSP flour
- 2 & 1/2 cups low-fat milk
- 2/3 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley, reserve 1 tsp
- 1/4 cup minced fresh sage, reserve 1/2 tsp
- 1 tsp salt and 1/4 tsp pepper
- 2 large organic zucchini squash, ends removed, and sliced into thin sheets
- 2 lbs organic butternut squash, peeled and the neck portion sliced into wide, thin sheets
- 5 oz organic spinach leaves, washed and patted dry
- Preheat the oven to 400 degrees
- In a large fry pan, warm the oil and cook the onion until it is translucent
- Add the garlic, salt and pepper, and stir briefly to heat. Do not brown the garlic
- Add the sausage, cook and break into small pieces. Drain off the fat
- Transfer the sausage and onions into a bowl
- In the same pan, heat the butter, then stir in the flour. Cook about a minute
- Stir in the milk a little at a time, whisking to thicken the milk. Cook until thick, about 5 minutes
- Turn off the heat and add the parsley, and sage
- Add 1/2 cup parmesan cheese
- Pour about 3/4 of the creamy sauce into a bowl
- Top the remaining sauce in the fry pan with layers of zucchini, butternut, sausage, and spinach
- Make two more layers of sauce, zucchini, butternut, sausage, and spinach.
- End with a layer of sauce.
- Top with the remaining parmesan cheese
- Bake covered 45 minutes or until the squash is tender, remove the lid and sprinkle with the reserved parsley and sage
- Let stand 15 minutes uncovered
- Serves 6-8
I think this recipe is a winner!