Butternut Squash Lasagna With Swiss Chard Recipes

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BUTTERNUT SQUASH LASAGNA



Butternut Squash Lasagna image

Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 13

1 tablespoon 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 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan

Steps:

  • Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
  • Melt the butter in a heavy 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*. 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.
  • Position the rack in the center of the oven and preheat to 375 degrees F.
  • Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
  • Tightly 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 the lasagna stand for 15 minutes before serving.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

BUTTERNUT SQUASH AND SAGE LASAGNA



Butternut Squash and Sage Lasagna image

Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 13

3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound whole-milk ricotta cheese
1/2 cup heavy cream
2 large egg yolks
1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
Freshly grated nutmeg
2 tablespoons unsalted butter
1/3 cup loosely packed fresh sage leaves, coarsely chopped
1 1/4 cups homemade or store-bought low-sodium chicken or vegetable stock
Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
4 ounces finely grated Parmesan cheese (1 1/4 cups)

Steps:

  • Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
  • Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
  • Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
  • Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
  • Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
  • Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

BUTTERNUT SQUASH LASAGNA



Butternut Squash Lasagna image

Lasagna, with its delicious layers, can take a while to put together, but it's always worth it! This warm vegetarian version is a comfy dinner any day of the week.

Provided by rachaefia

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 12

Number Of Ingredients 16

1 butternut squash, halved and seeded
1 tablespoon olive oil, divided, or as needed
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon minced garlic
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
7 cups milk, divided
½ cup cornstarch
2 cups grated Parmesan cheese, divided
1 tablespoon honey
¼ teaspoon ground nutmeg
4 fresh sage leaves, shredded, or to taste
salt and ground black pepper to taste
1 (16 ounce) package lasagna noodles
¼ teaspoon minced fresh ginger
2 cups shredded mozzarella cheese

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Place squash, cut-side up, on the prepared baking sheet. Cover squash with aluminum foil.
  • Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.
  • Heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. Remove skillet from heat.
  • Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes. Add spinach to onion; cook until spinach is heated through, 3 to 5 minutes. Remove skillet from heat.
  • Heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk. Bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes; remove pot from heat.
  • Whisk 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. Cover pot with a lid and keep warm over low heat.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Reduce oven temperature to 375 degrees F (190 degrees C).
  • Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. Stir ginger, salt, and pepper into mashed butternut squash.
  • Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup Parmesan cheese, respectively. Cover dish with aluminum foil and place dish on a baking sheet.
  • Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned, about 15 more minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 399.7 calories, Carbohydrate 53.8 g, Cholesterol 35.2 mg, Fat 11.9 g, Fiber 4.1 g, Protein 21.8 g, SaturatedFat 6.4 g, Sodium 403.6 mg, Sugar 12.4 g

BUTTERNUT SQUASH AND SWISS CHARD LASAGNA



Butternut Squash and Swiss Chard Lasagna image

Make and share this Butternut Squash and Swiss Chard Lasagna recipe from Food.com.

Provided by Joy L.

Categories     < 4 Hours

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 pinch sea salt
1 large butternut squash, peeled, halved and thinly sliced in half-moon shapes (about 1/4 inch thick)
1 (14 ounce) can tomato sauce
4 garlic cloves, minced
1/4 cup nutritional yeast
2 teaspoons mixed Italian herbs
1 teaspoon fresh black pepper
4 cups mushrooms, sliced
4 cups swiss chard, rib removed, washed, & chopped
1 tablespoon fresh tarragon, minced
1 tablespoon fresh rosemary, minced
1 teaspoon red chili pepper flakes (if you like heat)
14 ounces firm tofu
1/2 cup nutritional yeast
1 teaspoon apple cider vinegar
1 1/2 teaspoons sea salt

Steps:

  • Preheat oven to 350°, and line a baking sheet with parchment paper. Toss your sliced butternut squash with a couple tablespoons of olive oil, and spread the squash onto the baking sheet. If it doesn't all fit use a second baking sheet, or layer it. Roast for 30 minutes, until tender, but not too mushy. RESIST TEMPTATION: DO NOT EAT IT ALL BEFORE YOU FINISH THE OTHER PARTS OF THE LASAGNA ; ).
  • While the squash is roasting you can complete the other parts....
  • SAUCE.
  • Heat a tablespoon of olive oil in a sauce pan over medium-high heat. Add the minced garlic, and cook until golden (be careful not to burn it). Reduce the heat, and carefully pour the tomato sauce into the pan. It might start to pop, so keep the lid nearby. Stir the garlic and sauce, then add the nutritional yeast, herbs and black pepper. Cover, and allow the sauce to cook while you work on the next part.
  • SWISS CHARD & MUSHROOMS.
  • Heat a tablespoon, or two, of olive oil in a skillet on medium-high heat. Add the mushrooms and a generous pinch of sea salt, and stir. The cooking will draw the moisture out of the mushrooms, so don't worry if the pan seems too dry. Once they've begun to sweat (moisten), add the swiss chard, tarragon, and rosemary. Stir well, and remove from heat.
  • TOFU "CHEESE".
  • Break the tofu up and place it in a food processor. Process until smooth, then add the nutritional yeast, vinegar and salt. Process again to incorporate it all, and taste to see if you need to add any more salt.
  • ASSEMBLE THE LASAGNA.
  • Now that you've got all the parts complete you can assemble the lasagna.
  • To do this you will place a layer of squash on the bottom of the baking dish. Follow that with some of the "cheese", follow that with some of the mushroom mix (squeeze excess liquid from the mushrooms and greens before layering), then the sauce, then the squash again. Continue to layer the ingredients until you've used them all. Use about 1/2 cup of "cheese", sauce and mushrooms on each layer. I like my top layer to have all the ingredients visible.
  • Place the lasagna back in the oven and bake for 40 minutes (or 30 if you just can't wait).

Nutrition Facts : Calories 305.2, Fat 9.8, SaturatedFat 1.6, Sodium 1118.8, Carbohydrate 45.1, Fiber 13.8, Sugar 9.5, Protein 20.6

BUTTERNUT SQUASH & SWISS CHARD LASAGNE WITH BECHAMEL SAUCE



Butternut Squash & Swiss Chard Lasagne With Bechamel Sauce image

This recipe was posted on coconutlime blog spot and copied it so I can share it with my friends. It is a little labor intensive but worth the effort. A great way to use butternut squash and swiss chard. My deviation from the original recipe is to add mozarella cheese to make it even cheesier. I found the original recipe didn't bring out the flavors of the fresh herbs. This is also great served as a side dish (about 20 servings) but we tend to eat it as a main course with a green salad and garlic bread.

Provided by Sherri at the Beach

Categories     Vegetable

Time 2h

Yield 12 dinner servings, 12 serving(s)

Number Of Ingredients 18

1 large butternut squash
1/4 cup parmesan cheese, freshly grated
1 lb lasagna noodle
1 bunch swiss chard, chopped (stems and leaves separated)
1 onion, chopped
15 ounces low-fat ricotta cheese
1 tablespoon olive oil (for squash)
1 tablespoon olive oil (for saute)
15 leaves sage, fresh, chopped
1 teaspoon paprika, smoked
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon nutmeg, fresh, grated
3 cups low-fat milk
3 tablespoons butter
3 tablespoons flour
2 garlic cloves, minced
2 cups mozzarella cheese

Steps:

  • Preheat oven to 400. Cut squash in half lengthwise and remove seeds. Brush squash with olive oil and place cut side down on baking sheet. Bake 30-40 minutes under fork tender. Cool then scoop out inside into mixing bowl. Mash and set aside.
  • Cook noodles as directed on package. Drain and set aside.
  • For the filling: Heat the oil in a large skillet and add the onions and chard stems. Cook until soft then add remaining chard and sage. Saute until chard is wilted. Remove from heat and allow to cool 10 minutes. Stir in ricotta, nutmeg, salt, pepper, and paprika. Set aside.
  • For the sauce: In a medium pan, melt the butter. Add the flour and salt and pepper to taste, and garlic. Cook a few minutes then whisk in the milk until sauce thickens. Stir in parmesan.
  • Preheat oven to 375. Spray a lasagne pan with cooking spray and then coat the bottom with a small amount of sauce. Lay in a layer of noodles, then half of the squash, 1 cup of mozzarella, half of the chard mixture.
  • In the same sequence, repeat layers until pan is full with a layter of lasagne on top with sauce covering the noodles. If desired, add more parmesan cheese on top.
  • Bake 40 minutes. Allow to sit 5 minutes, covered, before slicing and serve.

Nutrition Facts : Calories 347.5, Fat 11.4, SaturatedFat 5.5, Cholesterol 27.3, Sodium 368.2, Carbohydrate 49.2, Fiber 4.3, Sugar 7.4, Protein 14.1

ROASTED BUTTERNUT SQUASH LASAGNA



Roasted Butternut Squash Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

1 butternut squash, peeled and cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
Kosher salt
1 onion, halved and sliced
2 tablespoons unsalted butter
10 sage leaves
1/4 cup all-purpose flour
4 cups whole milk
Pinch of freshly grated nutmeg
Unsalted butter, for the baking dish
1 cup grated fontina cheese (about 4 ounces)
1 cup grated low-moisture mozzarella cheese (about 4 ounces)
1 cup grated parmesan cheese (about 4 ounces)
1 tablespoon all-purpose flour
9 no-boil lasagna noodles

Steps:

  • Make the vegetables: Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with salt. Toss the onion with the remaining 1 tablespoon olive oil on a separate baking sheet; season with salt. Roast, rotating the baking sheets once, until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.
  • Meanwhile, make the bechamel: Melt the butter in a medium saucepan over medium heat. Add the sage and cook 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg.
  • Assemble the lasagna: Butter a 9-by-13-inch baking dish. Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping. Evenly coat the bottom of the dish with 1/2 cup of the bechamel. Lay 3 noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese.
  • Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving.

BUTTERNUT SQUASH CHORIZO LASAGNA



Butternut Squash Chorizo Lasagna image

Try a new take on an Italian comfort classic with this dish from Adrianna Adarme of A Cozy Kitchen.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 50m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 shallot, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
1 (1 1/2) pound butternut squash - peeled, seeded and cut into 1-inch cubes
½ cup water
⅓ cup butter
⅓ cup all-purpose flour
3 ½ cups whole milk
Salt and freshly ground black pepper to taste
½ pound chorizo sausage links, casing removed
1 pound lasagna sheets
2 ½ cups shredded Monterey Jack cheese
½ cup grated Parmesan cheese
¼ cup chopped fresh cilantro leaves, for garnish
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F. Heat olive oil in a medium saucepan over medium heat. When hot, add the shallot and cook until slightly softened, about 3 minutes. Mix in the chopped garlic and cook for an additional minute, until fragrant. Add squash and water. Cover the pan and cook for about 15 to 20 minutes until squash has softened. Remove from heat; set aside.
  • Melt butter in a large saucepan over medium heat. Add flour and stir, cooking flour for about 1 minute. In a steady stream, pour in the milk and whisk vigorously until the bechamel sauce has thickened and is very smooth, about 5 to 7 minutes. Season with salt and pepper.
  • Ladle about 1 cup of the bechamel sauce into a blender. Add the squash in batches, and blend until very smooth, adding more bechamel sauce if more liquid is needed. Be sure to allow steam to escape as you process. This can also be done with an immersion blender.
  • Pour the butternut squash bechamel sauce mixture back into the pot holding the remaining bechamel sauce; stir until combined. In a small skillet, cook the chorizo over medium heat, breaking it up into crumbles as it cooks. Set aside.
  • To assemble the lasagna, ladle about 1/4 cup of butternut squash bechamel sauce into the bottom of a 9x13 inch baking dish. Spread the sauce around evenly and top with 3 lasagna sheets, laying them side by side. Top with about 1/2 cup of the sauce, spreading it into one even layer. Then add a few spoonfuls of chorizo crumbles and a handful of Monterey Jack. Repeat the layering process a few more times until all but three lasagna sheets are used -- about 3 layers. Finally, top the lasagna with the last 3 lasagna sheets, a handful of Monterey Jack, and all of the Parmesan cheese.
  • Cover the baking dish with Reynolds Wrap® Aluminum Foil and bake for 15 minutes at 350 degrees F. Uncover and transfer the lasagna to the broiler, cooking about 5 minutes until the top is golden brown. Top with fresh cilantro. Slice and serve. Lasagna stays good in the refrigerator (and heats up nicely!) for up to 3 days.

Nutrition Facts : Calories 657.4 calories, Carbohydrate 52.4 g, Cholesterol 91.8 mg, Fat 37.2 g, Fiber 2.2 g, Protein 29.2 g, SaturatedFat 19 g, Sodium 737.8 mg, Sugar 7.2 g

SWISS-CHARD LASAGNA



Swiss-Chard Lasagna image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h30m

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped (about 2 cups)
1 pound Swiss chard, stems and leaves separated, thinly sliced
Coarse salt
4 cloves garlic, minced (about 2 tablespoons)
1/2 teaspoon red-pepper flakes
1 can (28 ounces) whole peeled plum tomatoes with juices
8 no-boil lasagna noodles (9 ounces)
1 pound whole-milk mozzarella, shredded (about 4 cups)

Steps:

  • Preheat oven to 375 degrees. Heat a large skillet over medium-high heat. Add 2 tablespoons oil, onion, and chard stems. Cook, stirring occasionally, until soft, about 4 minutes. Stir in chard leaves, season with salt, and cook until tender, about 2 minutes. Transfer to a plate. Wipe skillet; return to medium-high heat. Add remaining 1 tablespoon oil, garlic, and pepper flakes. Cook until fragrant, about 30 seconds. Add tomatoes with juices and simmer, breaking into pieces, until thickened, about 3 minutes. Season with salt.
  • Spread 1/2 cup tomato sauce in the bottom of an 8-inch square baking dish. Top with 2 lasagna noodles, 3/4 cup sauce, one-third of chard mixture, and 1 cup cheese. Repeat layering twice. Top with remaining noodles, sauce, and cheese. Loosely cover with parchment-lined foil. Bake 30 minutes. Uncover and bake until bubbly, about 15 minutes. Let cool 20 minutes, then slice and serve.

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BUTTERNUT SQUASH LASAGNA - HUNGRY DANE KITCHEN
2022-01-29 Layer 5 lasagna noodles on top of sauce. Spread ⅔ cup of ricotta mixture (half of mixture) on noodles. Layer with half of sliced butternut squash over ricotta mixture. Then spread half of …
From hungrydanekitchen.com
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BUTTERNUT SQUASH, CHARD, AND SPINACH LASAGNA RECIPE
2013-05-02 Lay 3 or 4 noodles on squash and cover with half of the marinara sauce. Cover with chard and spread remaining ricotta mixture on top. Cover with remaining noodles and sauce. Sprinkle with …
From momswhothink.com
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AUTUMN LASAGNA WITH SQUASH AND CHARD - GET THE GOOD STUFF
Add sage leaves to the milk and heat it to infuse the sage flavor into the milk. In a large saucepan, melt the butter. Add flour, stir well, and make a roux, stirring for 3 min or so.
From goodstuff.recipes
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VEGETABLE LASAGNA WITH BUTTERNUT BéCHAMEL RECIPE | MYRECIPES
Step 4. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 7 minutes or until browned and liquid evaporates. Add chard and remaining 1 tablespoon broth. …
From myrecipes.com
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BUTTERNUT LASAGNA WITH MUSHROOMS AND SAGE - FEASTING AT HOME
2018-11-13 Assemble the lasagna. In a greased 9 x13 inch baking dish, add 1 cup of the butternut puree and spread out into a thin layer. Top with lasagna noodles. Add ½ of the ricotta mixture and …
From feastingathome.com
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VEGETARIAN BUTTERNUT SQUASH AND SWISS CHARD POLENTA LASAGNA
2021-09-30 1 pound Swiss chard (about 2 bunches), stems removed and leaves coarsely chopped 1 pound whole-milk ricotta cheese (about 2 cups) 1 cup shredded fresh Asiago cheese (about 2 1/2 …
From greatist.com
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RECIPE: BUTTERNUT SQUASH LASAGNA (WITH SWISS CHARD AND WHITE …
In large bowl, toss butternut squash chunks with 1 tablespoon olive oil and 1/2 teaspoon salt. Place squash on 15 1/2 x 10 1/2-inch jelly-roll pan or large cookie sheet. Roast squash 30 minutes or until …
From recipelink.com
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NO-NOODLE BUTTERNUT SQUASH AND SWISS CHARD LASAGNA [VEGAN, …
Heat a tablespoon, or two, of olive oil in a skillet on medium-high heat. Add the mushrooms and a generous pinch of sea salt, and stir. The cooking will draw the moisture out of the mushrooms, so ...
From onegreenplanet.org
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RECIPE: BUTTERNUT SQUASH LASAGNA - BRUCE BRADLEY
2016-02-18 Assembly and Cooking: Preheat oven to 450 degrees F. Grease an 8x8 baking dish with olive oil. Spread 1/3 cup of sauce in bottom of dish. Arrange 2-3 no-boil, whole-wheat lasagna …
From brucebradley.com
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BUTTERNUT SQUASH LASAGNA RECIPE - HOW TO MAKE BUTTERNUT …
2019-08-27 Add a single layer of lasagna noodles followed by a layer of squash. Season with salt and pepper and top with half the spinach, a third of the mozzarella, and about ¾ cup white sauce. Repeat ...
From delish.com
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BUTTERNUT SQUASH AND SWISS CHARD GRATIN - LIFE IN SANITY
2020-10-02 Instructions. Preheat oven to 425 degrees. Rinse chard and seperate the leaves away from the stems. Slice the leaves into strips. Finely chop the stems. Keep the leaves and stems …
From lifeinsanity.com
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ROASTED BUTTERNUT SQUASH AND SWISS CHARD - A FAMILY FEAST®
2018-08-15 Instructions. Preheat oven to 375 degrees. Peel and seed the squash and cut into large bite size chucks. Coat with 2 tablespoons of olive oil, 1 teaspoon of the seasoned salt, and the …
From afamilyfeast.com
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VEGETARIAN BUTTERNUT SQUASH AND SWISS CHARD POLENTA LASAGNA
Add 1/3 cup of the shallots, the rosemary, and thyme, season with salt, and cook, stirring occasionally, until the shallots are softened, about 4 minutes.Increase the heat to high, add the measured water, …
From fooddiez.com
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WHITE LASAGNA WITH BUTTERNUT SQUASH, SWISS CHARD & BECHAMEL
2019-01-07 Preheat oven to 375 degrees. I used a 9×12 pan and it was slightly large, but worked okay. Spray bottom of pan with oil. Layer with butternut squash, then half of the bechamel sauce, followed …
From kate-cooks.com
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BUTTERNUT SQUASH LASAGNA | RECIPE | BUTTERNUT SQUASH LASAGNA, …
Feb 11, 2014 - This butternut squash lasagna is the quintessential healthy comfort dish for fall. Gluten free, vegan, & grain free; uses tender squash in place of noodles. Pinterest. Today. Explore. When …
From pinterest.com
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RECIPES - TURKEY AND BUTTERNUT SQUASH LASAGNA - LILYDALE®
Preheat oven to 400˚F (200˚C). Toss together butternut squash, sage, 3 tbsp (45 mL) oil, and half of the salt and pepper. Arrange in single layer on parchment paper–lined baking sheet; bake for 15 to 20 …
From lilydale.com
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NO-NOODLE BUTTERNUT SQUASH & SWISS CHARD LASAGNA - MEAL GARDEN
To assemble the Lasagna: Place the lasagna back in the oven and bake for 40 minutes. Place a layer of squash on the bottom of a baking dish. Follow with some of the “cheese”; about 1/2 cup ; Then add …
From mealgarden.com
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Top Asked Questions

How to cook butternut squash and Chard?
In a large saute pan, melt the butter over medium-high heat. Once the butter is bubbling, add the butternut squash and salt. Cook, stirring occasionally, for 10 minutes. The pan should be hot enough to get the squash fairly brown before you add the chard.
What do you put in a butternut squash salad?
A wonderful combination of flavors and colors from roasted butternut squash, Swiss chard, garlic, shallots, dried cranberries and pine nuts. Preheat oven to 375 degrees.
How to cook butternut squash on the grill?
In a large saute pan, melt the butter over medium-high heat. Once the butter is bubbling, add the butternut squash and salt. Cook, stirring occasionally, for 10 minutes.
How to cook squash on the stove?
Peel and seed the squash and cut into large bite size chucks. Coat with 2 tablespoons of olive oil, 1 teaspoon of the seasoned salt, and the rosemary and place on a sheet pan. Roast for 30 to 45 minutes until tender and caramelized.

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