I think I’m getting to a point in life where there are very few things that truly shock me … maybe a few that catch my emotions off guard, disappoint or baffle, but very few that genuinely shock me. Now, food on the other hand never ceases to amaze me. Just when I think there couldn’t be anything else worth trying I find a new flavor profile that rocks my world. I say all this to say … food just doesn’t let me down.
It’s no secret, I’m from the South and there are some things I just didn’t have exposure to as a young’n. I don’t believe butternut squash and I met until the latter of my twenties. Hell, I thought it was sweet potato. It’s a truly interesting vegetable. It’s pale and seemingly boring on the outside, but a beautiful orange on the inside. It smells like cantaloupe when you cut into it raw, but roasted it mirrors sweet potato. What on earth to do with such a chameleon? Lasagna. That’s what.
What you’ll need:
- 1 butternut squash, peeled and sliced thinly.
- 1 handful of dinosaur kale, washed and stems removed.
- 2 cups of milk or heavy cream (milk cause you probably have it and cream if you’re trying to put yourself into food coma & forget somethings)
- a pinch of freshly ground nutmeg
- 2 cups of Italian cheeses (I used parmesan, romano, and fontina)
- 5 tbsp butter
- 3 tbsp flour
- salt & pepper to taste
- no cook lasagna noodles
What you’ll do:
- Melt butter over medium heat and whisk in flour to form a rue
- Add nutmeg, salt & pepper
- Add cold milk or cream and continue to whisk until well combined
- Gradually add in cheese and continue to whisk until well combined
- Ladle sauce on the bottom and top with noodles, followed by squash, then sauce, then kale (salt & pepper each layer)
- Bake at 350 covered for 30 minutes
- Continue to bake uncovered for another 30 minutes or until top is golden brown
- Allow to rest for 20 minutes
- Serve & Enjoy!